BLACK TAHINI AND HONEY TART

(Serves 10-12)

INGREDIENTS:

For the pastry: 100g unsalted butter, softened; 30g tahini; 30g icing sugar; pinch of salt; 2 egg yolks; 200g plain flour, plus more for dusting

For the filling: 180g unsalted butter; 20g honey; 100g light soft brown sugar; 3 large eggs, plus two large egg yolks, lightly beaten; 125ml double cream; 2tbsp black tahini; 1tsp cider vinegar; pinch of salt; 2tbsp black sesame seeds

METHOD:

1. For the pastry: Combine the butter, tahini, icing sugar and salt. Mix until creamy and smooth. Add the egg yolks and mix again. Fold in the flour. Add one to two tablespoons of water to bring the dough together. Press it into a circle, wrap in clingfilm and refrigerate for two to three hours.

2. Roll out the pastry on a lightly floured surface to a two to three-millimetre thick circle to line a 20 centimetre tart tin. You should have one or two centimetres extra hanging over the tin. Line the tin with the pastry. Let it rest and refrigerate for 30 minutes.

3. Preheat the oven to 180°C/gas mark 4. Prick the base of the tart with a fork. Scrunch some nonstick baking paper, then unscrunch it, put it in the tin and fill with baking beans. Blind-bake for 15 minutes. Remove the paper and beans and bake for a further 15 minutes until golden. After 10 minutes, cut off the excess pastry.

4. For the filling: Heat the butter in a pan until it starts to bubble and change colour and the milk solids start to turn golden. Transfer to a bowl and once it is slightly cool, add the rest of the filling ingredients except the sesame seeds. Whisk well and then pour carefully into the tart case.

5. Sprinkle with sesame seeds and bake for 50-55 minutes, until the filling has puffed up and is golden with a slight wobble in the middle. Let it cool completely, then remove from the tin and serve.

6. Best eaten the day you make it as after that the pastry starts to soften.