Adapted from Alison Roman.
I’ve been wanting to try a chocolate-tahini recipe for a while. I’ve done a lot of research and even though I could try and develop a brand new recipe, Alison Roman’s chocolate tahini tart is so straightforward and pretty close to what I had in mind initially, that except for some minor changes, this is her recipe – and it’s perfect. A classic crispy tart crust and a chocolate tahini ganache, it couldn’t get any simpler than this.
Initially, I thought of doing a sweet tart crust instead of chocolate, since the ganache is so rich, but the intensely chocolatey element works so well here. I was afraid it would be too much, but the nuttiness from the tahini is so wonderful and balance it all so well. The honey can be substituted for maple syrup, but honey and tahini always go so well together, if it ain’t broke, don’t fix it , right?
The flaky salt adds a nice crunchy texture and elevates the flavor – very important detail. Bottom line: this tart is intensely chocolatey, but it’s not overwhelming! Make sure to use good chocolate, it’s the start of the show and the entire recipe depends on it.
If you make this chocolate tahini tart please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos!
Chocolate Tahini Tart
- 3/4 cup all-purpose flour
- 1/4 almond meal or almond flour
- 1/4 cocoa powder
- 1/4 cup confectioner’s sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, melted
- 10 oz bittersweet chocolate, chopped
- 2/3 cup tahini
- 1 cup heavy cream
- 1/4 cup honey
- flaky sea salt, for sprinkling
- Make the crust: Preheat the oven to 350°F.
- Combine the flour, almond meal, cocoa powder, confectioners’ sugar, and kosher salt in a medium bowl. Drizzle in the melted butter and mix until well combined. Press mixture into the bottom and up the sides of a 9-inch tart pan, using a measuring cup, a spoon or your hands to flatten it and make sure it’s all packed and even.
- Bake for 15-20 minutes. Test by pressing the center: it should be firm and opaque, not squishy or greasy looking. Remove from the oven and let cool.
- Make the filling: Combine the chocolate and tahini in a medium bowl. Heat the cream and honey in a small saucepan over medium heat. Once it starts to simmer, remove it from the heat (do not let it boil or the cream will be too hot, and you’ll have to wait too long for it to cool down) and pour it over the chocolate and tahini. Let it sit for a minute or two to melt the chocolate.
- Using a spatula, mix vigorously until well blended and no bits of chocolate remain. The mixture should look thick, glossy, and well emulsified.
- Immediately pour the filling into the cooled crust and smooth the top. Sprinkle with flaky salt. Let sit for at least 1 hour before slicing.
Tips & Tricks: The chocolate tart crust can be made 2 days ahead and refrigerated. Tart can be made 1 day ahead. Unless your kitchen is unseasonably hot, you do not need to refrigerate here; it can be stored at room temperature.