A thin cocoa crust, velvety ganache and a crunchy topping of toasted sesame: this tart balances rich chocolate with fruity olive oil and a pinch of sea salt.
This tart is all about the contrast between dark chocolate, olive oil and sesame. The chocolate ganache is rich and soft, while fruity extra virgin olive oil adds a lightly peppery, savoury note. Choose an oil you’d also enjoy drizzling over bread or vegetables; a very pungent oil can overpower the chocolate. Dark chocolate around 70 percent gives enough bitterness to balance the sweet crust and brittle.
The crust is intentionally thin and contains both wheat flour and almond flour. Flour gives the dough structure, while almond flour creates a fine, slightly nutty crumb. Cocoa powder deepens the flavour of the crust without making it heavy. The dough doesn’t need to become elastic: mix it just until it comes together, then chill it so the butter doesn’t immediately melt out during baking. Blind baking helps keep the crust firm and dry beneath the moist filling.
To make the ganache, hot cream is poured over finely chopped chocolate. Letting it stand briefly, then stirring gently from the centre, creates a smooth emulsion. Stir in the olive oil only once the chocolate has mostly melted; this helps the oil blend in evenly instead of floating on top in a separate layer. After chilling for a few hours, the filling will be firm enough to slice, but still soft enough not to feel heavy or dense.
Sesame brittle gives the tart a distinct crunch and a toasted, almost caramel-like flavour. White sesame seeds have a mild flavour; black sesame seeds work too, but taste a little more pronounced and look darker against the chocolate. Keep a close eye on the sugar in the pan: once the caramel turns amber, add the sesame seeds quickly. Let the brittle cool completely before breaking it into pieces. A pinch of sea salt on the tart brings out both the chocolate and the sesame.
Serve thin slices on their own or with a spoonful of unsweetened crème fraîche for a fresh contrast. Feel free to make the tart a day ahead; cover it and keep it in the fridge. Take it out of the fridge about twenty minutes before slicing, so the ganache softens a little. Store the sesame brittle separately and sprinkle it over just before serving: moisture in the fridge will make it lose its crunch.
Mix the flour, almond flour, cocoa powder, caster sugar and fine salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
Add the egg yolk and 1 tablespoon cold water. Mix briefly until the dough comes together. Flatten it, wrap it and chill for 30 minutes.
Preheat the oven to 180 °C (top and bottom heat). Lightly grease a 20 cm tart pan with a removable base. Roll out the dough on a floured work surface to about 3 mm thick and line the pan with it. Trim the edges neatly and prick the base a few times with a fork.
Lay baking paper over the dough and fill with baking beans or dried pulses. Bake the crust for 12 minutes. Remove the paper and weights, then bake for another 8 minutes. Leave the crust to cool in the pan.
Put the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until steaming, but not boiling. Pour it over the chocolate and leave for 2 minutes. Stir gently from the centre until you have a smooth ganache. Stir in the olive oil.
Pour the ganache into the cooled crust and smooth the top. Refrigerate the tart for at least 3 hours, until the filling is firm enough to cut into neat slices.
Make the sesame brittle shortly before serving. Line a chopping board or baking sheet with baking paper. Put the granulated sugar and 1 tablespoon water in a small saucepan. Heat without stirring until the sugar turns amber. Remove the pan from the heat, stir in the sesame seeds and immediately spread the mixture thinly on the baking paper. Leave to cool completely, then break into small pieces.
Take the tart out of the fridge about 20 minutes before serving. Sprinkle the sesame brittle and a pinch of sea salt over it just before slicing.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.