Tahini Salted Carmel and Dark Chocolate Ganache Tarte

Method

• 1)

  In a medium, heavy based pot, place the sugar and heat on medium high swirling the sugar until it turns a deep amber and is completely dissolved. This will take 7-10 mins. DO NOT WALK AWAY! It will burn very quickly if not careful and must be swirled in order to prevent burning.

• 2)

  Once caramel appears, add 1\2 cup of warmed heavy cream, TURN OFF FLAME.

• 3)

  Allow for boiling to settle, and then whisk to combine.

• 4)

  Add ¼ tsp Fleur de Sel salt and 2 tbsp of butter.

• 5)

  Whisk until smooth and transfer to a Pyrex pitcher to cool.

• 6)

  Add more cream about 1/2 cup for a runnier caramel, this one sets quite firm to a total of 250ml.

• 7)

  Once caramel cools to room temperature, add 1/4 cup of tahini and use a small whisk or a rubber spatula to mix them together.

For the Ganache

• 1)

  Place the cream in a small pot, and carefully bring to a simmer.

• 2)

  Stir it or swirl it to make sure the cream is piping hot through out.

• 3)

  Place the chocolate in a large glass or metallic bowl, carefully pour the simmering hot cream on top, making sure to cover the chocolate and leave for 1-2 minutes.

• 4)

  Using a whisk, gently mix (DONT WHIP) to obtain a homogenous mix.

• 5)

  You can also use a rubber spatula.

• 6)

  Be mindful to mix gently to avoid creating air bubbles.

• 7)

  Tap the bowl a few times on the counter top to release any trapped bubbles.

• 8)

  To assemble, pour the caramel into the pie crust and spread it into a thin layer that covers the whole shell.

• 9)

  Now carefully pour the ganache on top of the caramel and quickly smooth the top if needed before the ganache sets.

• 10)

  And then DO NO TOUCH IT ANYMORE otherwise it would lose its gloss.

• 11)

  When it is set, decorate with chunks of halaweh, caramel popcorn, crushed pistachios and gold leaf.