Silky tahini meets a hot, candy-thermometer-precise sugar syrup in this dense, crumbly halva, whipped together until it thickens and pulls away from the sides in under a minute. Cream of tartar keeps the syrup smooth and stable, while a touch of vanilla and sea salt round out the deep, toasted-sesame flavor. Pressed into a pan and studded with chopped pistachios for crunch and color, it sets into firm, sliceable squares with that classic grainy-yet-melting halva texture. It's a fantastic make-ahead treat for a gluten free dessert table, needing nothing more than a sharp knife and a little patience while it cools. Rich, nutty, and satisfyingly dense, this is the kind of confection that disappears fast once it's cut into squares.
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Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. In a large bowl (or the bowl of a stand mixer), combine the tahini, vanilla extract, and salt. Stir until uniform and set aside at room temperature — the tahini must not be cold or it will seize when the syrup hits it.
Combine the organic cane sugar, water, and cream of tartar in a medium saucepan. Stir once to dissolve, then clip a candy thermometer to the side of the pan. Bring to a boil over medium-high heat without stirring, and cook until the syrup reaches 250°F (121°C) — the firm-ball stage.
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