Salt, chocolate and tahini – the perfect dessert filling!
Salted dark chocolate tahini tart
Ingredients
- Chocolate pastry
- 1 ⅓ cups flour
- ⅓ cup icing sugar
- 70 g good quality cocoa
- 110 g cold butter, coarsely chopped
- 3 egg yolks
- 2 tbsp chilled water
- Filling
- 2 eggs
- 3 egg yolks
- ⅓ cup caster sugar
- 260 g dark chocolate, coarsely chopped
- 185 g butter
- ½ cup tahini
- ½ tsp sea salt flakes
- halva, crumbled, to serve
Instructions
For the chocolate pastry
Place flour, icing sugar and cocoa in a food processor and blend until combined.
Add butter; process until the mixture resembles fine crumbs. Add egg yolks and chilled water; pulse until just combined.
Turn onto a lightly floured work surface; shape into a disc. Wrap in cling film and refrigerate for 1 hour.
Lightly oil a 24cm round, 3cm deep, loose-based tart tin. Roll pastry between two sheets of baking paper until large enough to line the tin.
Lift pastry into tin, pressing the dough into the base and side. (Leave the pastry overhanging the edge; it will be trimmed after baking.) Cover; refrigerate for 1 hour.
Preheat the oven to 180°C. Place tin on an oven tray. Line pastry with baking paper; fill with dried beans or rice.
Bake the pastry case for 10 minutes. Remove paper and beans; then bake for a further 10 minutes or until pastry is just cooked. Cool completely in the tin.
For the filling
Whisk whole eggs, egg yolks and sugar in a large bowl until pale and thick.
Place chocolate, butter, ¼ cup of the tahini and the salt flakes in a heatproof bowl over a pot of simmering water; stir occasionally until melted and combined. Remove bowl from heat; fold in the egg mixture.
Using a small serrated knife, carefully trim the edge of the pastry level with the tin. Pour filling into the tart shell.
Dollop the remaining tahini into the filling and gently swirl though using a skewer. Bake tart for 30 minutes or until just set. Cool.
Serve tart topped with crumbled halva and ice cream, if you like.
