- Put the caramel into a small non-stick saucepan and heat over a low heat for about a minute to melt. Pour into the pasty case and spread out evenly over the bottom. Pop into the fridge to firm up whilst you make the ganache.
- Heat the cream in a non-stick pan over a low heat until just simmering at the sides.
- Put the chocolate into a heat proof bowl and pour over the cream. Leave for a minute and then stir together. Dollop into the pasty case, on top of the caramel and spread out evenly. I love doing a sexy swirl with the back of a dessert spoon.
- Drizzle the tahini over the chocolate. Using a skewer, run it through the ganache, marbling the tahini. Pop into the fridge to firm up for at least two hours. I like to let it sit for 10 minutes at room temperature before serving so that caramel is runny.
120g salted caramel sauce
1 x 215g sweet pastry case
260ml double cream
200g 70% dark chocolate, smashed into small pieces