Line two 12-cup muffin pans with cupcake liners and set aside.
Chop the kataifi dough into small pieces and add it to a large skillet on medium heat. Add the butter, stirring to melt it until the kataifi is golden brown, about 15 minutes.
Transfer the crispy kataifi into a large bowl, add the pistachio cream, tahini, and a pinch of salt, stirring until thoroughly combined. Set aside.
Add the chocolate chips to a microwave-safe bowl and microwave in 30-second increments, stirring between each increment, until melted.
Using a tablespoon, pour chocolate into each cupcake liner and spread it to create a cup. Freeze for 5 minutes.
Scoop filling into each cup up to the edge and flatten the tops.
Add a tablespoon of melted chocolate on top of each cup and spread it evenly.
Sprinkle chopped pistachios and sea salt on top.
Refrigerate for about 30 minutes to 1 hour, or until the chocolate is set.
Store them in an airtight container in the refrigerator for up to 5-7 days.
