8 Serves
62 Mins
4 g
43 g
19 g
Preheat your oven to 175°C and prepare the tart crust by pressing it into the tart form.
Ingredients, vitamins, and health benefits
Tart Crust
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Vitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
270 mg / 4,700 mgSodium
28 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
34 g / 50 gSaturated Fat
4 g / 20 gCholesterol
18 mg / 300 mgCaffeine
15 mgNet Carbs
40 gAlcohol
0 g
Bake the crust until golden brown, then remove and allow it to cool completely on a wire rack.
In a small saucepan over low heat, combine the dark chocolate and heavy cream, stirring until smooth and glossy.
Whisk in the tahini paste until fully incorporated into the chocolate mixture.
Pour the chocolate-tahini filling into the cooled tart crust and smooth the top with an offset spatula.
Refrigerate the tart for at least 20 minutes to set before slicing and serving.
Chocolate
Dark Chocolate
Heavy Cream
Tahini Paste
Vitamin A
62 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
270 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
34 g / 50 gSaturated Fat
4 g / 20 gCholesterol
18 mg / 300 mgCaffeine
15 mgNet Carbs
5
g13
g20
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Japanese
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g