Method: For the pastry: Take one sheet filo, butter it and add a sprinkling of sugar. Repeat this 3 times, layering one filo sheet on top of the other. Then Cut the filo into small squares and place in a baking tray on an anti-stick baking sheet. Bake at 180C for 5-6 minutes, until golden.
For the cream: Place the milk and sugar in a pot and warm over a low flame. In a bowl, mix the remaining ingredients except for the tahini and chantilly. Once the milk is lukewarm, add ladlefuls gradually into the bowl with the mixture so it reaches the same temperature as the milk. Subsequently, add the mixture back to the pot, bring it to the boil in a low flame until it thickens. Let it cool and once it’s cooled, add the tahini and chantilly and stir gently.
To serve, sandwich the cream between two squares of filo. Serve with a dash of carob honey.