Servings: Five, 4 inch mini tarts or one, 9 inch tart
This tart is rich, decadent, chocolatey and has a hint of tahini flavor and saltiness. The texture is similar to a custard, but slightly more dense and silky. You can make this with any type of crust, but I chose graham cracker since flour is not so accessible right now. Eat this as is, or with whipped cream, ice cream or crème fraîche!
1.5 cups / finely crushed graham crackers
5 tbsp / unsalted butter, melted
1/3 cup / sugar
Pinch of salt
8 oz / heavy cream
8 oz / dark chocolate, finely chopped (I used bittersweet, but semisweet works too)
1/4 cup / milk
1/4 cup / tahini
Flakey salt for garnish
3 tbsp / tahini
1 tbsp / powdered sugar
For the graham cracker crust:
- Preheat oven to 350° F. In a food processor, grind about 10 full sheets of graham crackers until it turns into fine crumbs.
- Transfer to a separate bowl, then add melted butter, sugar and salt. Mix to combine until it resembles wet sand and sticks together when you press it against the bowl.
- Dump mix into tart pan (if using 4 inch mini tart pans, each hold a heaping 1/3 cup of crumbs). Press into pan and up the sides with a measuring cup.
- Place on a baking sheet and bake for 10 minutes. Set aside and let cool. Bring oven temp down to 300° F.
For the filling and swirl:
- Combine ingredients for the swirl in small bowl and set aside.
- Heat heavy cream in a saucepan over medium low heat, until the cream begins to bubble. Meanwhile, place chocolate in a heat-proof bowl.
- Pour hot cream over the chocolate and let sit for about 3 minutes. This allows Chocolate to melt. Then, whisk to combine until mixture becomes glossy and chocolate is fully melted. Add tahini, egg, and milk and whisk to combine. The texture should look like this:
4. Pour mixture into the crust. Then, using a spoon, take tahini swirl mix and drop the mixture sporadically on top of the chocolate. Take a toothpick and make swirls with the tahini and chocolate to your liking.
5. Place in the oven and bake for 15-18 minutes, or until filling is set and there is a slight jiggle in the middle when shaken.
6. Let cool completely until room temp, then loosely cover with plastic wrap and let chill in the fridge for at least 30 minutes to set the crust (if using a normal tart shell, you don’t need to do this). I like to eat these tarts cold because that really cuts down on the intense richness.
7. Top with flakey salt before serving!