Chocolate Tahini Tart Recipe

Time2h

Serves8

chocolate ganache, sesame seed brittle, blueberries, pomegranate red wine reduction, flakey sea salt

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Tart Crust
In a bowl, mix the flour, cocoa powder, powdered sugar, and salt. Cut in the butter until crumbly. Stir in the egg yolk and form a dough. Press into a 9-inch tart pan. Bake at 350°F (175°C) for 15-20 minutes. Let cool.
2
Make the Chocolate Ganache
Heat the heavy cream in a saucepan until just boiling. Remove from heat and add the chocolate chips, stirring until melted. Stir in tahini until smooth. Pour into the cooled tart crust. Refrigerate until set, about 2 hours.
3
Prepare the Sesame Seed Brittle
In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves and mixture turns amber. Remove from heat and stir in sesame seeds. Pour onto a parchment-lined baking sheet and let cool. Break into pieces.
4
Make the Pomegranate Red Wine Reduction
In a saucepan, combine pomegranate juice, red wine, and sugar. Simmer until reduced by half and syrupy, about 15 minutes. Let cool.
5
Assemble the Tart
Once the ganache is set, top with blueberries and sesame brittle. Drizzle with pomegranate reduction and sprinkle with flaky sea salt. Slice and serve.