I feel like this recipe doesn’t require too much explanation. Chocolate? Good. Tahini? Good. Halva? Good. All three together? Really, really good.
One thing that I love about this recipe is it is insanely quick to put together and doesn’t require any oven or stove. There’s minimal active time which means you can be running around doing other stuff while tasting chocolate and mixing Oreo crumbs and butter. Isn’t that what we all want in life?
• 2 cups Oreo cookie crumbs
• 1 cup salted butter, softened
• 1 1/2 cups tahini
• 3/4 cup icing sugar
• 1/2 tsp vanilla
• 3/4 cup halva, chopped into 1cm cubes
• 1 cup semi sweet chocolate, finely chopped
• 1/2 cup whipping cream
• 1/2 tsp sea salt, plus more for garnish
Melt 1/2 cup of butter and stir into Oreo crumbs, adding 1/4 tsp of sea salt, until you have a mixture similar to wet sand. Press into the bottom and sides of a greased 8-9 inch tart pan and place in freezer for 10 minutes.
Meanwhile, mix tahini with icing sugar, vanilla and the remaining butter and sea salt until smooth and fully combined. Gently fold in halva.
Evenly spread into the set tart crust (you may have excess, in which case you can save for another tart or melt over ice cream!). Place in the freezer until ready to use again.
Heat cream over medium heat in a saucepan until it slowly simmers. Pour over chocolate and let sit for 5 minutes. Stir until smooth.
Pour the chocolate ganache over the set tart and smooth with a spatula. Sprinkle with sea salt and place in fridge for at least an hour.