This is a white chocolate tahini tart, made with swirls of dark chocolate and Maldon salt on top. Unlike most white chocolate desserts, it's not overly sweet. This white chocolate tahini tart is a play on unexpected flavors - tahini, chocolate, and salt are unexpected best friends!
Why white chocolate and tahini are so delicious together
why wouldn't white chocolate and tahini work together, i thought? tahini and chocolate desserts work because nut butter + chocolate are BFFs. those theo dark chocoloate peanut butter cups -- literally heaven. tahini and dark chocolate -- super good. white chocolate is sweeter, so would probably just need to lower the other added sweetener in the recipe, and find some other bitter elements to balance it all out. so i played around with this combo, and ultimately did find some dark chocolate in the house to melt and then drizzle on top to create that luscious marbling - and voila!
How to make white chocolate, dark chocolate, and tahini swirl tart!
- preheat oven to 350F
- combine flour, cocoa powder, sugar, and salt in a bowl; stir in melted butter and combine. Press into a 9" tart pan, evenly across the bottom and up the sides.
- bake for 15-20 minutes until firm. remove from oven and let cool completely.
- in a bowl off to the side, combine white chocolate chips, tahini, and salt. in a saucepan, heat the cream and honey - whisk to combine and only warm-up till it's simmering, not boiling. pour the cream/honey over the white chocolate/tahini/salt and combine. whisk to combine and make sure it's smooth and glossy.
- pour the filling into the cooled tart and smooth on top.
- microwave the dark chocolate chips with a splash of cream to help loosen them, until liquidy. using a teaspoon, drizzle dark chocolate over the white chocolate tart, and then artfully use a knife or chopstick to make the marble-y design.
- plop into the fridge and cool for at least an hour.
- hit it with flaky salt before serving!
Salty white chocolate tahini tart
Ingredients
Tart crust
- ¾ cup all purpose flour
- ¼ cup unsweated dutch process cocoa powder
- ¼ cup sugar
- ½ teaspoon kosher salt
- ½ cup melted butter
White chocolate-tahini filling
- 1 ¼ cup white chocolate chips 10 ounces
- ¼ cup dark chocolate chips 2 ounces
- ⅔ cup well-stired tahini
- 1 cup heavy cream
- ⅛ th cup of honey
- 1 teaspoon maldon salt for sprinking
Instructions
- preheat oven to 350F
- combine flour, cocoa powder, sugar and salt in a bowl; stir in melted butter and combine. press into a 9" tart pan, evenly across the bottom and up the sides.
- bake for 15-20 minutes until firm. remove from oven and let cool completely.
- in a bowl off to the side, combine white chocolate chips, tahini and salt. in a sauce pan, heat the cream and honey - whisk to combine and only warm up till it's simmering, not boiling. pour the cream/honey over the white chocolate/tahini/salt and combine. whisk to combine and make sure it's smooth and glossy.
- pour the filling into the cooled tart and smooth on top.
- microwave the dark chocolate chips with a splash of cream to help loosen them, until liquidy. using a teaspoon, drizzle dark chocolate over the white chocolate tart and then artifully use a knife or chop stick to make the marble-y design.
- plop into the fridge and cool for at least an hour.
- hit it with flaky salt before serving!