White chocolate and tahini caramel tart recipe

Directions

• 1. Step 1
     

     Grease and line a 23cm round, straight sided (3.5cm high), loose-bottomed tin with baking parchment. For the base, in a food processor whizz the biscuits and pretzels until finely crushed. Alternatively bash in a food bag with a rolling pin. Add the butter and a pinch of fine salt and pulse/mix until combined. 

  2. Step 2Tip into the prepared tin and press evenly into the base and all the way up the sides. Chill until needed.
  3. Step 3For the filling, in a large heatproof bowl whisk the eggs, cornflour and condensed milk until combined. In a medium pan, heat the milk and cream until just steaming. Gradually whisk the hot milk mixture into the egg bowl. Return mixture to the pan and cook over low-medium heat, whisking constantly, until slightly thickened. Remove from heat and whisk in the vanilla and white chocolate, until melted and combined. Leave to cool for 10min.
  4. Step 4Meanwhile make the caramel. In a small pan, heat the cream, sugar and tahini over low heat, stirring until the sugar dissolves. Turn up the heat to medium and bubble, whisking constantly, for 5min, or until slightly thickened. Remove from the heat and whisk in the salt. Leave to cool slightly.
  5. Step 5Pour the slightly cooled filling into the tart base. Dot over the caramel and swirl into the filling using a cocktail stick or skewer. Leave to cool completely then chill for at least 5hr, until set. 
  6. Step 6Transfer to a cake stand or plate and serve in slices.