French Cointreau and Dark Chocolate Tahini Tart

Name: French Cointreau and Dark Chocolate Tahini Tart
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: French
Ingredients: 6 oz (170 g) unsalted butter, cold, cut into ½-inch cubes; 1¼ cups (150 g) all-purpose flour; ½ tsp (3 g) fine sea salt; 1 tbsp (12 g) granulated sugar; 1 whole (20 g) large egg yolk; 2 tbsp (30 ml) ice water; 5 oz (140 g) dark chocolate (70% cacao), finely chopped; ¾ cup (195 g) tahini (sesame paste), at room temperature, well-stirred; 4 oz (115 g) unsalted butter, at room temperature, cut into pieces; 2 whole (100 g) large eggs, at room temperature; ½ cup (100 g) granulated sugar; 2 tbsp (30 ml) Cointreau or triple sec; 1 tsp (5 ml) vanilla extract; ¼ tsp (1½ g) fine sea salt; ¼ tsp (1 g) fleur de sel, for topping

From the MyKitchenBank Kitchen

A sophisticated fusion tart pairing dark chocolate and tahini with a hint of Cointreau orange liqueur. The creamy, nutty filling sits in a buttery pastry shell and is finished with a delicate fleur de sel crust. The balance of bitter chocolate, sesame richness, and bright citrus makes this an elegant dessert that feels both classic and distinctly modern.

Prep: 40 min
Cook: 45 min
Wait: 1 hr 35 min
Total: 3 hr
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the pastry shell
6 oz (170 g) unsalted butter, cold, cut into ½-inch cubes
1¼ cups (150 g) all-purpose flour
½ tsp (3 g) fine sea salt
1 tbsp (12 g) granulated sugar
1 whole (20 g) large egg yolk
2 tbsp (30 ml) ice water
For the filling
5 oz (140 g) dark chocolate (70% cacao), finely chopped
¾ cup (195 g) tahini (sesame paste), at room temperature, well-stirred
4 oz (115 g) unsalted butter, at room temperature, cut into pieces
2 whole (100 g) large eggs, at room temperature
½ cup (100 g) granulated sugar
2 tbsp (30 ml) Cointreau or triple sec
1 tsp (5 ml) vanilla extract
¼ tsp (1.5 g) fine sea salt
For finishing
¼ tsp (1 g) fleur de sel, for topping

Equipment (7)

9-inch (23 cm) tart pan with removable bottom
Food processor or pastry cutter
Medium saucepan
Whisk
Rubber spatula
Rolling pin
Parchment paper

Steps

Before you start

Remove butter from refrigerator 15 minutes before making pastry so it's cold but pliable
Preheat oven to 375°F (190°C) about 20 minutes before baking the shell
Have all filling ingredients at room temperature
Chill the filled tart shell for at least 30 minutes before baking the filling

