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There’s something about the bitterness of tahini next to dark chocolate that makes a dessert feel less sweet and more interesting. This tart leans into that. The filling is basically a creamy no-bake filling, chocolate melted into hot cream, then whisked with tahini until it turns glossy and thick.
I first made this after a batch of hummus left me with half a jar of tahini and no plan for it. Turns out it belongs in dessert as much as it does in savory cooking.
The crust is a simple press-in job, crushed biscuits and butter with a spoonful of tahini mixed in so the sesame flavor carries through every layer. No rolling pin, no blind-baking with pie weights.
Give it real chill time. Cut it too early and the filling is still soft in the middle, more pudding than tart.
Why You’ll Love This Recipe
- No eggs or gelatin, the ganache sets from chocolate and cream alone
- Bitter tahini cuts the sweetness so it never feels heavy
- Crust presses into the pan in minutes, no rolling required
- Make-ahead dessert that actually improves after a night in the fridge
Ingredient Notes
- Tahini: Stir it well before measuring since the oil separates in the jar. A runny, well-mixed tahini blends smoother than one that’s thick and clumpy at the bottom.
- Dark chocolate: Use 60-70% cacao chopped from a bar, not chips, since chips have stabilizers that make the ganache set stiffer than you want.
- Heavy cream: Full-fat cream gives the ganache its snap when chilled. Lower-fat cream will set softer and may not hold a clean slice.
- Digestive biscuits or graham crackers: Either works for the crust. Graham crackers are slightly sweeter, digestives are a little more wheaty and less sugary.
- Honey or maple syrup: Just enough to round out the tahini’s bitterness. Maple gives a faint caramel note, honey is more neutral.
Silky Chocolate Tahini Tart with Sesame Crust
Ingredients
Method
- Heat oven to 175 C / 350 F. Crush biscuits into fine crumbs using a food processor or a rolling pin over a sealed bag.
- Mix crumbs with melted butter, tahini, and a pinch of salt until it looks like wet sand and holds together when pressed.
- Press mixture firmly into a 9-inch (23 cm) tart pan with a removable bottom, up the sides and across the base. Bake 10-12 minutes until lightly golden. Cool completely on a rack, about 20 minutes.
- Heat cream in a saucepan over medium heat until steaming with small bubbles forming at the edges. Don't let it come to a full boil.
- Pour hot cream over chopped chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then whisk until smooth and glossy.
- Whisk in tahini, honey, vanilla, and salt until fully combined and the mixture looks shiny and thick.
- Pour filling into the cooled crust and spread evenly with a spatula.
- Chill uncovered for 30 minutes, then cover loosely and refrigerate at least 3 hours, or overnight, until firm to the touch in the center.
- Before serving, drizzle with tahini and sprinkle with sesame seeds and flaky salt. Slice with a knife run under hot water and wiped dry between cuts.
Notes
- Chop chocolate from a bar rather than using chips for a smoother melt.
- Don't let the cream boil, just heat until steaming with small edge bubbles.
- Chill at least 3 hours, but overnight gives the cleanest slices.
- Stir the tahini jar well before measuring to avoid a grainy filling.
Tips for Success
- Warm the cream until steaming with small bubbles at the edge, not a rolling boil, or it can scorch and taste burnt.
- Let the hot cream sit on the chocolate 2 minutes before whisking so it melts evenly instead of seizing.
- Press the crust firmly with the back of a measuring cup so it doesn’t crumble when you slice the tart.
- Chill the tart uncovered for the first 30 minutes so condensation doesn’t drip onto the glossy surface.
- Slice with a knife run under hot water and wiped dry between cuts for clean, sharp edges.
Variations
- Swap half the tahini for peanut butter for a nuttier, less bitter filling that kids tend to like more.
- Add 1/2 tsp orange zest to the ganache for a chocolate-orange version that plays well with the sesame crust.
- Top with pomegranate seeds instead of sesame seeds for color and a tart, juicy bite against the rich filling.
Storage and Reheating
Chocolate tahini tart keeps well in the fridge, covered loosely, for up to 5 days. The filling firms up more each day, so a slice on day 3 will be as dense as old fashioned cocoa fudge, denser than one cut the first night.
This tart isn’t meant to be reheated since the ganache is served chilled or at cool room temperature. If it comes straight from the fridge and seems too firm, let a slice sit out for 10-15 minutes before serving.
To freeze, wrap the whole tart (without toppings) tightly in plastic then foil and freeze up to 2 months. Thaw overnight in the fridge, then add the tahini drizzle and sesame seeds just before serving.
Serving Suggestions
Chocolate tahini tart is rich enough that thin slices work better than generous wedges. A dollop of unsweetened whipped cream or a scoop of plain yogurt on the side cuts through the density and adds some acidity.
Fresh fruit helps too. Sliced strawberries, raspberries, or a few segments of orange bring brightness that the bitter tahini filling doesn’t have on its own.
Serve it slightly below room temperature rather than straight from the fridge. The filling softens just enough to taste creamier and the chocolate flavor comes through stronger.
FAQ
Why did my chocolate tahini tart filling turn grainy instead of smooth?
Grainy ganache usually means the chocolate seized from cream that was too hot or added too fast, similar to what can happen with a silky baked custard pie if it’s rushed. Pour the cream over chopped chocolate and let it sit 2 minutes undisturbed before whisking, and avoid boiling the cream, just heat it until steaming with small bubbles at the edge.
Can I use almond butter instead of tahini in this tart?
Yes, almond butter works as a swap, though the flavor turns sweeter and less bitter than sesame tahini. Use the same amount and make sure it’s well-stirred and runny, since a stiff nut butter won’t blend smoothly into the warm ganache.
How long does chocolate tahini tart keep in the fridge, and can I freeze it?
It keeps covered in the fridge for up to 5 days, with the filling firming up more each day. You can also freeze the whole tart without toppings for up to 2 months, wrapped tightly, then thaw overnight in the fridge before adding the sesame seeds and tahini drizzle.
What pairs well with the bitter edge of tahini in this tart?
Fresh fruit like raspberries, strawberries, or orange segments works well since the acidity balances the bitter tahini and rich chocolate. A spoonful of plain yogurt or unsweetened whipped cream on the side also cuts through the density without adding more sweetness.
Is chocolate tahini tart gluten free?
Not as written, since the crust uses digestive biscuits or graham crackers, both made with wheat flour. To make it gluten free, swap in a gluten-free biscuit or graham cracker alternative and check that your chocolate is certified gluten free too.
What’s the difference between this tart and a regular chocolate ganache tart?
The tahini is the main difference, it’s whisked straight into the ganache and pressed into the crust, giving the filling a bitter, sesame-forward edge instead of straight sweetness. A classic ganache tart relies only on chocolate and cream, so it tastes richer but flatter by comparison.
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