Please meet this luxuriously decadent and sophisticated chocolate tahini tart with a pretzel crust that’s easy to make and divine to eat!
This tart is the chocolate dessert that my chocolate tahini dreams are made of. It’s like the mature older sister of my chocolate ganache tart.
Why this Recipe Works
- Going with a pretzel crust means there’s no dough to roll out and a nice salty crunch to balance the bitterness in the chocolate.
- Adding tahini to a classic chocolate ganache tart adds a sophisticated and unexpectedly fun twist to this classic dessert.
- That tahini swirl on top! Just wow!
Tahini, (also know as tahina), is a paste made of ground-up toasted sesame seeds. If you’ve never had it before, think of it as peanut butter, but instead of being made up of peanuts, it’s made up of sesame seeds (duh!). Howeva, if you’ve ever had hummus then you’ve def had tahini, since good hummus is pretty much half made out of tahini (the other half being garbanzo beans). I always say that the secret to really, really, really good hummus is the tahini. Not all tahini are created equal.
Traditionally, tahini tends to make its appearance most frequently savory-style but lately I’ve really enjoyed experimenting with tahini in all sorts of sweet-style ways. Swirling tahini into cakes and brownies, baking it into cookies, or mixing it into a glaze. Chocolate and tahini go together like…well just like chocolate and peanut butter I’d say.
Or perhaps a better analogy would be to stay that chocolate & tahini is the nutella of the sesame world. Does that make sense? Nutella is hazelnuts & chocolate. Tahini is sesame & chocolate. Ya dig? Ya drooling yet?
The inspiration for this tart started out as this Chocolate Bundt Cake with a Sweet Tahini Glaze I made for a dinner party the other night.
Every guests asked if I had a leftover glaze so they could smear more on their cake. They made it exceptionally clear that the glaze was the star of the show and wanted more of it. “Can you try mixing it into the batter before baking?” someone asked. “How can I increase the ratio of this tahini to chocolate in every bite?” asked another. Ok, that last question might have not been verbatim, as I’m not sure my dinner party guests speak like that after multiple glasses of wine, but ya get the idea.
The dinner party ended and I was left dreaming up a chocolate tahini combo where there was more tahini deliciousness in every bit.
This tahini chocolate tart was the answer of to those dreams. There’s tahini mixed into the chocolate ganache (chocolate ganache just means chocolate mixed with cream in case you think I’m getting all fancy here) and then a sweet tahini glaze swirled on top. If you’re in a rush you can skip the tahini swirl topping. It’s a lovely addition, especially aesthetically, (who doesn’t love a good swirl?) but not necessary if you’re between making the tart sans swirl and not making it at all.
I needed a crust to hold my chocolate tahini filled goodness. The vehicle to carry it all, if you will. All sorts of options will work but I’ve settled on this pretzel crust. It’s salty and sweet and crunchy and oh so easy to make (just place all ingredients in the bowl of a food processor!). If you have other crust ideas (graham cracker? chocolate pretzel?) I’d absolutely love to hear in the comments below! Let’s get our chocolate tahini tart crust exploration game on I say!
How to Make this Chocolate Tahini Tart