1
Make the pastry dough
- In a food processor, combine flour, salt, and sugar.
- Pulse to combine.
- Add cold butter cubes and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
- Add egg yolk and ice water; pulse just until the dough comes together.
- Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
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Ready when: Dough is cohesive and holds together when pressed
Tip: Keep all ingredients cold to ensure a flaky pastry. Don't overwork the dough or it will become tough.
2
Line the tart pan
- Remove dough from refrigerator and let sit for 5 minutes at room temperature.
- On a lightly floured surface, roll the dough to about ⅛ inch thick (roughly 11 inches / 28 cm in diameter).
- Transfer to a 9-inch (23 cm) tart pan with removable bottom, pressing gently into the corners and sides.
- Trim excess dough even with the top edge.
- Prick the bottom with a fork in several places to prevent puffing.
- Refrigerate for at least 15 minutes.
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Ready when: Dough is fitted smoothly without tears or gaps
Tip: Prick only the bottom, not the sides, to prevent them collapsing inward during baking.
3
Blind bake the shellOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Line the chilled tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes until the edges are light golden.
- Remove the parchment and weights, prick the bottom again, and bake for another 5 minutes until set but not fully baked.
- Remove from oven and let cool slightly (it's okay if the edges brown slightly).
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Ready when: Edges are light golden and bottom feels firm to the touch
Tip: Don't skip blind baking—it prevents a soggy bottom when you add the wet filling.
4
Prepare the chocolate mixture
- Place chopped dark chocolate in a medium heatproof bowl.
- In a small saucepan, gently heat the tahini over low heat, stirring occasionally, for about 2 minutes until it's warm and loosened but not hot.
- Remove from heat and pour the warm tahini over the chocolate.
- Let sit for 1 minute, then whisk until completely smooth and glossy.
- Stir in the butter pieces until fully incorporated.
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Ready when: Mixture is smooth, shiny, and homogeneous with no streaks
Tip: Warm the tahini gently—if it's too hot, it will cause the eggs to cook prematurely when added later.
5
Make the filling
- In a clean bowl, whisk together eggs and sugar until pale and fluffy, about 2 minutes.
- Pour in the Cointreau, vanilla extract, and salt; whisk until combined.
- Fold the chocolate-tahini mixture into the egg mixture in two additions, using a rubber spatula to gently incorporate until just combined and no white streaks remain.
- Be careful not to overmix.
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Ready when: Filling is smooth and uniform in color with no visible streaks
Tip: Fold gently to keep the filling airy—vigorous stirring will deflate the eggs and make the tart dense.
6
Fill and chill
- Pour the filling into the partially baked tart shell, smoothing the top with a spatula.
- Refrigerate the filled tart for at least 30 minutes until the filling is set and no longer sticky to the touch.
- This allows the flavors to meld and helps prevent cracking during baking.
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Ready when: Filling surface is firm and no longer tacky
Tip: Don't skip this step—chilling helps the tart bake evenly and prevents cracks.
7
Bake the tartOven 350°F / 175°C
- Preheat oven to 350°F (175°C).
- Bake the chilled filled tart for 20 to 25 minutes until the filling is set around the edges but still has a very slight jiggle in the center when gently shaken (about 1 inch / 2.5 cm in the middle should move slightly).
- The internal temperature should register around 165°F (74°C) on an instant-read thermometer inserted near the edge.
- Do not overbake or the filling will become dry.
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Ready when: Edges are set, center has a slight wobble, and surface may show faint cracks; internal temp 165°F (74°C)
Tip: Carry-over cooking will continue as the tart cools, so slightly underbake to keep it moist and rich.
8
Cool completely
- Remove the tart from the oven and let it cool in the pan at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 1 hour (or until fully chilled and set).
- The tart will firm up as it cools and become easier to slice cleanly.
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Ready when: Tart is completely cold and firm to the touch
Tip: Chilling is essential—a warm tart will slice into a messy puddle. Plan ahead so you can serve it cold.
9
Finish and serve
- Just before serving, remove the tart from the pan by gently pushing the removable bottom up and away (or run a thin knife around the edge first).
- Sprinkle the top with fleur de sel in a light, even scattered pattern.
- Serve at room temperature or cold with a small fork or cake server.
- Wipe the blade between slices for clean cuts.
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Ready when: Tart is sliced neatly and fleur de sel is visible on top
Tip: Add the fleur de sel just before serving so it stays crisp and doesn't dissolve into the filling. The contrast of salt and chocolate-tahini is essential to the flavor.

Good to know

Tips

This tart is best served cold or at room temperature, not warm. The flavors are cleaner and the texture is more elegant when chilled.
The tahini and chocolate combination creates a naturally smooth, custard-like filling without needing cream—the sesame paste provides richness and body.
If your tart cracks slightly during baking, don't worry. The cracks will be less visible once the fleur de sel is added, and the flavor is unaffected.
For a fancier presentation, dust the plate lightly with cocoa powder and serve with a small dollop of crème fraîche or a sliver of candied orange peel.

Make ahead

The blind-baked pastry shell can be made up to 1 day ahead and wrapped in plastic. Alternatively, the entire tart can be made 2 days ahead, wrapped in plastic, and refrigerated—it actually tastes better after a day as the flavors develop. Do not add fleur de sel until just before serving.

Storage & reheating

Room temperature (covered): up to 6 hours. Refrigerator (in an airtight container): up to 4 days. Freezer (wrapped well in plastic wrap and foil): up to 2 months. To reheat: let frozen or chilled tart come to room temperature for 30 minutes, then serve cold or at room temperature. Do not reheat in the oven as this will dry out the filling.

Substitutions

Cointreau or triple sec → Grand Marnier, Curaçao, or 2 tbsp fresh orange juice mixed with 1 tbsp honey. For a non-alcoholic version, use orange juice and skip the alcohol entirely. The orange note may be slightly less pronounced but still pleasant.
tahini (sesame paste) → almond butter or sunflower seed butter. Almond butter will add a sweeter, more delicate nuttiness; sunflower seed butter is closer in flavor. Use the same amount. The result will be rich but without the sesame undertone.
dark chocolate (70% cacao) → milk chocolate (60% cacao) or semi-sweet chocolate (55% cacao). This will make the tart sweeter and less intense. Stick with 70% cacao or higher for the best balance with the tahini.
fleur de sel → Maldon sea salt or fine sea salt. Maldon has a larger crystal and slightly briny flavor that complements chocolate well. Regular fine sea salt works but use slightly less as it's sharper.