Melt 150g of the milk chocolate using a double boiler or microwave in 30-second intervals until smooth.

Using a pastry brush or spoon, coat the bottom and sides of 12 silicone cupcake liners with a thick layer of melted chocolate.

Place the liners in the freezer for 10 minutes to set the chocolate shell.

In a frying pan over medium heat, melt the butter. Add the shredded kataifi pastry and toast, stirring constantly, for 5 to 7 minutes until golden brown and crispy.

Transfer the toasted kataifi to a mixing bowl and allow to cool slightly.

Add the pistachio cream, tahini, and sea salt to the kataifi. Mix thoroughly until the pastry is evenly coated.

Remove the chocolate shells from the freezer and fill each cup 3/4 full with the pistachio-kataifi mixture, pressing down gently.

Melt the remaining 150g of milk chocolate and pour over the filling in each cup, smoothing the top to seal the edges.

Refrigerate the cups for at least 30 minutes or until the chocolate is completely firm before removing from the silicone liners.