Chocolate Tahini Tart

Instructions

1. Step 1

   Preheat the oven to 175°C.

2. Step 2

   Process the cookies into fine crumbs. Add 4 ¾ tbsp (70 gr) melted butter and ⅛ tsp (1 gr) salt, then pulse until evenly moistened.

   Ingredients used: 70.0 gr Butter, 240.0 gr Chocolate Sandwich Cookies, 1.0 gr Salt

   Cookware: food processor

3. Step 3

   Press the crumb mixture firmly and evenly across the base and sides of the tart pan.

   Cookware: Silicone spatula, tart pan

4. Step 4

   Bake the crust until set and fragrant.

   Timer: 10 min (fixed)

   Cookware: tart pan

5. Step 5

   Let the crust cool completely before filling.

   Timer: 20 min (fixed)

   Cookware: tart pan

6. Step 6

   Finely chop the dark chocolate and place it in the heatproof mixing bowl.

   Ingredients used: 250.0 gr Dark Chocolate

   Cookware: Chef Knife, cutting board, mixing bowl

7. Step 7

   Heat the cream in the saucepan over medium heat until steaming and just beginning to bubble around the edge, then remove it from the heat.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 ml Heavy Cream

   Cookware: saucepan

8. Step 8

   Pour the hot cream over the chocolate. Leave undisturbed for 2 minutes, then whisk from the center outward until smooth.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, whisk

9. Step 9

   Whisk the tahini, vanilla, 2 tbsp (30 gr) butter, and ⅜ tsp (2 gr) salt into the ganache until glossy and uniform.

   Ingredients used: 30.0 gr Butter, 2.0 gr Salt, 180.0 gr Tahini, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

10. Step 10

    Pour the filling into the cooled crust and smooth the surface.

    Cookware: mixing bowl, Silicone spatula, tart pan

11. Step 11

    Refrigerate the tart until the filling is firm enough to slice.

    Timer: 180 min (fixed)

    Cookware: tart pan

12. Step 12

    Scatter the toasted sesame seeds over the tart. Remove it from the pan and slice for serving.

    Ingredients used: 10.0 gr Sesame Seed

    Cookware: Chef Knife, tart pan