I’ve made this recipe before and eaten it lots of times. I’ll be honest though, I didn’t know what it was really called or its origins. When Expedia Travel asked me to take part in their #ExpediaWorldonaplate campaign and feature the cuisine of Malta, I set about doing my research. I cam across this dessert and thought it looked and sounded suspiciously like one I have had before. Ta-dah! I discovered an old favourite.
I’ve always described it as Nut Fudge but really it is a cross between a crumbly fudge and a nougat.
The official explanation is a dense sweet that originates across Asia, South Africa and Malta. The Maltese shop bought version of Helwa Tat Tort tends to be much lighter in colour than homemade. The tradition in Malta is to stick to almonds, although I find that replacing the almonds with pistachios works brilliantly too. I’m even tempted to try Macadamia nuts too.
You won’t believe how simple and quick this recipe is to create. The longest part is waiting for the sugar syrup to reach hard ball stage (140C).
Expedia are encouraging holiday makers to consider the food from the region that they are visiting or interested in. We have actually talked about Malta as being one of our holidays choices (if we ever get to actually book anywhere!). Nice to know my sweet tooth would be catered for!
Disclosure: This is a sponsored post as part of #ExpediaWorldonaPlate challenge – To find out more about the challenge visit the website.