1. Make the tart crust

1. In a food processor, pulse flour, powdered sugar, and salt.

2. Add butter and pulse until mixture resembles coarse crumbs.

3. Add egg yolk and ice water, pulsing until dough just comes together.

4. Shape into a disk, wrap, and chill for 30 minutes.

5. Roll out and press into a 9-inch tart pan. Prick with a fork.

6. Blind bake at 375°F (190°C) for 15 minutes with parchment + pie weights, then another 10–12 minutes uncovered until golden. Cool completely.

2. Make the tahini caramel

1. In a saucepan, combine sugar and water. Heat over medium-high without stirring until it turns a deep amber.

2. Remove from heat and carefully whisk in warmed cream (it will bubble).

3. Stir in butter until melted, then whisk in tahini, vanilla, and sea salt.

4. Taste and adjust salt for balance.

3. Assemble the tart

1. Pour caramel into cooled tart shell. Smooth top.

2. Chill at least 2 hours until set.

4. Finish & serve

• Sprinkle with flaky sea salt and (optional) toasted sesame seeds or a drizzle of dark chocolate.

• Slice with a hot knife for clean edges.