This Chocolate Tahini Tart is the ultimate balance of rich, creamy chocolate and nutty tahini. A simple yet elegant dessert that’s easy to make and even easier to enjoy.
Some recipes are so good, there’s no point in trying and reinventing the wheel. I had been wanting to try a chocolate-tahini recipe for a while. I mean, it sounds like a match made in heaven. Think chocolate and peanut butter, peanut butter and jelly, you get the idea.
So I did 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.
Chocolate Tahini Tart Recipe
I love a good, rich chocolate dessert. I love chocolate tarts! But I wanted to try and pair it with something a little bit more complex. This recipe has everything: a rich chocolate flavor and a complex pairing.
Initially, when I first tried to recreate this recipe, I thought of doing a simple sweet tart crust instead of adding cocoa powder, since the ganache filling is so rich, but the addition of another layer of chocolate works really well here, so there was no need to change that.
You might worry it’s too much chocolate, but the nuttiness from the tahini balances it all wonderfully. The bitterness of the tahini compliments the richness of the chocolate, and together they are magic.
Now onto the filling: we’ve already tackled the tahini and chocolate, the stars of the show. The filling is so simple, you only need five ingredients, arguably four. Although the heavy cream is really important here, the honey can easily be substituted for maple syrup.
You might think the flaky salt is irrelevant, but don’t take this little flavor enhancer for granted: flaky salt adds a nice crunchy texture to desserts and in this one, it elevates its chocolate flavor – very important detail!
Bottom line: this chocolate tahini tart is intensely chocolatey, but it’s not overwhelming!
Making the Perfect Chocolate Tahini Filling
When picking up ingredients, make sure to get good-quality chocolate and tahini, since the entire dish depends on them. You can make the crust ahead of time, even a couple days ahead of time, and refrigerate it.
The filling is so easy to put together, it’s just like making a regular ganache. Add the chopped chocolate and tahini to a bowl, then heat the cream and honey in a saucepan.
When it starts simmering, remove from heat. You don’t want it to boil! You just want it to be hot enough to melt the chocolate. Then pour it over the chocolate and tahini, let it sit for a bit, then mix until thoroughly combined. It doesn’t get much easier than that!
Then all you have to do is pour it into the cooled crust, sprinkle it with sea salt and develop some mighty patience that lasts just until the filling has set enough to slice through and you can go ahead and enjoy a much deserved chocolate coma. The only kind of coma I wish upon anyone.
As always, 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
8
servings30
minutes1
hour20
minutesIngredients
- Crust
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
- Filling
10 oz bittersweet chocolate, chopped
2/3 cup tahini
1 cup heavy cream
1/4 cup honey
flaky sea salt, for sprinkling
Directions
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.
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