People have been using tahini to make sweets in the Middle East for a very long time now (google halvah) and in the states it’s most commonly known as a main ingredient in hummus, but tahini has only recently hit the US food scene as a popular ingredient in making sweets. I’ve seen everything from tahini chocolate chip cookies to tahini brownies (my favorites are over at Olives+Thyme). Recently I had my own inspiration on the chocolate/tahini combo.
I have this certain chocolate ganache tart that I have been making as a tradition on Valentine’s Day for my family for a few years now and I just knew that deep dark chocolate would pair perfectly with the nutty complexity of tahini!
As for the ganache, well it pretty much speaks for itself. Shiny, silky, richest of rich. Once I bit into this thing the only words I could utter were “oh my ganache!”
Ok, not really, but I for sure had some kind of dramatic reaction out of pure delight for the flavor of this tart!
Right, so if you’ve never made ganache (see my ganache/truffle post here) and never tasted tahini, this is pretty much the best dessert ever for killing those two birds with one stone. Once you do it the first time I PROMISE the next times will not be scary and you’ll be making this over and over for special occasions, neighbors, friends, or to have with your favorite glass of wine while binge watching something on Netflix. Whatever it is just make sure you have someone to share it with…or an unwitting neighbor whose porch you can leave it on because it. Is. Decadent. And you will not want to leave one bite behind!
As always, please leave me a comment if you tried this and message me with any questions! Love to you!
Chocolate Ganache and Tahini Swirled Tart
- 6 Tbsp butter, melted
- 1 1/2 packages of kinnikinick kinnitoos (or about 25 gluten free chocolate sandwich cookies)
- 1/4 C. Tahini (well stirred) + 1 Tbsp sugar
- 12 oz Chocolate Chips (2 cups)
- 1 Cup Heavy Cream
- 3 Tbsp Tahini (well stirred) + 1 Tbsp Sugar
- Flaky Sea Salt for finishing
Measure out your chocolate chips or chopped chocolate into a heatproof bowl. I use my kitchen scale for this, but if you do not own one, 12 oz is roughly two cups.
In a small saucepan, heat the heavy cream, stirring frequently until little bubbles start to form on the edges and the cream is hot to the touch (although I’m not heartily recommending this, I just carefully poke my finger in to see if it is hot).
Once the cream is hot pour it over the chocolate chips and let it sit for five minutes untouched. *note: do not labor over how hot the cream is. If it’s steaming and hot to the touch, it’s good.
After 5 minutes, whisk or stir the cream and chips together. Give some time for the chips to melt compltely while stirring, but if you find your ganache thickening but the chips just won’t melt completely no matter how much you stir, pop the mixture into the microwave for just 10 seconds and then stir for 20 seconds or so. After the chips are all melted your ganache should be shiny and silky smooth. Place to the side.