Chocolate tahini ruffle pie

Chocolate tahini ruffle pie
  • Serves icon Serves 6-8
  • Time icon Hands-on time 15 min

Inspired by the Greek dessert galatopita, our chocolate and tahini ruffle filo pie combines a light, crispy top with a sweetly rich, custardy filling.

Love the salty, nutty dimension that tahini adds to sweet bakes? You’ll devour our tahini, brown butter and sea salt brownies.

Nutrition: per serving

Calories
414kcals
Fat
25.1g (9.6g saturated)
Protein
11.9g
Carbohydrates
34.3g (17.9g sugars)
Fibre
1.7g
Salt
0.3g
Calories
414kcals
Fat
25.1g (9.6g saturated)
Protein
11.9g
Carbohydrates
34.3g (17.9g sugars)
Fibre
1.7g
Salt
0.3g

Ingredients

  • 270g pack filo pastry (we used Jus-Rol)
  • 6 tbsp Belazu Tahini
  • 30g unsalted butter, melted
  • 1-1½ tbsp ground cinnamon
  • 100g milk chocolate, finely chopped
  • 50g pistachio kernels, finely chopped, plus extra to serve
  • 50g caster sugar
  • 3 medium free-range eggs, plus 1 yolk
  • 2 tbsp runny honey
  • 300ml whole milk
  • 100ml double cream
  • Finely grated zest 1 lemon
  • Icing sugar to dust (optional)

You’ll also need

  • 20cm round pie dish, buttered

Method

  1. Heat the oven to 160ºC fan/gas 4. Unwrap the pastry and cover with a clean, slightly damp tea towel. Lay 1 filo sheet on the worktop with the long edge facing you. Mix the tahini and butter together, then brush some over the filo (don’t worry if the filo tears a little). Dust with cinnamon, then sprinkle with a little of the chocolate and pistachios. Starting from one of the long sides, fold the pastry into 3-4cm pleats (like a fan or concertina). It doesn’t need to be neat, just loosely ruffled – you’re aiming to create airy layers of pastry sandwiched with the nutty chocolate tahini filling. Set aside and repeat with the rest of the filo and filling (reserve some chocolate and nuts to serve).
  2. Coil a pleated sheet into a loose ruffled rosette and put it in the centre of the dish. Loosely arrange the other pleated filo sheets around the central rosette – don’t pack them in too tightly. Bake in the oven for 15-20 minutes until crisp and golden.
  3. Meanwhile, prepare the custard filling. Put the sugar, eggs, egg yolk, honey and any remaining tahini in a jug or large bowl and whisk until pale and fluffy, then whisk in the milk, cream and lemon zest.
  4. Once the pastry is crisp and golden, remove from the oven and sprinkle over any remaining chocolate and nuts. Carefully pour the custard over the hot pastry. Put the pie dish on a baking tray and return to the oven to bake for 20 25 minutes until the filling is set and the top crisp.
  5. Serve sprinkled with extra chopped pistachios and, if you like, a dusting of icing sugar.

delicious. tips

  1. Easy swaps: Switch the milk chocolate for dark if you prefer and replace the pistachios with hazelnuts or almonds. Try lemon zest instead of orange zest.

  2. Prepare the pie to the end of step 2 up to 8 hours ahead. Cool completely, then store in an airtight container until ready to bake the filling. The assembled pie is best eaten on the same day but will keep for 1-2 days, covered in the fridge. Reheat in a low oven to crisp up the top

  3. Don’t use a springform/loose-bottomed tin unless the seal is tight.

Recipe By

Jess Meyer

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