Black Tahini & Honey Pie
This salty, sweet, honey and sesame creation is a unique show stopper, sure to inspire your dinner party guests!
Ingredients
- For the bite:
Shortcrust pastry, thawed (we love Paneton) - 250g rata honey (we love Airborne)
- 150g golden sugar
- 125g Chantal Organics Black Tahini
- 3 eggs (we love Woodland)
- 120g butter, melted (we love Anchor)
- 4 tbsp ground almonds( we love Alison’s Pantry)
- 1 tsp vanilla essence
- ½ tsp Chantal Naturals Sea Salt Flakes, plus extra for topping
- For the Glaze:
- 2 Tbsp rata honey, melted (we love Airborne)
- 2 tbsp Chantal Organics Black Tahini
- White sesame seeds (we love Alison’s Pantry)
- We used a Le Creuset pie dish.
instructions
-
Step 1.
Method for the Pie
-
Step 2.
Preheat the oven to 160C.
-
Step 3.
Line a pie tin with greased baking paper. Fill with the rolled shortcrust pastry leaving the edges to overhang.
-
Step 4.
Prick holes in the pastry with a fork then bake for 15 minutes, until the pastry starts to golden. Remove from oven, trim the edges while hot and set aside to cool.
-
Step 5.
To make the filling place butter, honey, sugar, tahini, eggs, ground almonds, vanilla and salt to a blender or stand alone mixer and mix/blend until smooth.
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Step 6.
Pour the mixture into the pie crust then bake for 60-70 mins until just set, the filling should have a slight wobble. You may need to cover the pie crust with tinfoil if it browns too quickly. Let cool and refrigerate to set.
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Step 7.
Method for the Glaze:
-
Step 8.
Mix the honey and black tahini together.
-
Step 9.
Brush the top of the chilled pie with the glaze
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Step 10.
Sprinkle with white sesame seeds and a pinch of sea salt.
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Chantal Organics Products used
