Tarta Tahini Recipe

Make the dough

In a bowl combine flour, ground almonds, confectioners' sugar and 1/4 tsp fine sea salt. Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

In a small bowl whisk the egg yolk with 2 tablespoons ice water. Add to the flour-butter mixture and gently mix until the dough just comes together. If too dry, add up to 1 additional teaspoon ice water. Do not overwork.

Form the dough into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours) to relax the gluten and firm the butter.

Blind bake

Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to about 12 inches (30 cm) diameter and transfer to a 9-inch (23 cm) tart pan with removable bottom. Press dough into edges, trim excess and chill in freezer 10 minutes to reduce shrinkage.

Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until edges are golden. Let cool slightly while preparing filling. Reduce oven to 325°F (160°C).

In a medium bowl, beat the softened cream cheese until smooth and lump-free using a hand mixer or whisk.

Add the tahini, Greek yogurt, honey, and granulated sugar to the cream cheese. Mix on low-medium speed until combined and smooth. The tahini will loosen the mixture; scrape the bowl as needed.

Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract, fresh lemon juice and 1/4 tsp fine sea salt. Mix until filling is silky and homogenous but do not overbeat (avoid incorporating too much air).

Taste and adjust: if you prefer brighter flavor, add another 1/2 teaspoon lemon juice or 1–2 tablespoons honey for more sweetness.

Assemble and bake

Pour the tahini filling into the warm pre-baked crust, smoothing the top with a spatula. Bake at 325°F (160°C) for 25–30 minutes, until the edges are set and the center still has a slight jiggle (it will firm as it cools). Avoid overbaking to keep a creamy texture.

Cool the tart on a rack for 30 minutes, then refrigerate at least 2 hours (preferably 4 hours or overnight) to fully set and develop flavor.

Before serving, remove tart from pan and place on serving plate. Drizzle honey over the top, sprinkle toasted sesame seeds or chopped toasted pistachios, and finish with a light pinch of flaky sea salt to enhance the tahini's savory notes.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store leftovers covered in the refrigerator up to 4 days.