Chocolate Tahini Tart

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 1/3 cup cocoa powder
• ¼ cup sugar
• ¼ teaspoon salt
• ½ cup butter, melted

For the filling:

• ¼ cup butter, room temperature
• 1 ¼ cup tahini
• 1 teaspoon vanilla extract
• 1 ½ cups icing sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon salt

For the ganache:

• ½ cup 35% whipping cream
• 100g chocolate, dark, semi-sweet, or milk, finely chopped
• Toasted sesame seeds

Directions

1. Heat your oven to 375ºF and lightly grease a shallow pie dish or a 10-inch removable bottom tart pan with non-stick cooking spray. If using a tart pan, set it on a sheet pan.
2. In a large bowl, stir together the graham cracker crumbs, cocoa powder, sugar, and salt. Add in the melted butter and stir to combine. Press the mixture into the prepared pan and bake for 10 minutes or until set. Set aside to cool completely to room temperature.
3. Meanwhile, make the filling by beating the butter, tahini, and vanilla together in a large bowl. Beat in the icing sugar, cinnamon, and salt until smooth. Spread the tahini filling over the crust and set aside.
4. For the ganache, heat the cream in the microwave or over low heat. Once steamy, pour the cream over the chocolate and set aside for 5 minutes to allow the chocolate to melt. Whisk until smooth then pour over the tahini filling. Scatter the top with some toasted sesame seeds and place the tart in the fridge for at least 1 hour to chill.
5. Slice the chilled tart with a warm knife and serve.