Chocolate Coconut Tahini Tart

Ingredients

Crust

• 140 g unsalted butter, softened
• 66.7 g granulated sugar
• 0.5 tsp fine sea salt
• 1 large egg yolk
• 1 tsp vanilla extract
• 188 g all‑purpose flour

Chocolate Tahini Filling

• 228 g 72% dark chocolate, roughly chopped
• 130 g tahini
• 58 g maple syrup
• 222 g full‑fat canned coconut milk, well shaken
• 0.25 tsp fine sea salt
• 2 tsp cacao powder

Instructions

1. Cream butter, sugar, and salt in a stand mixer on medium speed until smooth, about 2–3 minutes.
2. Add the egg yolk and vanilla extract; mix until fully incorporated.
3. Add flour and mix on low just until the dough comes together, about 1 minute; avoid overmixing.
4. Shape the dough into a flat disk and press evenly into a 10–11‑inch tart pan, forming a ¼‑inch crust.
5. Trim edges, patch thin spots, then cover and freeze for 30 minutes while preheating the oven.
6. Preheat oven to 350°F (175°C) and bake the tart shell for 25–28 minutes, until golden brown.
7. Cool the crust completely before filling.
8. Heat coconut milk, maple syrup, and salt in a saucepan over medium until just below a simmer.
9. Place chopped chocolate, tahini, and cacao powder in a heat‑proof bowl; pour the hot coconut mixture over them.
10. Let stand 1 minute, then stir until the filling is smooth and glossy.
11. Pour the warm filling into the cooled tart shell and refrigerate until set, at least 2 hours.
12. Remove the tart from the pan, slice with a warm knife, and serve chilled or at room temperature.

Notes

Chill the tart for at least two hours for clean slices; a warm knife makes cutting through the glossy filling effortless.