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No Bake Chocolate Tahini Tart
This no bake tart has a crunchy chocolate biscuit base with a silky smooth dark chocolate filling that is topped with whipped cream and tahini. A simple dessert but elegant and delicious.
Everyone needs a no bake tart recipe in their books for a dessert party. Or even just to make for a weekend. This recipe comes together in no time and uses very few ingredients. I love how this looks so elegant and fancy when actually it takes little to no time to make. The addition of tahini cuts through the sweetness of the chocolate and makes a well balanced tart. I love serving this when it has just set making for a very soft and silky chocolate center. Top it with whipped cream to help cut through the sweetness and richness of the tart. The biscuit base is literally 2 ingredients and you can make it in a food processor to make this process easier.
The trick to making a good no bake tart is allowing the tart to chill. We need to let the biscuit base firm up a little and then chill it again when you add the filling into the center. This is a must and you cannot skip this step, since we are not baking the tart we must allow it to firm up or else who you cut into the tart the filing will just ooze out.
What ingredients do you need to make the No Bake Chocolate Tahini Tart?
To make the base we need chocolate biscuits such as Oreos, Bourbon biscuits, chocolate chip cookies etc, we need melted butter and a pinch of salt. To make the filling, we need dark chocolate, whipping cream, coffee powder, cocoa powder, tahini, butter and a pinch of salt. I love to top the tart with whipped cream and more tahini but that is optional here.
What equipment do you need to make the No Bake Chocolate Tahini Tart?
We need a food process to make a fine powder out of the biscuit, you could use a zip lock bag and rolling pin to bash the biscuits until it is evenly broken up. To make the filling we need a sauce pot to heat the cream and a whisk to stir all the ingredients together in a large bow. We set the tart in an 8/9 inch tart tin. Ideally you want a springform tart tin as this will allow you to remove it from the tin once it has set.
What substitutes can you use to make this No Bake Chocolate Tahini Tart?
Chocolate biscuits –
I would recommend Oreos, Bourbon biscuits, chocolate chip cookies but any good chocolate chip biscuit/cookie world well here.
I have used salted butter but you can use unsalted, you could also use coconut butter, olive oil butter or any vegan butter spread here. But butters won’t work.
Whipping cream –
You can use coconut cream or any dairy free whipping cream to make this tart vegan and it works fine. But it must be whipping creamed not cooking cream. It’s this whipping cream that allows the filling to set in the fridge.
Dark chocolate –
I love using 70-80% dad chocolate here, you can go up to 90% dark chocolate as well. If you prefer milk chocolate I would recommend mixing a bit of dark and milk to get the sweetness correct.
Tahini is basically sesame seed paste, if you dot have access to it, you can grind up some toasted sesame seeds until it is a paste. You could leave it out but trust me it is a delicious addition
How to make the No Bake Chocolate Tahini Tart?
We start by adding the biscuits into a food processor and blend until fine sand texture. Add the melted butter and blend again until well combined. Tip this into your 9inch tart tin and press down.we want a nice edge of the biscuit as well, so use the back of a spoon to even that layer out. Place in the fridge to set while we get on with the filling.
Heat the whipping cream until bubbling, stir in the coffee and cocoa powder. Pour this over the chopped chocolate and let it sit for a few minutes. The heat from the cream will melt the chocolate. Slowly stir together, add the tahini, butter into the bowl and season with a pinch of salt. Pour into the tart tin cooled biscuit base and place in the fridge for 2 hours to set. Whip some cream to soft peaks and once the top of the tart is a little firm, remove from the fridge un-mold the tin and dollop the whipped cream on top. Drizzle with tahini and slice with a knife dipped into hot water. Serve.
How long can you store the No Bake Chocolate Tahini Tart?
Once you have sliced the tart you can store it in an air tight container for 2-3 days in the fridge without the whipping cream. I wouldn’t recommend storing this in the freezer as this will change the texture of the tart once it thawed.
Now that we have covered how to make this No Bake Chocolate Tahini Tart, let us get to it. Happy Eating Ninjas!
No Bake Chocolate Tahini Tart
- Food processor
- 8/9inch Tart tin (springform)
- Large mixing bowl
- 300 gm Chocolate biscuits
- 1/3 cup Butter melted
- Pinch of salt
- 240 ml Whipping cream
- 340 gm Dark chocolate chopped
- 45 gm Butter
- 30 ml Tahini
- 15 gm Cocoa powder
- 5 gm Instant coffee powder
- 100 ml Whipping cream
To make the crust:
- In a food processor add the chocolate biscuits and blend until fine sand texture. Add the melted butter and blend again until well combined.
- Tip this into your 9inch tart tin and press down.we want a nice edge of the biscuit as well, so use the back of a spoon to even that layer out. Place in the fridge to set while we get on with the filling.
To make the filling:
- In a sauce pot heat the whipping cream until bubbling, stir in the coffee and cocoa powder. Pour this over the chopped chocolate and let it sit for a few minutes.
- Slowly stir the mixture together, add the tahini, butter into the bowl and season with a pinch of salt. Pour into the tart tin cooled biscuit base and place in the fridge for 2 hours to set.
- Whip some cream to soft peaks and once the top of the tart is a little firm, remove from the fridge un-mold the tin and dollop the whipped cream on top.
- Drizzle with tahini and slice with a knife dipped into hot water. Serve.
- It is important to let the base set in the fridge/freezer for a few minutes before pouring the chocolate filling into it as the filling is warm and the biscuit crumb shouldn’t absorb it.
- Do not over mix the chocolate filling mixture as it might curdle, hence once the ingredients are smooth and combined, pour into the tin immediately.