Chocolate Tahini Tart
There’s something so magical about this combo: silky chocolate filling, nutty tahini, and a chocolate cookie crust.
The Breakdown
Crust: The base of this tart is made of chocolate cookie crumbs and melted butter. We used chocolate Teddy Grahams but any crisp, chocolate flavored cookie will work like chocolate wafers or chocolate digestive biscuits.
Filling: For the filling, we highly recommend using a good quality baking chocolate bar rather than chocolate chips. Chocolate chips are made to hold their shape, which means they don’t melt as smoothly. Brands like Ghirardelli or Baker’s are great options and are found in the baking aisle.
Finishing Touches: To serve, drizzle some extra tahini around the edges and finish with a sprinkle of sesame seeds.
Watch how we made it:
Chocolate Tahini Tart
There's something so magical about this combo: silky chocolate filling, nutty tahini, and a chocolate cookie crust.
Ingredients
Crust
- 1 1/2 cups chocolate cookie crumbs
- 6 tbsp unsalted butter melted
Filling
- 1 1/2 cups semi-sweet or dark chocolate chopped
- 1 cup heavy cream
- 1/3 cup tahini
- 2 tbsp unsalted butter softened and cubed
- 1/8 tsp salt
Instructions
- To make the crust: Preheat the oven to 350℉. In a bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a 9 inch tart pan and bake for 10 minutes.
- In a bowl, add the chocolate, tahini, and salt. Set aside.
- In a saucepan over medium heat, bring the heavy cream to a simmer. Once it starts to simmer, remove from the heat and pour over the chocolate and tahini. Cover and let sit for 5 minutes to allow the chocolate to melt, then whisk until smooth. Fold in the butter.
- Spread the filling over the crust and refrigerate until set, about 2 hours. Optional: To serve, drizzle tahini around the edges and sprinkle with sesame seeds.
Tried this recipe?Let us know how it was!
