Sesame honey PIE

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This is a delicious, nutty, sweet and very light pie If you are a fan of tahini or honey then this is a must try. This serves 8-10 people and great the next day as well. I enjoyed baking this for my friends who loved it. Watch the video to hear their thoughts.

For the pastry

  • 100 gms unsalted butter
  • 50 gms tahini
  • 50 gms icing sugar
  • pinch of salt
  • 2 medium egg yolks
  • 200 gms plain flour
  • 1 tsp ground cinnamon
  • 50 gms dark chocolate, 70% cocoa

For the filling

  • 175 gms unsalted butter
  • 225 gms clear honey
  • 125 gms soft light brown sugar
  • 3 medium eggs
  • 2 egg yolks
  • 125 ml double cream
  • 2 tbsp tahini
  • 2 tsp cider vinegar
  • 2 tsp vanilla bean paste
  • pinch of salt
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds

20cm – 8inch tart tin

Start by making the pastry. Make sure the butter is soft before mixing with tahini and icing sugar. Beat it together until creamy and smooth. Now add the egg yolks and mix well. Add the flour, cinnamon and salt and bring it together. You might need a tbsp of water to bring this together or not. Once you have a soft dough, cover with cling film and let it rest in the fridge for an hour or 2.

Roll out the pastry on a floured surface and place it in the tart case, letting the extra pastry hang over the pastry case. Put this in the fridge to rest for 30 minutes. Once done use a fork to prick the pastry all over. Place some baking paper on top before adding baking beans.

Bake this in a preheated oven at 180C for 15 minutes. Now remove the paper and beans and bake for another 5 minutes. Once done trim off the extra pastry.

Melt the chocolate and brush it all over the pastry.

To make the pastry heat the butter in a pan until golden and smells nutty and toasted. Transfer this to a bowl and let it cool slightly. To this add the rest of the ingredients and whisk well. Pour this into the tart case and bake for 40-45 minutes until its golden and still a slight wobble in the middle. Let it cool completely before serving. I would recommend a drizzle of double cream on top while serving.

The recipe was from the book PIES AND TARTS by Annie Rigg –

Watch the method here –