Chocolate Tart with Tahini Recipe

Categories:

pies & tarts
dessert
coffee break
easter sunday
birthday

This chocolate tart with an added layer of tahini is a straightforward recipe to make, and one that is sure to enchant your friends and family. This heavenly combination of rich, velvety chocolate and nutty tahini is sure to delight your senses and leave you wanting more. With its silky smooth texture and irresistible flavor, this chocolate tart is the perfect way to satisfy your sweet tooth and impress your guests. So go ahead, treat yourself and your loved ones to a slice of pure indulgence with this homemade chocolate and tahini tart, and be prepared to get asked for seconds!

Total Time
1h 25 min
Cook Time
20-25 min
Check out the Baker

This recipe was created by Our Modern Kitchen. You can find more of their delicious twists on classic recipes via their website linked below. 

Take a look
Ingredients
Servings
6-8
The 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)

 

Instructions
The Pastry
  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 overhangs by a few millimeters, as it will shrink back down when baking. Prick the base with a fork, cover it 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 it out and set it 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.

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 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.
Chef's Tip
  • To make sure your sweet pastry crust keeps its shape you can place it in the freezer just before baking. 
  • For a super clean cut when serving the tart, heat up your knife with hot water and dry it before cutting in.