Sundown and Supper:
The Mostafa Shamaa Edition
March 11, 2025
On the second edition of “Sundown & Supper”, a Ramadan 25 exclusive editorial of recipes, in collaboration with some of our favorite local chefs, we're featuring a meticulous "Assaleya Tart" recipe- a rich, molasses-infused tart with a tender almond crust and velvety cream filling- by the one and only Chef @chefshamaa, known for his bold fusion dishes that blend deep, Eastern flavors with modern techniques. Specializing in creating menus for hip, accessible restaurants, he balances contemporary appeal with a respect for tradition. Though trained in French cooking, Mostafa finds it overrated and prefers to chart his own course. Starting as a home cook, he gained experience in professional kitchens, with his only formal training being a diploma from the Egyptian Chefs Association (ECA). He believes that failure is the best teacher and advises that only true passion can sustain someone in the tough hospitality industry.
TARTE SHELLS
Ingredients:
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3 Whole Eggs
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305g All-Purpose Flour
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120g Corn Starch
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80g Almond Flour
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288g Powdered Sugar
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400g French Butter, Cold and Cubed
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20g Molasses
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1tsp Salt
​​Method:
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Cream Butter & Sugar: In a mixer, beat butter and powdered sugar until light and fluffy.
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Add Wet Ingredients: Mix in eggs one at a time. Stir in molasses.
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Combine Dry Ingredients: Sift flour, corn starch, almond flour, and salt. Gradually, add to the butter mixture until a dough forms.
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Chill: Wrap dough in plastic and refrigerate for 2 hours.
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Shape & Bake: Roll dough to 3mm thickness, line tart molds, and prick with a fork. Chill for 30 minutes.
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Blind bake at 180°C (350°F) with pie weights for 15 minutes.
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Remove weights and bake 5–7 minutes more until golden.
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Cool completely.
​CREAM FILLING
Ingredients:
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1060g (≈1 Liter) Whipping Cream
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16 Egg Yolks
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260g White Sugar
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80g Corn Starch
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80g French Butter, softened
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130g Molasses
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20g Vanilla Extract (or 2 vanilla pods, seeds scraped)
Method:
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Heat Cream: In a saucepan, warm the cream with vanilla (or vanilla pods) until simmering. Remove pods if used.
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Whisk Yolks: In a bowl, whisk yolks, sugar, and cornstarch until pale.
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Temper: Slowly pour hot cream into the yolk mixture, whisking constantly. Return to the saucepan.
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Thicken: Cook over medium heat, stirring constantly, until thick (2–3 minutes after boiling).
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Enrich: Off heat, stir in butter and molasses until smooth. Strain through a sieve.
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Fill Tarts: Pour cream into cooled tart shells. Chill 4 hours to set.
​ASSALEYA TOPPING
The star of the tart—a nostalgic, caramelized molasses candy!
​Ingredients:
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100g Molasses
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Tiny Pinch of Baking Soda (Optional, for Crunch)
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Maldon Sea Salt (Optional, for Garnish)
​​Method:
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Cook Molasses: In a saucepan, heat molasses (and baking soda, if using) over medium heat until it boils.
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Immediately reduce heat to low and simmer for 15 minutes, stirring occasionally, until thickened and darker.
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Cool Slightly: Remove from heat and let cool until warm but still pliable (5–7 minutes).
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Prepare Workspace: Lightly grease a clean marble surface (or use parchment paper) and keep a bowl of water nearby.
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Pull & Fold: Pour the molasses onto the surface. Wet your hands to prevent sticking, then quickly pull, stretch, and fold the molasses repeatedly.
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Continue for 5–8 minutes until it transforms from glossy dark brown to a pale, off-white shade (this is the “assaleya” stage).
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Shape & Break: Before it hardens completely, stretch it into thin sheets or roll into ropes.
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Let cool for 1–2 minutes, then smash into small, irregular pieces.
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Assemble: Sprinkle the assaleya over the set cream filling in the tarts.
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Add a few flakes of Maldon salt for contrast.
​
​
Tips:
Work Fast!
Molasses hardens quickly—keep motions swift and deliberate.
​
Marble Magic: A marble slab helps cool the molasses faster, but parchment paper works in a pinch.
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Childhood Twist: For authenticity, skip the baking soda; it’s all about the slow caramelization and pulling technique.
