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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.
Prep Time 10 mins
Chill Time 2 hrs
Course Dessert, tea time, Starter, High Tea, Tart
Cuisine French, American
Servings 8 Slices


  • Food processor
  • 8/9inch Tart tin (springform)
  • Large mixing bowl
  • Whisk
  • Spatula



  • 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.