
A sophisticated twist on the classic American dessert, combining a rich chocolate brownie base with the nutty depth of tahini. Layered with silky chocolate custard and topped with tahini-infused whipped cream, it's the ultimate indulgence for chocolate lovers.
Crush the bourbon biscuits into fine crumbs using a food processor or by placing them in a bag and bashing them with a rolling pin. Mix the crumbs with the melted butter until well combined. Press the mixture firmly into the base and up the sides of a 26cm fluted tart tin, ensuring there are no gaps. Chill in the fridge for at least 30 minutes.
Preheat your oven to 180°C (160°C fan/gas 4). Melt the dark chocolate and 125g of unsalted butter together in the microwave in 30-second bursts, or over a double boiler, until smooth. In a separate large bowl, use an electric whisk to beat the light brown sugar and eggs for 4-5 minutes until the mixture is thick, pale, and creamy.
Gently pour the melted chocolate mixture and 100g of tahini into the egg and sugar mixture. Sift the flour, cocoa powder, and 1/2 tsp salt over the top. Using a large metal spoon, gently fold everything together, taking care not to deflate the air. Pour the batter into the chilled biscuit case and bake on a tray in the middle of the oven for 20 minutes. It should be set at the edges but still have a slight wobble in the center. Cool completely at room temperature for 2 hours.
To make the chocolate custard topping, combine the vanilla custard and additional dark chocolate (if using extra) in a small saucepan. Heat gently over medium heat, stirring constantly until the chocolate has melted and the sauce is smooth. Remove from the heat and allow to cool slightly.
Spread the chocolate custard evenly over the cooled brownie layer. Return the pie to the fridge and chill for another 30 minutes until the custard layer is firm.
In a chilled bowl, whisk the double cream, 1 tbsp of tahini, and icing sugar together until soft peaks form. Pile the cream generously onto the center of the pie. Garnish with sesame brittle pieces just before serving. This pie will keep well in the fridge for up to three days.
For the best results, use a high-quality, runny tahini. If you cannot find sesame brittle, toasted sesame seeds or a drizzle of honey make excellent substitutes. To get clean slices, dip your knife in hot water and wipe it dry between each cut.
