for the crust:
for the pastry cream filling:
For the filling and toppings:
* If you measured precisely in grams, you can add the water all at once. If you’re using volume, you should add the water in 2 installments, and you might even need to add a bit more to get it to hold together (volume is less precise).
** To prevent shrinking and puffing in the first place, you can use pie weights. If you go the pie weight route, you don’t need to do the whole thing with the folded-under crust, and you don’t need to let it rest in the refrigerator for so long. I hate pie weights, and always use this method to avoid them, but some might find this technique more trouble than it’s worth, and it’s totally a matter of preference. If you use pie weights, your pastry won’t be as flaky and puffy, and you’ll need to bake it for a few minutes without the weights to make sure the bottom browns. If you’re new to baking, you might want to try using weights, because it’s a little easier and failproof.
*** The cardamom should be a background flavor, so make sure you don’t add too much. If you add too much it will taste like soapy perfume, so remember that less is more.
**** You can find halva in most Middle Eastern markets, as well as some supermarkets with good international aisles.