Tahini Caramel Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the tahini pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60g tahini (sesame seed paste)</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the caramel filling:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">80g unsalted butter, room temperature</li><li class="ingredients-single-item">120ml double cream</li><li class="ingredients-single-item">50g tahini</li><li class="ingredients-single-item">1 tsp flaky sea salt</li><li class="ingredients-single-item">For the sesame brittle:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g sesame seeds (mix of white and black if possible)</li><li class="ingredients-single-item">¼ tsp flaky sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Food processor (optional but helpful)</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Silicone baking mat or parchment paper for brittle</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the tahini pastry. In a food processor (or large bowl if working by hand), combine the flour, icing sugar, and salt with a brief pulse. Add the cold cubed butter and pulse until the mixture resembles breadcrumbs – this keeps the pastry tender as the butter remains in small pieces throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the tahini and egg yolk, pulsing again until combined. Gradually add ice-cold water, 1 tablespoon at a time, until the dough just comes together – be careful not to overwork it as this develops gluten and makes the pastry tough. Form the dough into a disk, wrap in cling film, and refrigerate for at least 1 hour to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled dough on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin. Carefully transfer the dough to the tin, pressing it gently into the corners without stretching it. Trim any excess, then prick the base with a fork and return to the refrigerator for 20 minutes – this cold rest prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 10-12 minutes until the pastry is golden and dry to the touch. The blind baking ensures your pastry is fully cooked and prevents a soggy bottom when the caramel is added. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the caramel filling, place the sugar in a heavy-bottomed saucepan over medium heat. Watch it carefully without stirring (stirring causes crystallization) – just swirl the pan occasionally as the sugar melts and begins to turn amber. This is where a thermometer helps – aim for 170°C for perfect caramel that's not bitter nor undercooked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the sugar has fully melted and turned a deep amber color (but before it burns!), carefully add the butter – it will bubble vigorously so stand back. Whisk constantly until the butter is fully incorporated. Remove from heat and slowly pour in the cream while continuing to whisk – be careful as it will bubble up again. The gradually adding and thorough whisking ensures a smooth caramel without lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the bubbling subsides, whisk in the tahini and sea salt until smooth. Allow the caramel to cool slightly for about 10 minutes – this thickens it just enough to prevent it soaking into the pastry while still being pourable. Pour the caramel into the cooled tart shell and refrigerate for at least 4 hours or overnight until set firm.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the sesame brittle, line a baking sheet with a silicone mat or parchment paper. In a clean, heavy-bottomed saucepan, heat the sugar over medium heat without stirring until it melts and turns golden amber. Once melted, quickly stir in the sesame seeds and salt, then immediately pour onto the prepared sheet, spreading it thinly with a silicone spatula. Let cool completely until hardened, about 20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to serve, break the brittle into decorative shards. Remove the tart from the refrigerator 20 minutes before serving to take the chill off – this allows the flavors to bloom and the caramel to soften slightly for the perfect texture. Arrange the brittle shards decoratively on top of the tart, pressing them gently into the caramel.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To serve, use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. The contrast between the nutty tahini pastry, silky smooth caramel, and crunchy sesame brittle creates a textural masterpiece that balances sweet and savory notes beautifully. Store any leftovers in the refrigerator for up to 3 days, though the brittle may soften over time.</li></ol>