Salted Tahini Ganache Tart

This Salted Tahini Ganache Tart = A Slice of Heaven.

Made with real Washington Dairy produced in our own backyard, this Salted Tahini Ganache Tart is a simple chocolate-y treat topped with fresh raspberries, blackberries and strawberries. Carve a slice and enjoy!

Salted Tahini Ganache Tart

4 servings


For Crust:

  • 2 cups chocolate cookie crumbs (from a 9oz package chocolate wafer cookies)
  • ⅓ cup sugar
  • 1 stick unsalted butter, melted

For Ganache:

  • 12oz semisweet or bittersweet chocolate (68% cacao), finely chopped
  • ¾ cup heavy cream
  • ¼ cup tahini

For Garnish:

  • 2 cups mixed fresh berries, such as raspberries, blackberries, and strawberries
  • Black and white sesame seeds
  • Coarse sea salt


  1. Preheat oven to 350℉.
  2. In a medium bowl stir together crumbs, sugar, and butter until crumbs are moistened. Press into an 8” tart pan with a removable bottom, pressing evenly on bottom and up the sides. Bake until set, about 15 minutes. Cool completely.
  3. In a small saucepan bring cream just to a boil, then take off heat and add chocolate. Let sit 1 minute, then stir in a circular motion until ganache is smooth. Whisk in tahini. Pour ganache into crust and refrigerate until set, at least 1 hour.
  4. Top with coarse sea salt and sesame seeds.
  5. Decorate with mixed berries and serve.

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