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15 • minutes
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8 • cakes
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Black Tahini & Honey Pie

5/5 (2)


  • For the bite:
  • tick Shortcrust pastry, thawed (we love Paneton)
  • tick 250g rata honey (we love Airborne)
  • tick 150g golden sugar
  • tick 125g Chantal Organics Black Tahini
  • tick 3 eggs (we love Woodland)
  • tick 120g butter, melted (we love Anchor)
  • tick 4 tbsp ground almonds( we love Alison’s Pantry)
  • tick 1 tsp vanilla essence
  • tick ½ tsp Chantal Naturals Sea Salt Flakes, plus extra for topping
  • For the Glaze:
  • tick 2 Tbsp rata honey, melted (we love Airborne)
  • tick 2 tbsp Chantal Organics Black Tahini
  • tick White sesame seeds (we love Alison’s Pantry)
  • tick We used a Le Creuset pie dish.


  • 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.

  • 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.

  • 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

  • Step 10.

    Sprinkle with white sesame seeds and a pinch of sea salt.

Chantal Organics Products used

Tahini Black

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5/5 (2)

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