Giant sharing ma'amoul
Middle Eastern 30 Mins Prep · 40 Mins Cook
- Preheat the oven to 180˚C, gas mark 4.
- Cream the butter and sugar until light and fluffy – approx. 8-10 minutes. Add the corn flour and all-purpose flour and mix until a soft dough forms. Roll the dough out onto a lightly floured surface to 30cm round. Transfer to a 20cm fluted tart tin and gently press the pastry into the tin. Refrigerate the tart for 30 minutes.
- Prick the pastry base using a fork and blind bake on the lower rack of the oven for 15 minutes.
- Zest and juice the orange. Zest the lemon.
- To make the filling, place the citrus zest, dates, figs, raisins, walnuts, citrus peel, dark chocolate, cooled espresso, cinnamon, orange blossom water and ghee (or butter) in a food processor and blend to a rough paste. Spread into the pastry shell.
- Roll out the remaining dough to a large 20cm disc and place on top of the filling. Trim the edges of the pastry to fit the tart.
- Bake the ma’amoul for 20 minutes or until golden brown. Allow to cool slightly before unmoulding upside down onto a cooling rack.
- Place a mandala stencil on top of the ma’amoul and dust liberally with the icing sugar. Remove the stencil and serve.
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