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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
