Chocolate tahini tart
Almond crust, silky chocolate and tahini ganache, raspberries and flaky salt. Makes 8.
- Hands-on
- 30 min
- Total time
224 min, show breakdown
- Prep 200 min
- Cook 14 min
- Clean up 10 min
- Pans
- 2
- Ingredients
- 10
- Cost/serving
- $1.92
Per serving
- Calories
- 406
- Protein
- 8.9 g
- Fiber
- 6.3 g
- Net carbs
- 13 g
- Fat
- 35 g
High in (% Daily Value per serving): Vitamin E 35%, Magnesium 34%, Iron 26%, Riboflavin (B2) 23%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, soy-free.
Ingredients for 8
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 15 squares dark chocolate, 85% cacao (150 g)
1½ cups almond flour, blanched (168 g)
Same amount as: 360 mL.
3 tbsp coconut oil (41 g)
Same amount as: 45 mL.
3 tbsp maple syrup (60 g)
Same amount as: 45 mL.
¾ cup full-fat coconut milk, canned (180 g)
Same amount as: 180 mL, about ½ can.
4 tbsp tahini (60 g)
Same amount as: 60 mL.
1 tsp vanilla extract (4.2 g)
Same amount as: 5 mL.
1 tbsp sesame seeds (9 g)
Same amount as: 15 mL.
1 cup raspberries, fresh or frozen (123 g)
Same amount as: 240 mL.
- 3 pinches salt (1.2 g)
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- maple syrup
- allulose: No sugar and almost no calories. Adjust to taste; dissolve it in a splash of water for liquids.
Optional
Adds about 0 kcal per serving.
Quantities are for 8 servings. Fits a 20 x 20 cm (8 x 8 in) dish or a 20 cm (8 in) round tart pan. Prep includes 3 hours of chilling. Keeps 5 days in the fridge; add the raspberries on the day you serve.
Nutrition Facts
8 servings per recipe
Serving size 1 plate (100 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 406 | ||
| Total fat | 35 g | 45% | |
| Saturated fat | 15 g | 76% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 69 mg | 3% | |
| Total carbohydrate | 19 g | 7% | |
| Dietary fiber | 6.3 g | 23% | |
| Total sugars | 8.3 g | ||
| Net carbs† | 13 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 403 mg | 9% | |
| Vitamin A | 0.91 mcg | 0% | |
| Vitamin C | 4.3 mg | 5% | |
| Vitamin E | 5.3 mg | 35% | |
| Vitamin K | 2.6 mcg | 2% | |
| Thiamin (B1) | 0.14 mg | 12% | |
| Riboflavin (B2) | 0.3 mg | 23% | |
| Niacin (B3) | 1.6 mg | 10% | |
| Vitamin B6 | 0.07 mg | 4% | |
| Folate | 23 mcg | 6% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 142 mg | 34% | |
| Zinc | 2 mg | 18% | |
| Selenium | 6.6 mcg | 12% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 175 °C / 350 °F. Line the dish with parchment, leaving some hanging over two sides to lift the tart out.
Melt the coconut oil. Mix it with the almond flour, 2 tbsp maple syrup and 1 pinch of salt until it clumps like wet sand. Press it firmly and evenly into the dish with the bottom of a glass.
Done looks like: Even layer, no loose crumbs, edges as thick as the middle. Bake 12–14 minutes. Cool completely, at least 20 minutes.
Done looks like: Golden at the edges, pale in the middle, firm when touched. Chop the chocolate finely and put it in a heatproof bowl. Toast the sesame seeds in the dry pot on medium 2–3 minutes and tip them out. Warm the coconut milk in the same pot until steaming, not boiling.
Done looks like: Wisps of steam and tiny bubbles at the edge only. Pour the coconut milk over the chocolate. Wait 2 minutes without stirring. Then stir slowly from the center outward until smooth. Stir in 3 tbsp tahini, the rest of the maple syrup, the vanilla and 1 pinch of salt.
Done looks like: Thick, glossy and smooth, like pudding. No streaks. Pour the ganache onto the cooled crust and level it. Loosen the last 1 tbsp tahini with a few drops of warm water, drizzle it in lines across the top, and drag a skewer through the lines to make a pattern.
Done looks like: Clean, contrasting swirls that stay on the surface. Chill at least 3 hours, until firm.
Done looks like: Set all the way through; a finger leaves a print but nothing sticks. Lift the tart out and cut with a knife dipped in hot water and wiped between cuts. Top with raspberries, the toasted sesame and the last pinch of salt, crumbled between your fingers.
Equipment
Baking dish, about 20 × 20 cm (8 × 8 in) $10–25
What to look for
- Glass or ceramic, oven-safe
- Fits your oven with room around it
Skip: Non-stick coated metal dishes; glass lasts longer.
Medium pot with lid, about 2 L (2 qt) $15–35
What to look for
- Lid that fits snugly
- Thick base so it does not scorch
Skip: Glass lids that fog up are fine; copper is not needed.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Grainy or oily ganache | Coconut milk too hot, or stirred too fast before the chocolate melted. | Add 1 tbsp cold coconut milk and stir slowly from the center until it comes back together. |
| Crust crumbles when cut | Not pressed firmly enough, or filled while still warm. | Press hard with a glass and let the crust cool fully before filling. |
| Tahini swirl sinks | Tahini too thin or ganache too warm. | Let the ganache cool 5 minutes first and only loosen the tahini a little. |
| Tastes bitter | 85% chocolate needs salt and sweetness to round it out. | Don't skip the salt on top, and serve with the raspberries. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.