Chocolate tahini ruffle pie

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.
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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.