For the crust

1. Sift together dry ingredients – flour, icing sugar, almond powder, and salt.
2. Add the butter chunks into the dry ingredients and rub the mixture between your hands until it becomes a sand like consistency.
3. Add the egg and the yolk into the mixture and mix with your hands until the dough comes together.
4. Refrigerate for an hour.
5. Roll the dough into 2 mm thickness between two baking papers and line it into a 24 cm circle.
6. Refrigerate for 30 minutes then bake it for 15 minutes at 15 degrees.

For the almond and pistachio cream

1. In a bowl, combine together the melted butter, the icing sugar, the almond powder, and the pistachio paste.
2. Add the eggs to the mix until the batter comes together.
3. Spread the mixture over the cooked pastry dough and bake again for 20 minutes at the same temperature.
4. Let it cool at room temperature.

For the ganache montee

1. Boil 100g of heavy cream, pour it over the chocolate until it’s melted, add the pistachio paste, then the remaining 150 g of heavy cream.
2. Refrigerate for a minimum of 3 hours before using.
3. Whisk the ganache until it reaches a light and airy consistency.
4. Pipe the cream on the cooled pie using the nozzle of your choice, add the chopped halva and crushed pistachios.
5. Refrigerate again before serving.