Chocolate, Caramel and Tahini Tart


Chocolate, Caramel and Tahini Tart, made from sesame seeds, adds a hint of nuttiness to this rich and creamy tart dessert. Try also summery mango tart or blackberry filo tart.


  • 280g pack Free From Ready Rolled Puff Pastry, at room temperature
  • 200g dark chocolate, chopped
  • 300ml whipping cream
  • 2tbsp icing sugar
  • 35ml whole milk
  • 50g light brown sugar
  • 20g unsalted butter
  • 1tbsp tahini
  • 150ml Asda 50% Less Fat Crème Fraîche


  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Unroll the pastry and use to line a 20cm round loose-bottomed tart tin; trim off any excess. Prick the base with a fork, then chill in the fridge for 15 mins.
  • Top with baking paper and fill with baking beans or uncooked rice.
  • Bake for 20 mins, remove the beans and paper, then bake for 5 mins or until golden brown and cooked through. Allow to cool fully.
  • Melt 175g of the chocolate in a bowl over a pan of boiling water. When smooth, take the bowl off the pan and allow to cool for 5 mins.
  • Whip the cream with the icing sugar until just holding its shape. Stir 1tbsp into the chocolate to loosen, then fold in the rest to combine.
  • Spoon into the pastry case and smooth the top. Chill for 1 hour or until set.
  • Meanwhile, put the milk, brown sugar and butter in a pan. Gently heat, stirring constantly, until the sugar has dissolved – don’t bring to the boil. Remove from the heat and whisk in the tahini.
  • When the chocolate tart is chilled, spoon the crème fraîche on the tart and pour over half of the caramel tahini sauce. Swirl with a spoon and sprinkle with the remaining chocolate. Serve with the remaining sauce on the side.


How useful was this recipe?

Click on a heart to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.