FRENCH, SWEET TREATS & DESSERTS

TAHINI CHOCOLATE TART

By Carmen | 31 March, 2023

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Do you have a cracking crowd-pleaser dessert that is your go to when hosting? This Tahini and Chocolate Tart has become it for me. We’ve taken the classic chocolate tart and taken it to the next level with a layer of tahini at the bottom. The tahini layer not only brings a delightful nuttiness to the tart but also offsets the richness of the smooth chocolate layer. The addition of sesame to the tart base takes it further and  adds a little extra taste and texture to the pastry that works nicely.  It’s a relatively straight forward recipe that you can make ahead when hosting and it never fails to delight.

  • Author: Carmen
Scale

Ingredients

THE SWEET SHORTCRUST PASTRY

250g Plain Flour

125g Caster Sugar

2 Tbsp Sesame Seeds (optional)

125g Unsalted Butter, in small cubes

1 Whole Egg and 1 Egg Yolk 

THE TAHINI FILLING

325g Tahini

110g Lyle’s Golden Syrup

THE CHOCOLATE FILLING

365g Dark Chocolate 70%

390ml Whipping Cream

25g Lyle’s Golden Syrup

85g Unsalted Butter

TO SERVE

Cocoa Powder
Sea salt flakes (optional)

METHOD

THE SWEET PASTRY CRUST

  1. In a stand mixer with the blade attachment add the flour, sugar and sesame seeds. Mix them up a little and add the cold butter. Blitz for a few seconds or until the mixture resembles the texture of sand. 
  2. Add the egg and egg yolk and combine until the egg is incorporated and the mixture starts to come together. It is perfectly fine if your mixture is a little crumbly, the key here is to work fairly fast and avoid overworking the pastry. Roughly create a flat round shape, wrap it in cling film, and place in the fridge for 30 minutes. 
  3. Preheat the oven to 180Cº.
  4. Generously butter the inside of a 23cm tart tin. Roll out the chilled pastry and place in the tin. If there are any cracks, just bind the pastry back together with your fingers. Cut out the excess pastry and press the sides so that the pastry by a few millimeters, as it will shrink back down when baking. Prick the base with a fork, cover with baking paper and fill to the brim with baking beans, or rice. Place in the freezer for 15 minutes, then take it out and bake it in the oven for 25 minutes. Take off the paper and beans and place back in the oven for 5 minutes. Once golden in colour, take out and set aside to cool. 
THE TAHINI FILLING
  1. In a bowl add the Lyle’s Golden Syrup to the tahini and whisk for about 3 minutes, using a hand or stand mixer, until it has thickened. 
  2. Sift the icing sugar into a medium-sized bowl and add in the raspberry juice. Mix well until fully combined. 
THE CHOCOLATE FILLING
  1. To make the chocolate filling, start by placing the chopped up chocolate in a large mixing bowl. In a saucepan, place the Lyle’s Golden Syrup and the cream, mix a little and heat up until hot, but being careful not to let it boil. 
  2. Once the cream mixture is hot, pour it over the chocolate and stir until the chocolate has fully melted. Next, add the cubed butter and continue to stir until fully melted. 

 ASSEMBLING THE TAHINI & CHOCOLATE TART

Now that all the elements are ready, it’s time to bring them all together!

  1. First off, spoon the tahini mixture onto the tart base. Then, gently pour your chocolate mix over to fill the tart. 
  2. Place the chocolate tart in the fridge to set for a minimum of 4 hours, and ideally overnight. 
  3. Before serving, dust lightly with cocoa powder and sprinkle a little sea salt flakes over.

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