Chocolat Tahini Tart
Decadent indulgent classic dessert with mid-east twist!
Ingredients
Pretzel Crust
1 1/2 cups sourdough pretzels
1/2 cup unsalted butter, melted
1/3 cup light brown sugar
Filling
1 bag of dark chocolate chips
2/3 cup tahini (Al Kanater is my go-to brand!)
1 tsp kosher salt
1 cup heavy cream
¼ cup unsalted butter, cut into small pieces
1/4 cup of date syrup (can be substituted with maple syrup, honey, or agave!)
1 teaspoon vanilla extract
Tahini Swirl
2-4 tablespoons tahini
OPTIONAL TOPPINGS
I topped this with sesame seeds and Maldon’s flaky sea salt
Instructions
Pre-heat oven to 350 F degrees. In the bowl of a food processor, add pretzels, and pulse until small crumbs begin to form. Add the brown sugar and melted butter and pulse some more, until all is mixed together.
Transfer mixture to a 9-inch tart pan, pressing into the bottom
Bake pretzel crust until set (10-15 min) and then let cool completely.
LET CRUST COOL COMPLETELY — TRUST ME! My patience here wears thin but you want the butter from the crust to be completely chilled otherwise it will make the chocolate mix in the next step runny.
Combine the chocolate chips and tahini in a medium bowl.
Heat the cream, vanilla and date syrup (or sweetener of your choice) in a small saucepan over medium heat. Once it starts to simmer, remove it from the heat and immediately pour it over the chocolate and tahini. Let it sit for a minute or two to melt the chocolate.
Using a spatula, mix until completely smooth. This is the most effort this recipe will call for, I promise! Aim for a thick, glossy, and well-mixed finish.
Immediately pour the filling into the cooled crust and smooth the top.
Take a spoonful of tahini (melted or water-like consistency) and drizzle all around and mix with toothpick for marble swirl effect.
OPTIONAL: Sprinkle with sesame seeds and flaky sea-salt.
Let sit for at least 1 hour in the fridge before slicing.