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.
Equipment
- Food processor
- 8/9inch Tart tin (springform)
- Large mixing bowl
- Whisk
- Spatula
Ingredients
Crust
- 300 gm Chocolate biscuits
- 1/3 cup Butter melted
- Pinch of salt
Filling
- 240 ml Whipping cream
- 340 gm Dark chocolate chopped
- 45 gm Butter
- 30 ml Tahini
- 15 gm Cocoa powder
- 5 gm Instant coffee powder
Garnish
- 100 ml Whipping cream
Instructions
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.
Assemble:
- 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.
Notes
- 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.