Salted Dark Chocolate Tahini Tart with Sesame Crust

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A sophisticated twist on the classic chocolate tart — silky dark chocolate ganache swirled with nutty tahini, set in a crisp chocolate cookie crust and finished with flaky sea salt. Every bite is rich, smooth, and just a little unexpected.

Nutrition Facts

Per serving (estimated) — 480 kcal · Fat 32 g · Carbs 38 g · Protein 5 g · Sodium 220 mg

Ingredients

For the crust

• 1 1/2 cups chocolate wafer crumbs (about 8 oz cookies, finely crushed)
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 tbsp toasted sesame seeds

For the chocolate-tahini filling

• 10 oz dark chocolate (65–70% cacao), finely chopped
• 1 cup heavy cream
• 1/2 cup well-stirred tahini
• 2 tbsp unsalted butter, cut into small pieces
• 2 tbsp honey (or maple syrup)
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt

For the topping

• Flaky sea salt (such as Maldon), for finishing
• 1 tsp toasted sesame seeds
• 2 tbsp tahini, warmed slightly, for drizzling (optional)

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
2. In a medium bowl, stir together the chocolate wafer crumbs, melted butter, sugar, and toasted sesame seeds until the mixture resembles damp sand and clumps when pressed between your fingers.
3. Transfer the crumb mixture to the tart pan and press firmly and evenly into the bottom and up the sides. Use the flat bottom of a measuring cup to compact it tightly — a well-packed crust prevents the filling from leaking through.
4. Bake the crust for 9–10 minutes, until it looks set and smells toasty. Remove and cool completely on a wire rack, about 20 minutes.
5. Meanwhile, make the filling: place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles around the edges). Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes.
6. Whisk slowly from the center outward until the ganache is completely smooth and glossy. Add the tahini, butter, honey, vanilla, and fine sea salt. Whisk again until silky and fully combined — the filling should be thick but pourable.
7. Pour the chocolate-tahini filling into the cooled crust and smooth the top with an offset spatula. Gently tap the pan on the counter a few times to release any air bubbles.
8. Sprinkle the surface generously with flaky sea salt and a light shower of toasted sesame seeds. Refrigerate the tart for at least 2 hours, or until the filling is firm and set.
9. To serve, run a thin sharp knife around the edge and release the pan sides. Slice with a warm, dry knife (wipe clean between cuts) and serve slightly cool or at room temperature. Drizzle each slice with a little warmed tahini, if using.

Cook’s Notes

• Use a high-quality bar of dark chocolate (60–70% cacao) for the silkiest ganache. Chocolate chips contain stabilizers and won’t melt as smoothly.
• If your tahini has separated in the jar, stir it very thoroughly before measuring — you want a smooth, pourable consistency for the filling.
• For a gluten-free version, swap the chocolate wafers for gluten-free chocolate cookies or chocolate graham crackers.
• Store leftovers covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 10 minutes before serving for the creamiest texture.
• Take it over the top: serve each slice with a dollop of whipped mascarpone or a small scoop of vanilla bean ice cream.