Down to Earth - Gisborne 0800 787 999

black tahini & honey pie !


For the Pie:

  • Shortcrust pastry, thawed

  • 250g Young Nicks honey

  • 150g Down To Earth golden sugar

  • 125g Chantal Organics Black Tahini

  • 3 eggs (we love Kirkfeild)

  • 120g butter, melted

  • 4 tbsp ground almonds (we love Down To Earth)

  • 1 tsp vanilla essence

  • ½ tsp Young Nicks Sea Salt Fine, plus extra for topping

For the Glaze:

  • 2 Tbsp Young Nicks honey, melted

  • 2 tbsp Chantal Organics Black Tahini

  • White sesame seeds


Method for the Pie:

  1. Preheat the oven to 160C.

  2. Line a pie tin with greased baking paper. Fill with the rolled shortcrust pastry leaving the edges to overhang.

  3. Prick holes in the pastry with a fork then bake for 15 minutes, until the pastry starts to golden. Remove from oven, trim the edges while hot and set aside to cool.

  4. To make the filling, place butter, honey, sugar, tahini, eggs, ground almonds, vanilla and salt to a blender or stand alone mixer and mix/blend until smooth.

  5. Pour the mixture into the pie crust then bake for 60-70 mins until just set, the filling should have a slight wobble. You may need to cover the pie crust with tinfoil if it browns too quickly. Let cool and refrigerate to set.

Method for the Glaze:

  1. Mix the honey and black tahini together.

  2. Brush the top of the chilled pie with the glaze

  3. Sprinkle with white sesame seeds and a pinch of sea salt.

Posted: Sunday 5 January 2020