Toast the kataifi

• Break the kataifi pastry into small pieces.
• Melt the butter in a frying pan and toast the kataifi until golden and crispy, stirring often.

Make the pistachio filling

• Mix the toasted kataifi with the tahini, pistachio cream and chopped pistachios until well combined.

Coat the cups with chocolate

• Melt the milk chocolate.
• Spoon some melted chocolate into each muffin cup and brush it up the sides to form a shell.
• Chill until set.

Fill and close the cups

• Spoon the pistachio kataifi filling into the chocolate shells.
• Top with a strawberry and cover with more melted chocolate to seal.
• Chill until the chocolate is firm.