It’s important your tahini is at room temperature for this recipe,so if you store yours in the fridge,remember to take it out at least1hr before you start.
Step 1Line a 900g loaf tin with baking parchment, making sure there’s excess
hanging over the sides. In a medium
pan, heat granulated sugar and
80ml water over medium heat, stirring
until the sugar dissolves. Continue to
cook, without stirring, until the mixture
reaches 118°C on a sugar thermometer.
Step 2Meanwhile, in a stand mixer fitted with
the paddle attachment, mix tahini, black sesame seeds, vanilla extract
and sea salt until combined.
With the mixer on low, carefully pour in
the hot sugar syrup in a steady stream
and beat just until the mixture comes
together and begins to pull away from
the sides of the bowl. Working quickly,
scrape into the prepared tin, fold over
the overhanging parchment and gently
press into an even layer.
Step 3Peel back the
top parchment, sprinkle over dark chocolate and white sesame seeds and gently press
to stick. Leave to cool completely at
room temperature, then cover and chill
for 1hr, until set. Transfer to a board, peel
off lining parchment and serve in slices.
TO STORE
Store in an airtight container in the fridge for up to 10 days.
Per 1/2 slice:
Calories: 142
Protein: 3g
Fat: 9g
Saturates: 2g
Carbs: 11g
Total sugars: 10g
Fibre: 2g
69 easy dessert recipes for effortless entertaining, from classic crumbles to showstopping cakes
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
