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Chocolate Tahini Date Tart

Introducing one of my top signature desserts, a buttery cocoa shortbread crust layered with a silky date caramel filling and a decadent chocolate tahini ganache finished off with a tahini swirl in this chocolate tart! 

Ingredients

Scale

For the Crust:

  • 3/4 cup all purpose flour
  • 1/4 cup cocoa
  • 1/4 tsp salt
  • 6 tbsp salted butter, cold
  • 3 tbsp coconut sugar
  • 1 tbsp water, cold
  • 1 egg
  • 1 tsp vanilla extract 

For the Filling:

  • 12 dates, pitted and soaked in water
  • 1/4 cup full fat milk of choice (I used cashew milk)

For the Ganache:

  • 3/4 cup full fat milk of choice (I used cashew milk)
  • 2 tbsp coconut sugar
  • 810oz chocolate chips
  • 1/4 cup tahini + 3 tbsp for topping 

Instructions

Make tart crust:

  1. Preheat oven to 350F.
  2. Grease a 9” tart pan with a removable bottom (or a 9″ pie dish).
  3. In a small bowl mix together flour, cocoa powder and salt. Set to the side.
  4. In a medium bowl soften cold butter with a wooden spoon then add sugar and cream together.
  5. Whisk egg, vanilla and water together then add to butter sugar mixture and continue to whisk, blend well but do not let the butter melt. 
  6. Add flour mixture to the butter mixture and blend until no traces of wet or dry ingredients. Try not to work too much to avoid melting butter. 
  7. Form into a round shape, wrap with film and chill in the refrigerator for 10 minutes.
  8. Remove dough from refrigerator and place on a floured surface. 
  9. Flatten out and roll dough to fit a nine inch pastry pan or pie dish.
  10. Transfer pastry dough over pastry pan and press slightly with thumb along pan and rim to make sure the dough is in place. 
  11. Bake crust for 25 minutes. Remove from oven and let cool for 15 minutes.

 Make date filling:

  1. Make sure to soak dates in a bowl of water for about 30 minutes before you puree. This will soften them up making the dates so much easier to blend.
  2. Add dates and milk of choice to a blender or food processor and puree until smooth scraping down the sides as needed.  
  3. Transfer to a small bowl and set in the refrigerator until cooked tart shell is ready. 
  4. Spread date caramel filing into the cooked tart shell and smooth evenly. 
  5. Set in fridge while you prep the chocolate ganache. 

Make the ganache:

  1. Heat milk and sugar on medium low heat and bring to a simmer.
  2. Pour over chocolate chips and 1/4 cup tahini in a separate bowl, whisking until chocolate has melted and mixture is fully blended and slightly thickened. 
  3. Pour chocolate ganache over the date caramel filling and crust, spread evenly.
  4. Drizzle 3 tablespoons of tahini over the chocolate tart. (You can place the tahini in the microwave for about 5 to 10 seconds to make it easier to drizzle).
  5. Gently use the edge of a knife to pull the tahini in different directions to create swirls on top of the chocolate mixture. 
  6. Chill in refrigerator for at least 2 hours to set or preferably overnight. 

Notes

Store in refrigerator for up to 5 days covered.