This tart has a press-in cocoa crust and a four-ingredient chocolate-tahini ganache filling — no rolling pin, no tempering, no special skills required. The tahini cuts through the richness of 70% dark chocolate and keeps the filling from tasting one-note. It takes about 30 minutes of active work, then the fridge does the rest.
Why this recipe works
Two things make this tart reliable. First, the crust is mixed and pressed directly into the pan — the melted butter binds the flour, cocoa, and sugar into a dough that holds its shape after baking without any chilling or blind-bake weights. Second, the ganache is a true low-heat method: you bring the cream just to a simmer, pull it off the burner, and let the residual heat melt the chocolate slowly. Rushing this with high heat causes the fat in the chocolate to separate and the ganache to look greasy rather than glossy. The tahini goes in after the chocolate is already smooth, which keeps it from seizing the mixture — stir it in gently and the ganache stays silky.
Shopping notes
- Tahini: Stir the jar well before measuring — the oil separates and a scoop from an unstirred jar will be either pure paste or pure oil, neither of which blends evenly into the ganache. Any brand works; you do not need a specialty store.
- Dark chocolate: The recipe calls for 70% cocoa. Anything between 65% and 72% is fine. Chocolate chips can substitute in a pinch, but they contain stabilizers that make the ganache slightly less smooth — still edible, just not as glossy.
- Dutch-processed cocoa: Used in the crust. Natural (unsweetened) cocoa works as a swap and costs less; the crust will be slightly less dark in color but tastes nearly identical here since there is no leavening involved.
- Heavy cream: Half-and-half will not set the ganache firmly enough. Full-fat coconut cream (the thick kind from a can, not coconut milk) is a workable dairy-free swap — chill the can first and use only the solid portion.
Troubleshooting
- Crust cracks when slicing: The crust was likely overbaked or the butter was not fully incorporated before pressing. Next time, mix until no dry streaks remain and check the crust at 13 minutes — it should feel just firm, not hard.
- Ganache has a grainy or broken texture: The cream was too hot when the chocolate was added, or the mixture was stirred too aggressively. Fix a broken ganache by adding one tablespoon of warm cream and stirring slowly from the center outward until it comes back together.
- Filling does not set after 2 hours: The tahini you used may have been very oily, or the cream ratio was slightly off. Give it another hour in the fridge. If it is still too soft after 3 hours total, it will still slice cleanly if you serve it cold and cut with a warm knife.
- Tahini flavor is barely noticeable: Skip the garnish drizzle — not worth the extra dish — and instead increase the tahini in the filling to 6 tablespoons next time for a more pronounced sesame flavor without unbalancing the set.
- Crust shrinks away from the pan edges: The dough was pressed too thin up the sides. When pressing, aim for an even thickness of about 3mm on the sides and slightly thicker on the base, and press firmly into the corners of the pan.
Dark Chocolate Tahini Tart
Equipment
- 9-inch tart pan
- Mixing Bowls
- Whisk
- Saucepan
- Rubber spatula
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour preferably organic
- ½ cup unsweetened cocoa powder Dutch-processed
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 8 ounces dark chocolate 70% cocoa, chopped
- 1 cup heavy cream preferably organic
- ¼ cup tahini stirred well
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, cocoa powder, and salt. Add sugar and melted butter, and mix with a spatula until a dough forms. Press the dough evenly into a 9-inch tart pan. Use the back of a spoon to smooth it out. Bake for 15 minutes until firm. Allow to cool.
- Make the Filling: In a saucepan over low heat, bring the heavy cream to just under a boil, then remove from heat. Add chopped dark chocolate, letting it sit for a minute. Stir until completely smooth. Mix in tahini and vanilla extract until well combined. The ganache should be glossy and smooth.
- Assemble the Tart: Pour the chocolate-tahini filling into the cooled crust. Gently smooth the top with a spatula. Refrigerate for at least 2 hours, or until set.
- Serve: For a decorative touch, drizzle extra tahini over the top or garnish with a sprinkle of sea salt. Serve chilled, cutting the tart with a sharp knife wiped clean between slices.
Notes
- For a nut-free version, replace tahini with sunflower seed butter.
- For a richer flavor, let the tart come to room temperature before serving.
Nutrition
FAQ
Can I make this tart a day ahead?
Yes — this tart is actually better made the day before. The ganache firms up fully overnight and the flavors settle. Keep it covered in the fridge and let it sit at room temperature for 20 minutes before slicing.
What if I only have milk chocolate or semi-sweet chocolate?
Semi-sweet (around 55–60%) works but the filling will be noticeably sweeter and the tahini flavor less distinct. Milk chocolate is too sweet and too soft — the ganache may not set firmly enough to slice cleanly.
Do I need a tart pan with a removable bottom?
A removable-bottom pan makes unmolding much easier, but it is not strictly required. You can bake and serve directly from a standard 9-inch pie dish — just slice and scoop rather than lifting out whole slices.
My tahini tastes bitter on its own. Will the tart be bitter?
No — the bitterness mellows significantly once the tahini is blended into the warm ganache with the chocolate and vanilla. If your tahini is very bitter, make sure it is made from hulled sesame seeds; unhulled tahini is noticeably more bitter and is better suited to savory cooking.
What to bake next
- Dark Chocolate Orange Shortbread
- French Brown Butter Chocolate Tart
- Sesame Caramel Tart
- Pistachio Honey Baklava Cheesecake