Sunday, June 25, 2017

1104. Date Rahash Tart

Eid al Fitr 1438 mubarak to all my Muslim family everywhere, especially the blessed muhajireen and mujahideen. May Allah bless our Umma and unite us under His name.

This date rahash dates is a masterpiece. It combines the two favorite Arabian flavors of dates and sesame halva in a tart, held together by the softest and kindest pie crust you can come across. Add some crunch in the form of pecans and almonds, and you've got a tart fit for Eid.
Although the ingredient list may appear daunting, this is actually one of the easiest and practically foolproof dishes you can make, especially with modern convenience appliances like a food processor and a blender. To make things even easier, use a tart tin with a removable bottom.


For the base:
1 1/2 cups flour
100g butter
1/2 cup powder sugar
Pinch salt
1 tsp baking powder
1 egg
1 tsp vanilla extract
1 Tbsp yogurt

For the date layer:
700g soft dates (deseeded)
½ cup almond slivers
½ cup pecan chopped

For the rahash layer:
2 eggs
1 tsp vanilla
¾ cup yogurt
1 can kishta
1 cup tahini halva
4 squares kiri cheese
1/2 cup powdered sugar

To decorate:
Toasted vermicelli
Slivered almonds
Powdered sugar
Dried edible rose petals


To make the crust, process the flour, butter, powder sugar, pinch of salt, and baking powder. Next add the egg, vanilla, and tablespoon of yogurt. Roll the dough and press into a 28cm tart pan with a removable bottom, poke with fork, and refrigerate while preparing the rest of the ingredients.
Tidy in the deseeded dates over the base of the tart, sprinkle with almond and pecan. Blend the 3rd layer ingredients and pour over the dates. Bake at 350F for 40-45 minutes until golden brown.
Allow to cool completely before decorating. To decorate, toast broken vermicelli until golden, toss them in caramel,and spread over the center of the cooled tart. Sprinkle flaked almonds over the circumference, some raw powdered pistachios for some color, and a few dried edible rose petals.

صحة و عافية

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