125 g unsalted butter, melted, plus extra to grease
150 g milk chocolate digestive biscuits, see intro
75 g salted pretzels
For the filling
2 medium eggs
2 Tbsp. cornflour
75 g condensed milk
300 ml milk
150 ml double cream
1 tsp. vanilla extract
200 g white chocolate, finely chopped
For the tahini caramel
100 ml double cream
75 soft dark brown sugar
2 Tbsp. tahini
1 tsp. flaky sea salt
Directions
Step 1Grease and line a 23cm round, straight sided (3.5cm high), loose-bottomed tin with baking parchment. For the base, in a food processor whizz the biscuits and pretzels until finely crushed. Alternatively bash in a food bag with a rolling pin. Add the butter and a pinch of fine salt and pulse/mix until combined.
Step 2Tip into the prepared tin and press evenly into the base and all the way up the sides. Chill until needed.
Step 3For the filling, in a large heatproof bowl whisk the eggs, cornflour and condensed milk until combined. In a medium pan, heat the milk and cream until just steaming. Gradually whisk the hot milk mixture into the egg bowl. Return mixture to the pan and cook over low-medium heat, whisking constantly, until slightly thickened. Remove from heat and whisk in the vanilla and white chocolate, until melted and combined. Leave to cool for 10min.
Step 4Meanwhile make the caramel. In a small pan, heat the cream, sugar and tahini over low heat, stirring until the sugar dissolves. Turn up the heat to medium and bubble, whisking constantly, for 5min, or until slightly thickened. Remove from the heat and whisk in the salt. Leave to cool slightly.
Step 5Pour the slightly cooled filling into the tart base. Dot over the caramel and swirl into the filling using a cocktail stick or skewer. Leave to cool completely then chill for at least 5hr, until set.
Step 6Transfer to a cake stand or plate and serve in slices.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
