When I found out about black cocoa, it was an instantaneous love affair. Same goes for black tahini. So naturally, it didn’t take long for me to come up with a way to make a dark dessert that combined these two beautiful flavors. Chocolate and nutty flavors are always best pals (looking at you, Reese’s), so while it sounds a bit exotic, this tart will land on your palate with a bit of nostalgic comfort, just amped up a little bit.
I know a lot of recipes recommend rolling the crust onto your rolling pin to transfer, but I often have it slide off, and this crust is more shortbread cookie-like and can crack, so here is my trick. I slide the removable bottom of my tart shell underneath the rolled-out dough, then fold it over gently about four or five times until it is a neat little package on top of the metal. Then I can just drop it into the tart ring, and gently unfold it and ease it into all of the nooks and crannies of the fluted tart pan. If you get a crack, mend it with excess crust, it is very forgiving.
If you prefer a softer, fluffier textured filling, whip one cup of heavy cream to soft peaks and fold it into your pastry cream after allowing it to sit at room temperature at step 10. It will lighten the color, but the texture and flavor are still delicious.