Step 1: Preheat your oven to 350°F (175°C). This will ensure that your kataifi dough crisps up beautifully.
Step 2: In a large mixing bowl, melt the unsalted butter. Add the shredded kataifi dough and mix thoroughly until the dough is well coated with the butter.
Step 3: Take your muffin tin and press the kataifi mixture into the bottom and up the sides, creating small cups. Ensure they are compact and evenly shaped to hold the filling.
Step 4: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the kataifi is golden brown and crispy. Once done, remove from the oven and let cool.
Step 5: In a mixing bowl, combine the pistachio cream, tahini, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust the creaminess if desired.
Step 6: In a microwave-safe bowl or a double boiler, melt the chocolate chips until smooth. Stir occasionally to ensure even melting.
Step 7: Once the kataifi cups have cooled, fill each cup with the pistachio mixture until just about full. Then pour the melted chocolate over the top, covering the pistachio filling completely.
Step 8: Sprinkle a pinch of sea salt and some chopped pistachios on each chocolate cup for an extra touch. Place the muffin tin in the refrigerator for about 30 minutes, allowing the chocolate to set.
