MMy first name is pronounced “Easter” which makes this time of year quite confusing because I hear it said at least half a dozen times a day. To me, Easter isn’t Easter without chocolate, so cliche as it may be, I felt compelled to give you a chocolate recipe. The sweetness of this torte is balanced by the rich, savory-sweet tahini cream that doubles as a cake icing or cheesecake filling (you’ll know what I mean when you experience the taste and texture). Use a smooth, good quality tahini like Belazu or Al Arz, as many others are grainy and bitter; smooth peanut butter would also work very well.
Chocolate Tahini Cream Pie
If you don’t have a food processor, place the cookies in a plastic bag and use a rolling pin or similar to mash them into a coarse crumb. Finely chop the chocolate, then mix together with the rest of the base ingredients.
preparation 10 mins
Relax 4 hrs+
Cook 45 mins
For the biscuit base
50g coconut oil
170 g ginger nut biscuits (suitable for vegans)
50 grams of dark chocolateroughly chopped
25 grams of cocoa powder
A pinch of fine salt
For the filling and topping
1 x 397g can of condensed coconut milk – You will need 330g for this cake, so save the excess for another use or drizzle over at the end
200 g dark cooking chocolate(check label) roughly chopped
2 tsp tangerine (or orange) zest
2 tsp white miso paste
1 tsp vanilla bean paste
20 grams of coconut oil
200 g unsweetened coconut yoghurt – Coconut Collab’s is the perfect thickness here
90g good quality smooth tahini (I use Belazu) – shake vigorously before measuring to combine the solids and fat
1 tbsp cocoa powder
Edible Gold Dust (Optional)
A pinch of salt flakes
Line the bottom and sides of a 20cm cake tin. For the biscuit base, carefully melt the coconut oil and allow to cool for a few minutes. Place all of the other ingredients for the base in a food processor and grind into a coarse crumb – you want little bits of cookie and chocolate all over, so don’t overprocess. Add the cooled oil, pulse a few more times to combine, then tip into the lined mold and press so that it evenly coats the bottom and stands 3cm up the sides. Refrigerate, then start filling.
Place 230g condensed coconut milk and all of the chopped chocolate in a bowl placed over a saucepan of gently simmering water without touching it. Once the chocolate is almost melted, turn the heat down and add the tangerine zest, 1 teaspoon miso, and 1/2 teaspoon vanilla bean paste. Whisk until smooth, then spoon over the biscuit base – the mixture will be quite thick, so work quickly. Flatten the top, then refrigerate until cold and firm, at least four hours (or overnight).
For the topping, carefully melt 20 g of coconut oil and allow to cool for a few minutes. In a medium bowl, combine coconut yogurt, tahini, 100g condensed coconut milk, remaining teaspoon miso and 1/2 teaspoon vanilla bean paste, the cooled coconut oil and a good pinch of fine salt and whisk vigorously for 1 minute until thickened and perfectly smooth. Refrigerate for at least 40 minutes (or overnight).
Remove the tart from the mold and place on a plate. Let sit for 20 minutes to come to room temperature, then top with the chilled tahini cream and dip all over the surface with the back of a spoon. Dust with cocoa powder and, if necessary, gold dust, finish with salt flakes and serve.