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Sliced chocolate tahini tart with glossy ganache filling, tahini drizzle, and sesame seeds on a wooden board

Silky Chocolate Tahini Tart with Sesame Crust

A dark chocolate ganache tart with tahini worked into both the filling and the crumb crust, chilled until it slices clean.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 3 hours 32 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Middle Eastern-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

Sesame crumb crust
  • 200 g Digestive biscuits or graham crackers, crushed
  • 60 g Unsalted butter, melted
  • 2 tbsp Tahini well-stirred
  • 1 pinch Fine salt
Chocolate tahini filling
  • 300 g Dark chocolate (60-70% cacao), chopped
  • 240 ml Heavy cream
  • 120 g Tahini well-stirred
  • 2 tbsp Honey or maple syrup
  • 1 tsp Vanilla extract
  • 1/2 tsp Flaky salt
Topping
  • 1 tbsp Tahini, for drizzle
  • 1 tsp Toasted sesame seeds
  • 1 pinch Flaky salt

Method
 

Make the crust
  1. Heat oven to 175 C / 350 F. Crush biscuits into fine crumbs using a food processor or a rolling pin over a sealed bag.
  2. Mix crumbs with melted butter, tahini, and a pinch of salt until it looks like wet sand and holds together when pressed.
  3. 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.
Make the ganache filling
  1. 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.
  2. Pour hot cream over chopped chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then whisk until smooth and glossy.
  3. Whisk in tahini, honey, vanilla, and salt until fully combined and the mixture looks shiny and thick.
Assemble and chill
  1. Pour filling into the cooled crust and spread evenly with a spatula.
  2. Chill uncovered for 30 minutes, then cover loosely and refrigerate at least 3 hours, or overnight, until firm to the touch in the center.
  3. 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.