• Ziv and Gali Berman. Photo courtesy of the family.
    Ziv and Gali Berman. Photo courtesy of the family.
  • Tart Crembo. Photo: Adi Shilon.
    Tart Crembo. Photo: Adi Shilon.
Recipe

Crembo Tart, inspired by Ziv and Gali Berman

Their favorite dish: Ziv and Gali Berman do everything together and have the same passions- including crembo. Adi Shilon made a tart for them

Ziv & Gali were inseparable from the moment they took their first breath 26 years ago: two peas in a pod, beacons of light, shining their magic on to the world. It’s no wonder that they are constantly surrounded by good friends and that they take center stage. Even teachers who got a taste of the twins’ mischief at school couldn’t help but love them.

Born and raised in kibbutz Kfar Aza, Ziv & Gali share their passion for soccer, a sport they played as children and now as dedicated fans of Maccabi Tel Aviv. At age 16 they started working for the sound company at kibbutz Kfar Aza and together they supported countless artists in performances throughout Israel, winning a great deal of admiration for their hard work and dedication. When they’re not working, the twins love to travel the world together.

They share a strong bond with their parents, Doron & Talia, and their siblings Liran & Idan. To say nothing of their nephews whom they simply adore. Their father Doron is in a wheelchair and has a hundred percent disability. Ziv and Gali are endlessly dedicated, always there to help him, in whatever way possible. Among the tattoos that adorn Ziv and Gali’s bodies, there is a particularly important one of a bear. All four brothers of the Berman family got it together, to remember forever that they are Bear-men.

Ziv & Gali love to laugh and be silly, play jokes on each other, hide each other’s phones and fall asleep on the couch after Friday night dinner with the family. They work hard, hoping to realize their dream of buying the family a house abroad. Their relationship is strong and courageous and there isn’t dream they can’t make a reality. Together.

On October 7th, they were kidnapped by Hamas.

Ingredients for Crembo Tart

For the dough (based on Sabina Waldman's crispy dough):

  • 10.5 oz (300 grams) white flour
  • 7 oz (200 grams) butter cold, cut into cubes
  • 1/3 cups (70 grams) Sugar
  • 2 tablespoons (20 grams) Cocoa Powder
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon vinegar neutral, or lemon juice
  • 1 teaspoon Salt fine

For the meringue (which is Shay Golan's vanilla crembo)"

  • 4 egg whites 4.2 oz (120 grams)
  • 1/2 vanilla pod
  • 1 cardamom pods
  • 10.6 oz (300 grams) Sugar
  • 1/3 cup (90 grams) water

For the ganache:

  • 5.3 (150 grams) dark chocolate
  • 1¾ tablespoons (25 grams) butter
  • a little ground cardamom
  • 1/3 cups (95 gra,s) sweet cream

Instructions

Prepare the dough:

  • 1. Mix all the ingredients in a food processor in short pulses until you obtain a crumbly mixture. Transfer to a surface with plastic wrap, press the crumbs into a dough and shape as round and flat as possible. Wrap well in plastic wrap and chill in the fridge for at least an hour.

  • 2. Preheat the oven to 355F (180C) degrees. Roll the dough out between two sheets of parchment paper and line a 9.5"-10" (24-26 cm) diameter tart pan with it. Freeze for at least an hour.

  • 3. Line the chilled dough with parchment paper or tinfoil and fill with whatever you use for pie weights. Bake for ten minutes. Remove the weights and the parchment paper and bake for another twenty minutes, until completely baked. Set aside to cool completely.

Prepare the meringue:

  • 4. Place the sugar, water, scraped out vanilla bean, and cardamom pod in a saucepan over medium-high heat. At the same time, in the bowl of a stand mixer fitted with the whisk attachment, place the egg whites and the contents of the vanilla pod. When the sugar mixture starts to bubble, turn the mixer on medium speed. If you have a thermometer we want the sugar water to reach 240F (116C) degrees. Don't have a thermometer? No problem! Wait for the big bubbles to become small. It takes about five minutes from the start of boiling.

  • 5. When the egg whites are very stable (!) remove the vanilla and cardamom pod from the sugar water, collect your patience and slowly pour the contents, with the mixer running, in a thin trickle. Continue whipping on low-medium speed until you get a very stable meringue, with stiff peaks.

  • 6. Spread evenly in the cooled tart shell and freeze for about an hour.

Prepare the ganache:

  • 7. Melt all the ganache ingredients in a bain-marie or in the microwave, mix until completely combined and pour evenly over the tart. Put in the freezer for another half hour and serve.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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