© 2010 Tony El Batal

serving portion: 24cm Tart Mold

ingredients

dough

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• 125g semi-salted butter, very soft

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• 1 egg + 2 yolks

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• 125g sugar

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• 1 tsp. baking powder

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• 250g flour

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pastry cream

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• 500ml milk

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• 6 egg yolks

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• 120g sugar

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• 1 vanilla pod or 1 Tbsp. pure vanilla extract

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• 40g cornstarch

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garnish

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• 175 g blueberries

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• 80 g icing sugar

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directions

Preparation of the dough

1. Place the soft butter and sugar in a bowl, whisk until creamy; Add the egg yolks then stir; Sieve over this mixture flour and baking powder then knead the dough.

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2. Make a flattened ball, cover it with plastic wrap then place it in the refrigerator for 2 hours.

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Preparation of the cream

1. In a sauce pan pour the milk and split vanilla bean; Bring to a boil.

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2. In a bowl whisk the egg yolks and sugar then add the cornstarch. Add some of the hot milk and whisk; Then pour into the sauce pan and keep whisking until it boils, whisk constantly the mixture for another 30 seconds until it becomes very thick and it is hard to stir.

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3. Transfer to a bowl and cover with plastic wrap in contact with the cream, so the surface won’t dry.

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Preparation of the tart

1. Remove the dough from the refrigerator 30 min before use; Preheat the oven to 170°C.

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2. In a non-adhesive pie dish flatten the dough with your hands until 1 cm thick, spread it until it rises along the edge; Prick all over the pastry bottom with a fork.

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3. Bake it at 170°C about 15-20 minutes; Remove pie crust from the oven and allow it to cool totally.

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4. Spread the pastry cream then delicately place the blueberries and garnish with the icing sugar. Bon appetit!

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reference

• Cuisine Actuelle

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© 2010 Tony El Batal

serving portion:  6 dozens (72 pieces)

ingredients

maamoul dough

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• 1kg coarse semolina

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• 1kg fine semolina (firkha flour)

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• 400 gr butter

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• 1 Tbsp yeast

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• 200gr sugar

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• 1 pinch salt

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• 1 cup rose water

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• 1 cup orange blossom water

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walnut filling

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• 1/2 kg walnut kernels

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• 1 cup sugar

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• 3 Tbsp all purpose flour

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• 50 ml rose water

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• 50 ml orange blossom water

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pistachio filling

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• 1/2 kg pistachio kernels

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• 1 cup sugar

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• 3 Tbsp all purpose flour

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• 50 ml rose water

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• 50 ml orange blossom water

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dates filling

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• 1 kg pitted soft date paste

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• 200 gr butter

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prepare walnut filling

1. Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

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2. Roll the walnut paste into 2.5 cm sized balls.

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prepare pistachio filling

1. Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

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2. Roll the pistachio paste into 2.5 cm sized balls.

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prepare date filling

1. Bain marie the date paste and the butter until well combined and soften; let it cool.

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2. Roll the date paste into 2.5 cm sized balls.

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prepare maamoul dough

1. In a large bowl add both coarse and fine semolina, sugar, salt, rose water and orange blossom water; Mix well all the ingredients and let sit overnight.

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2. The second day add the Tbsp of yeast and let sit for another 2 hours.

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3. Roll the dough into 3 cm sized balls.

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illustrations

balls preparation

maamoul preparation

baking the maamoul

1. Preheat the oven on 140°C.

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2. Bake every tray for 10 min.

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3. Sieve icing sugar over the pistachio and walnut maamoul.

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reference

• Ibtissam Tohmé (mamina)

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