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Apr

16

Cooking With Bwog: Alison Roman’s Chocolate-Tahini Tart

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C’mon, Mother Nature– where did that beautiful Saturday sunshine go??? To chase away those cloudy-day blues, whip up this super easy chocolate-tahini tart with sea salt from (yep, you guessed it) Alison Roman’s Dining In cookbook. It takes practically no time to prepare and sounds really sophisticated. Plus, you know, it’s DIVINE! Feel free to sub out the tahini with some other nut or seed butter- we know it’d be good with some classic Jif peanut butter, too.

Chocolate Tahini Tart with Salt from Alison Roman’s Dining In

It’s so glossy, it should be criminal!

The Crust
Ingredients

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup confectioners’ sugar
½ tsp salt
½ cup unsalted butter, melted

Directions
Preheat the oven to 350℉.
Combine the dry ingredients in a medium bowl.
Drizzle in melted butter and mix until combined (it should look like playdoh- do as you will).
Evenly press into a 9-inch tart/cake (just round!) pan.
Bake for 15-20 minutes, until crust is firm and opaque. Let cool. Meanwhile…

The Filling
Ingredients
10 oz bittersweet chocolate, broken into pieces (whether they be morsels, chips or squares, it doesn’t matter)
⅔ cup tahini/almond butter/peanut butter/any kind of nut or seed butter
Pinch of kosher salt
1 cup heavy cream
¼ cup honey
Flaky sea salt (not too coarse!) or any other kind of crunchy topping that you desire

Directions
Combine chocolate, tahini and salt in a medium bowl.
Heat the cream and honey in a small saucepan until simmering (do not let it boil!) and then pour it over the chocolate-tahini-salt mixture.
Using a spoon/spatula, blend until everything is well mixed, melted, and shiny.
Pour the filling into the prepared pie crust and smooth the top. Sprinkle with flaky sea salt or other desired toppings.
Let this sit in the refrigerator for 30 minutes, or until the filling has settled.

Images via Bwog Staff

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