Line two 12-cup muffin pans with cupcake liners and set aside.

If not already small, chop 3 cups shredded kataifi dough into small pieces. In a large skillet over medium heat, add the chopped kataifi and 4 tablespoons unsalted butter. Stir and cook, turning frequently, until the kataifi is evenly golden brown and crisp, about 15 minutes. Remove from heat.

Transfer the crispy kataifi to a large bowl. Add 1 cup pistachio cream, 2 tablespoons tahini, and a pinch of salt. Stir until the mixture is thoroughly combined and uniform in texture. Set the filling aside to cool slightly.

Place 3 cups chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring well between each increment, until the chocolate is completely melted and smooth.

Using a tablespoon, spoon melted chocolate into the bottom and up the sides of each cupcake liner to form a chocolate cup, leaving the center open for filling. Work quickly enough that the chocolate remains pourable. Place the pans in the freezer for 5 minutes to set the chocolate shells.

Remove the pans from the freezer. Divide the kataifi pistachio filling among the chocolate cups, packing it up to the edge of the chocolate and flattening the tops evenly.

Spoon about a tablespoon of the remaining melted chocolate onto the top of each filled cup and spread it evenly to seal the filling. If the melted chocolate has thickened, warm it briefly (10–20 seconds) in the microwave and stir until smooth before spooning.

Immediately sprinkle chopped pistachios and a small pinch of sea salt on top of each cup so they adhere to the chocolate.

Refrigerate the filled cups for about 30 minutes to 1 hour, or until the chocolate is fully set.

Store the finished cups in an airtight container in the refrigerator for up to 5–7 days.