HELWA TAT-TORK ICE-CREAM CAKE

Helwa Tat-Tork-Translating literally to Turk’s Sweet, originated from the Middle East also known as Halva or Tahini Hava.

Helwa Tat-Tork is made with Tahini, Vanilla and Almonds and is a beloved Maltese traditional treat

Ingredients:

1 Pkt (200g/7oz) Gingernut biscuits, crushed

100g/3.5oz Butter, melted

175ml milk

50ml Honey

1/2 teaspoon Vanilla Essence

300g/10.5oz Helwa tat-tork plus extra for decoration

1 (280ml) Elmlea Double Cream (Heavy Cream), whipped

Topping:

100g/3.5oz Dark Chocolate

30g/1.05oz Butter

Roasted mixed nuts (Almonds, Hazelnuts, Cashews)

Helwa tat-tork, crumbled not too small

Method:

Base Crust –

Line the base of a 23cm/9-inch springform pan with baking paper. Bring the paper on the outside of the tin so that you will be able to easily lift it off and place it on a dessert plate when it is ready.

Mix melted butter with biscuits and press down onto the base of the pan and refrigerate for 30 minutes.

Filling –

Warm milk and honey together until almost boiling (do not boil). Remove from heat and with a hand balloon whisk, whisk in the crumbled helwa tat-tork and vanilla essence and pour it into a large bowl. Leave to cool completely. When ready slowly fold in the whipped cream. Pour onto prepared biscuit crust and freeze for at least 2 hours. Remove from freezer and decorate with melted chocolate and assorted nuts.

Dessert is always to be kept in the freezer. It is easy to cut when frozen but allow 5 minutes before serving.