For a delicious twist on an old favorite, try this Chocolate Tahini Tart. Made with a chocolate honey crust and filled with a tahini chocolate ganache, this decedent tart is the perfect crowning touch to your autumn celebration. Top your tart with fresh pomegranate seeds for a rich splash of color. A lovely dessert any true chocolate lover will enjoy, this Chocolate Tahini Tart is sure to become a family favorite.
Preheat oven to 350˚F. Prepare 14 in. x 4.5 in. tart pan with vegetable pan spray.
In medium bowl, combine crushed wafer cookies, honey, melted butter and salt. Mix well and pat into bottom and up sides of prepared tart pan. Bake 8-10 minutes or until crust is firm. Let cool completely on cooling grid.
In medium microwave-safe container, combine chocolate and tahini. Heat in microwave at 30 second intervals on HIGH, stirring in between each, until fully melted. Whisk in heavy cream, honey, vanilla and salt until smooth. Pour into cooled crust. Refrigerate 20 minutes before topping with pomegranate seeds and sesame seeds.
Refrigerate at least 2 hours longer before serving. Serve chilled.