Ħelwa tat-Tork (Maltese Sesame Halva with Almonds)
Crumbly Maltese sesame confection made with light tahini, cooked sugar syrup, vanilla and whole toasted almonds.
Ingredients
Have your ingredients ready? Go to instructionsInstructions
- Prepare: Line a small 18 x 12cm heatproof tin or dish with baking paper. Set out a heatproof mixing bowl, a strong heatproof spatula and a sugar thermometer.
- Toast the almonds: Heat the oven to 160°C (fan 140°C). Toast the almonds for 10-12 minutes until lightly golden. Leave until warm rather than hot.
- Warm the tahini: Stir tahini and vanilla together in the heatproof bowl. Stand the bowl briefly over warm water, keeping its base clear of the water, to make the paste just lukewarm and easy to stir. Dry the outside of the bowl and fold in the almonds.
- Cook the syrup: Dissolve the sugar in the measured water over low heat. Once it boils, stop stirring. Brush crystals from the pan sides with a wet pastry brush if needed. Boil until a sugar thermometer reaches 140°C, keeping the probe away from the base. Remove from the heat immediately.
- Combine briskly: With the tahini bowl resting securely on a heatproof surface, carefully pour in the hot syrup in a steady stream while stirring with the spatula. Fold just until combined and beginning to thicken and look less glossy. This happens quickly with this temperature; do not keep beating once it starts to set.
- Set and portion: Transfer immediately to the lined dish and press level with the spatula. Leave to cool completely and set for at least 4 hours before lifting out and cutting or breaking into small pieces. Cover and refrigerate once cold.
Use Sesame Paste
Choose light tahini made from sesame seeds. Stir the jar thoroughly so its separated oil is incorporated before weighing. A dry scoop from the bottom or a layer of oil from the top changes the balance of the confection.
The almonds should remain whole or in large pieces. Their toasted flavour and visible cross-sections are part of this version’s character.
Follow One Syrup Method
This recipe uses a 140°C syrup, which makes the mixture thicken quickly. Have the lined dish ready before pouring and use a thermometer that can read that temperature accurately. Stir only enough to combine and transfer the mixture as soon as it begins to set.
The finished sweet should crumble a little at the edges when cut. Small uneven pieces are easy to serve, so there is no need to force perfectly smooth slices.
Serving and Keeping
Offer a few small pieces beside coffee, or include them among the sweets in the Maltese celebration collection.
Keep covered in the fridge and use within two weeks for the best flavour. A little sesame oil may separate. Let the portion you want to eat lose its fridge chill before serving, keeping the rest covered.