Steps
- Preheat the oven to 400°F / 200°C. Mash 350g of plain tahini halva with 100ml of whole milk and the juice of ½ lemon, until smooth and loosely creamy.
- Spoon into small ovenproof dishes and sprinkle with ground cinnamon. Bake for 5-10 minutes, until hot and lightly browned.
- Meanwhile, sauté 2 tablespoons of pine nuts in a little olive oil over medium-low heat until golden. Scatter over the hot halva.