Whoa! Having this Chocolate Tahini Tart is like having a dessert at a fancy restaurant or café. Decadent rich chocolate mixed with the sesame of the tahini, salty, crunchy sweet crust. Yum! I love this. I love chocolate. I love tahini. And if you love those things, you will love this as well. The Chocolate Tahini Tart recipe takes some effort. Multiple steps and time go into this, but it is well worth it. I found this recipe on www.wavesinthekitchen.com by Chef Daniela Gerson and it is a keeper. The original recipe I found made one 9 inch tart, which is fine, however, I decided to make tiny tarts. I like the idea of small tarts for each person I am serving or a special dessert for two. <3 Either way, it is a crowd pleaser, with wow factor. As Julia Child would say Bon Appetit!
Ingredients
- 1 1/2 cup pretzels, crushed
- 1/2 cup unsalted butter, melted
- 1/3 cup brown sugar
- 10 oz dark chocolate
- 2/3 cup + 2 tbsp tahini
- 1 cup + 2 tbsp heavy cream
- 1/4 cup + 1 tbsp honey
- 1 tsp vanilla
- pinch of salt
Directions
- Preheat oven to 350F.
- Crush pretzels and mix with brown sugar and melted butter.
- Press into a 9 inch tart pan or, if you want to make tiny tarts, press into about 6 tiny tart pans.
- Bake 10-15 minutes or until set. Let cool completely.
- While crusts are cooling, add chocolate, pinch of salt and 2/3 cup tahini to a bowl.
- Heat cream, vanilla and 1/4 cup honey in a heavy bottomed sauce pan on medium heat. Once it starts to simmer remove from heat and pour over chocolate. Mix until chocolate is smooth.
- Pour chocolate into the crusts and smooth top. (I did this by pouring the chocolate into a piping bag or a ziploc and cut off the corner. This made it neater to pour, especially for the tiny tarts.)
- In a separate bowl, whisk 2 tbsp tahini, 2 tbsp cream and 1 tbsp honey together. Pour into piping bag and decorate the top of the tarts as desired.
- Let set in fridge for at least 1 hour before serving.
- Enjoy!
