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1
Combine flour, halvah, sugar, and salt in processor.
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2
Using on/off turns, process until blended to sandy texture.
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3
Add butter.
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4
Using on/off turns, process until mixture resembles coarse meal.
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5
Whisk egg yolks and 2 tablespoons ice water in small bowl to blend.
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6
Add to flour mixture.
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7
Using on/off turns, process until moist clumps form.
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8
Gather dough into 2 balls; flatten into disks.
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9
Wrap separately in plastic.
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10
Chill 1 hour.
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11
Combine sugar and 1/2 cup water in heavy large saucepan.
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12
Stir over medium heat until sugar dissolves.
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13
Increase heat to high and boil until syrup turns deep amber or clip-on candy thermometer registers 360F, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes (time will vary depending on size of pan).
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14
Remove from heat.
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15
Carefully stir in cream (mixture will bubble).
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16
Add butter and whisk until melted and smooth.
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17
Stir in pistachios.
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18
Cool until lukewarm but still pourable, about 30 minutes.
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19
Meanwhile, preheat oven to 350F.
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20
Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray.
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21
Roll out 1 dough disk between 2 sheets of parchment paper or waxed paper to 11-inch round (dough will be about 1/3 inch thick).
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22
Remove top paper.
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23
Invert dough into prepared pan.
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24
Remove remaining paper.
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25
Trim dough overhang.
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26
Roll out second dough disk between 2 sheets of parchment paper or waxed paper to 10-inch round.
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27
Pour filling into prepared crust.
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28
Brush edges of crust with egg white.
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29
Remove top paper from second dough disk.
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30
Invert over filling.
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31
Remove paper.
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32
Press dough around pan edges to trim and seal.
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33
Place torte on baking sheet and bake until crust is golden, about 35 minutes.
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34
Cool completely in pan.
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35
Chill overnight.
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36
Bring cream and butter just to boil in medium saucepan.
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37
Remove from heat.
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38
Add chocolate and corn syrup; whisk until smooth.
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39
Cool 5 minutes.
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40
Place rack over rimmed baking sheet.
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41
Remove sides from tart pan.
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42
Invert torte onto rack.
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43
Remove bottom of tart pan.
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44
Pour warm glaze over torte (bottom of torte becomes top).
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45
Let stand until glaze sets.
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46
(Can be made 3 days ahead.
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47
Cover and refrigerate.
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48
Let stand at room temperature 1 hour before serving.)
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49
Slice into thin wedges and serve.
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50
*A sesame confection available at delicatessens, Middle Eastern markets, supermarkets, and Italian markets.
