Chocolate Tahini Tartlets

Unusual and quite unique, we started offering Chocolate Tahini in our pantry section but we thought you might wonder what do with it? Well, you have your answer ... Here is an example on how to create wonderful chocolate tartlets with a twist!




2 tbsp chocolate tahini 

1 egg yolk 

2 tbsp milk or substitution milk 

Pastry shortcrust

100 gr flour T55 

50g unsalted butter (put it out of the fridge 1 hour before using it)

10 gr caster sugar 

2.5 cl very cold water 


Preheat the oven to 200C. 

Put the flour and sugar in a large bowl. Cut the butter into small pieces and add the flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs. Add the cold water and start to mix the dough with your right hand. Sprinkle flour on a work surface with your left hand. Put the dough on the surface and knead until the dough is smooth and you can form a ball. 

Wrap it and put in the fridge for 30 minutes. 

Once the dough has rested, sprinkle a work surface and a rolling pin with flour. Roll out the pastry and lift into tartlet tins. Remove any excess pastry. Make a few holes in the bottom with a fork. Add baking beans or rice on the dough to weigh it down (put a sheet of baking paper in between), bake for 15 minutes, remove the paper and beans and cook the pastry for 5 more minutes. The dough needs to be cooked. If not, put it back in the oven for 5 more minutes. 

You’ll have more dough than needed for the recipe. You can wrap it in cling film and freeze it ! 

Once the tarlets are cooked, allow to cool. 

Prepare the chocolate ganache. In a double-boiler, heat the chocolate tahini, add the egg yolk and stir and finally add the milk. Heat until the mixture is shiny and smooth. 

Pour the chocolate tahini mixture into the tartlets and put in the fridge for 2 hours.

You can add roasted sesame seeds before serving ! 

Recipe & Picture by Flexi Healthy Kitchen