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Finished tart with tahini swirl, side angle shot.
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5 from 3 votes

Chocolate Tahini Tart

Please meet this luxuriously decadent and sophisticated chocolate tahini tart with a pretzel crust that’s easy to make and divine to eat!
Prep Time10 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Californian, Middle Eastern
Author: Daniela Gerson


Pretzel Crust

  • 1 1/2 cups pretzels
  • 1/2 cup unsalted butter melted
  • 1/3 cup light brown sugar


  • 10 ounces dark chocolate pieces morsels, chips or squares all work
  • 2/3 cups tahini
  • 1 cup heavy cream
  • 1/4 cup sweetener of choice can be honey, maple syrup, date syrup, agave or sugar
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • pinch flaky sea salt

Tahini Swirl

  • 2 tablespoons tahini
  • 2 tablespoons cream
  • 1 tablespoon sweetener of choice can be honey, maple syrup, date syrup, agave or sugar


  • Pre-heat oven to 350 F degrees. In the bowl of a food processor, add pretzel, and pulse  small crumbs begin to form. Add brown sugar and melted butte and pulse some more, until all mixed together. Transfer mixture to a 9-inch tart pan, pressing into bottom and up sides.
  • Bake pretzel crust until set, 10-15 min and let cool completely.
  • Combine the chocolate, tahini, and kosher salt in a medium bowl.
  • Heat the cream, vanilla and 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 well blended and no bits of chocolate remain. Get that elbow grease in there! Use quite a bit of elbow grease here — really commit! After a minute or two, the mixture should look thick, glossy, and well mixed.
  • Immediately pour the filling into the cooled crust and smooth the top.
  • Whisk cream, tahini and sweetener of your choice and swirl with a spatula on top and sprinkle with flaky salt (or other desired toppings). Let sit for at least 1 hour before slicing.


  • Not all tahini is created equal. Use the best possible tahini you can get!
  • Not all chocolate is created equal either. Get the good stuff!
  • Really commit with that elbow grease to get that smooth, glossy, emulsified chocolate finish. For a big cheat, throw in all in the vitamix to do that work for ya.
Did you make this recipe? Please share and tag @ChefDanielaGerson! I'd love to see how you're making colorful waves in the kitchen!