Vanilla, White Chocolate & Sesame Tart

Ingredients:

For the Pastry:
200g plain flour
100g unsalted butter, chilled and cubed
50g icing sugar
1 egg yolk
1–2 tbsp cold water

For the Filling:
200g white chocolate, chopped
200ml double cream
Seeds from 1 Vanilla Mart Tahitian Vanilla Pod
2 tbsp tahini
1 tbsp toasted sesame seeds
Pinch of sea salt

Method:

• Preheat the oven to 180°C.
• Rub the butter into the flour until the mixture resembles breadcrumbs.
• Stir in the icing sugar, then add the egg yolk and enough cold water to bring the mixture together.
• Chill for 30 minutes.
• Roll out the pastry and use it to line a tart tin.
• Blind bake for 15 minutes, then remove the baking weights and bake for another 5–8 minutes until lightly golden.
• Heat the cream until just steaming.
• Pour over the white chocolate and leave for 2 minutes before stirring until smooth.
• Scrape the seeds from the Vanilla Mart Tahitian Vanilla Pod and stir them into the white chocolate mixture.
• Add the tahini and a pinch of sea salt, mixing until smooth.
• Pour the filling into the cooled pastry case.
• Scatter toasted sesame seeds over the top.
• Chill for at least 3 hours until set before slicing.