Name: Chocolate Tahini Tart
Yield: About 6 to 8 servings
Ingredients: 1-3/4 Crushed chocolate wafer cookies; honey; 3 tablespoons butter, melted; 6 oz. bittersweet chocolate, roughly chopped; 1/2 cup tahini Sauce; 1/2 cup heavy whipping cream; 1 teaspoon Imitation Clear Vanilla Extract, 8 oz.; 1/8 teaspoon salt; 1/4 cup pomegranate seeds; sesame seeds; Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch

Ingredients

1-3/4 Crushed chocolate wafer cookies
honey
3 tablespoons butter, melted
6 oz. bittersweet chocolate, roughly chopped
1/2 cup tahini Sauce
1/2 cup heavy whipping cream
1 teaspoon Imitation Clear Vanilla Extract, 8 oz.

1 teaspoon Imitation Clear Vanilla Extract, 8 oz.
1/8 teaspoon salt
1/4 cup pomegranate seeds
sesame seeds

Tools
Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch

Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch

Instructions

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- 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.

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Wilton Sweet Studio

Wilton Sweet Studio

Chocolate Tahini Tart

Ingredients

Tools

Instructions