Chocolate Tahini Tart is loaded with rich flavor from the chocolate tart shell to the smooth and decadent chocolate tahini ganache and the perfect tahini swirl to finish it off. 
Tahini has found a new home and it is not in your classic hummus recipe. The ever so popular middle eastern ingredient is becoming a hot item in the dessert category and for good reason. The nutty, creamy and rich flavor that tahini brings is the perfect addition to your favorite dessert and especially chocolate.
Tahini, the arabic name for ground sesame seeds, is a paste made from hulled sesame seeds and is a staple in the mediterranean diet. Tahini has an oily surface with a thick spreadable paste similar to peanut butter. This very popular ingredient that is so versatile and compliments savory dishes, salad dressings, used as a nut butter or a perfect ingredient in sweets. 
Chocolate Tahini Tart
Ingredients
- Chocolate Sable Dough (Tart Shell)
- 1 Cup Unsalted Butter
- 3/4 Cup Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 tsp Orange Zest
- 2 Cups All Purpose Flour
- 1/2 Cup Cocoa Powder
- Chocolate Tahini Ganache
- 1 Cup Heavy Whipping Cream
- 1 1/2 Cup Semisweet Chocolate
- 1/4 Cup Tahini
- Tahini Swirl
- 1/2 Cup Tahini
- 2 Tbsp Powdered Sugar
Instructions
- Chocolate Sable Tart Shell
- Preheat oven to 350 degrees
- In a medium bowl, combine the cocoa powder, all purpose flour, orange zest and salt; set aside
- In a mixing bowl with paddle attachment, combine the butter, powdered sugar and vanilla extract; beat until the butter is smooth and there are no lumps
- Slowly add in the flour mixture, scrape down the sides in between and mix until dough comes together
- Turn the dough out onto a lightly floured surface and form into a ball and flatten into a disc; wrap dough in plastic wrap and refrigerate for at least one hour
- Remove the dough from the refrigerator and allow the dough to sit out until it is soft enough to be rolled out
- Roll the dough out into a 12 inch circle and place in a 9 inch tart mold; press the dough into the mold and using a sharp knife trim away the access edges around the top (you will have extra dough)
- Cover the shell with plastic wrap and freeze fro 20-30 minutes to reduce the amount the dough shrinks in the mold
- Press a piece of parchment paper into the shell and evenly fill the shell with beans, rice or pie weights
- Bake the tart shell for 20 minutes and then remove the pie weights and the parchment paper from the shell and return to the oven for another 5-8 minutes or until the dough appears dry
- Remove the dough from the oven and allow it to cool completely before filling the tart shell
- Chocolate Tahini Ganache
- In a small saucepan over medium heat warm the heavy cream until simmering
- Remove the saucepan from the heat and add in the chocolate and tahini
- Slowly whisk the ganache until smooth
- Fill the baked Chocolate Tart Shell with ganache
- Tahini Swirl
- Whisk together the tahini and powdered sugar until smooth
- add drops of the Tahini onto the ganache filling (while the ganache is still warm) and using a tooth pick, drag the toothpick through the dots to create a heart shape
- Sprinkle the edges of the Chocolate Tahini Tart with toasted Sesame seeds for garnish
- Refrigerate the Chocolate Tahini Tart until the chocolate ganache is set
- Cut into slices and serve!
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