Chocolate-tahini-tart

Chocolate, caramel and tahini tart

Tahini, made from sesame seeds, adds a hint of nuttiness to this rich and creamy dessert

By , 28 October 2019

(19 votes)

Chocolate, caramel and tahini tart
  • Cook: 35 Mins
    plus chilling

  • Serves: 16

Nutritional Info
Each 62g serving contains
  • Energy

    1030KJ

    246KCAL

    12%
  • Fat

    17.4g

    high

    25%
  • Saturates

    9.9g

    high

    50%
  • Sugars

    13.6g

    med

    15%
  • Salt

    0.11g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1661kJ/397kcal.
Ingredients
  • 280g pack Free From Ready Rolled Puff Pastry, at room temperature
  • 200g dark chocolate, chopped
  • 300ml whipping cream
  • 2tbsp icing sugar
  • 35ml whole milk
  • 50g light brown sugar
  • 20g unsalted butter
  • 1tbsp tahini
  • 150ml Asda 50% Less Fat Crème Fraîche
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Unroll the pastry and use to line a 20cm round loose-bottomed tart tin; trim off any excess. Prick the base with a fork, then chill in the fridge for 15 mins.

  • Top with baking paper and fill with baking beans or uncooked rice.

  • Bake for 20 mins, remove the beans and paper, then bake for 5 mins or until golden brown and cooked through. Allow to cool fully.

  • Melt 175g of the chocolate in a bowl over a pan of boiling water. When smooth, take the bowl off the pan and allow to cool for 5 mins.

  • Whip the cream with the icing sugar until just holding its shape. Stir 1tbsp into the chocolate to loosen, then fold in the rest to combine.

  • Spoon into the pastry case and smooth the top. Chill for 1 hr or until set.

  • Meanwhile, put the milk, brown sugar and butter in a pan. Gently heat, stirring constantly, until the sugar has dissolved – don’t bring to the boil. Remove from the heat and whisk in the tahini.

  • When the tart is chilled, spoon the crème fraîche on the tart and pour over half of the caramel tahini sauce. Swirl with a spoon and sprinkle with the remaining chocolate. Serve with the remaining sauce on the side.