Black Sesame Dark Chocolate Ganache Tart Tips, FAQ & printable recipe

Tips for success

To achieve the cleanest slices, dip a sharp knife in hot water, wipe it dry, and slice through the tart in one smooth motion. Wipe the blade between cuts to prevent chocolate from sticking.

For a more dramatic presentation, serve the tart on a dark plate and garnish with a few extra toasted sesame seeds. The tart can be made a day ahead and kept refrigerated, allowing the flavors to meld and the texture to set even more firmly.

If the ganache develops small bubbles on the surface, gently pass a kitchen torch over them or use a toothpick to pop them before chilling. For a more intense sesame flavor, toast the sesame seeds lightly before using. The tart is best served chilled, but if you prefer a slightly softer ganache, let it sit at room temperature for 5-10 minutes before slicing. Store leftovers in the refrigerator.

Variations

• Milk Chocolate Swap: Replace the 70% dark chocolate with milk chocolate for a sweeter, creamier ganache. Reduce the honey in the sesame layer to 2 tablespoons to balance the extra sweetness. Chill as directed.
• Salted Sesame: Add a pinch of flaky sea salt to the sesame paste mixture before spreading. The salt enhances the nutty flavor and cuts through the richness of the chocolate. Garnish with extra salt if desired.
• Vegan Version: Use a vegan tart shell, replace the honey with maple syrup, and use full-fat coconut cream instead of heavy cream. Choose dairy-free dark chocolate. The ganache will be softer but still set in the fridge.
• Citrus Twist: Stir 1 teaspoon of orange zest into the sesame paste mixture. The bright citrus notes pair beautifully with the dark chocolate and add a refreshing contrast. Omit the gold leaf and garnish with candied orange peel if desired.

Storage and make-ahead

Fridge

Keep the tart refrigerated in an airtight container for up to 3 days. The ganache will remain glossy and the layers intact.

Freezer

The tart can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Reheat

No reheating is needed. Serve chilled. If desired, let sit at room temperature for 5 minutes for a softer ganache.

Store the tart in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. The ganache will stay glossy and the sesame layer will remain flavorful. For longer storage, the tart can be frozen, but the texture may change slightly upon thawing. Allow frozen tart to thaw in the refrigerator overnight before serving.

The tart can be fully assembled and chilled up to 2 days in advance. Wait to add the sesame seed garnish and gold leaf until just before serving to keep them crisp and shiny.

If preparing the tart shell ahead, store it in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. The ganache can also be made ahead and stored in the refrigerator for up to 1 week; reheat gently before pouring if needed.

Serving ideas

Serve the tart chilled, straight from the refrigerator, for the best texture and clean slicing. Cut into thin wedges with a hot knife and place on individual plates.

The contrast of the dark chocolate, black sesame, and white sesame seeds is visually striking. A small dollop of unsweetened whipped cream or a scoop of vanilla ice cream can complement the richness, though the tart is equally delicious on its own.

For a special occasion, pair each slice with a cup of strong coffee or a glass of dessert wine. The bitterness of the chocolate and the nuttiness of the sesame make it a sophisticated finale to a dinner party.

If desired, dust the plate with a little cocoa powder or powdered sugar before placing the tart slice. The tart is best enjoyed within a few hours of garnishing, as the sesame seeds may soften over time.

Frequently asked questions

Recipe card

Black Sesame Dark Chocolate Ganache Tart

Prep 25 minCook 15 minRest 2 hTotal 2 h 40 minServes 8

Ingredients

• 1 baked black-cocoa tart shell (9-inch)
• 3 tbsp roasted black sesame paste
• 3 tbsp honey
• 8 oz 70% dark chocolate, finely chopped
• 1 cup heavy cream
• 1 tbsp toasted white sesame seeds
• 1 tbsp toasted black sesame seeds
• gold leaf (optional)

Instructions

1. Place the baked black-cocoa tart shell on a flat work surface. In a small bowl, stir together the roasted black sesame paste and honey until smooth and spreadable. Using an offset spatula, spread the sesame mixture evenly over the bottom of the tart shell, reaching all the way to the edges. Set aside while making the ganache.
2. Finely chop the 70% dark chocolate and place it in a heatproof bowl. The finer the chop, the more evenly the chocolate will melt when the hot cream is poured over it. Ensure there are no large chunks, as they can cause lumps in the ganache.
3. Pour the heavy cream into a small saucepan. Place over medium heat and bring to a gentle simmer, stirring occasionally to prevent scorching. The cream should be steaming and just beginning to bubble around the edges, but not boiling vigorously. Remove from heat immediately.
4. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes to melt the chocolate. Then, using a whisk, stir gently in small circles starting from the center until the mixture is smooth and fully combined. The ganache should be glossy and thick enough to coat a spoon.
5. Let the ganache cool slightly until it reaches about 95°F (35°C). Pour the warm ganache over the sesame layer in the tart shell. Tilt the pan gently to level the surface, or use an offset spatula to smooth the top. The ganache should cover the sesame layer completely.
6. Place the tart in the refrigerator and chill for at least 2 hours, or until the ganache is fully set and has a mirror-like sheen. The tart should be firm to the touch and slice cleanly when cut. Do not rush this step, as the ganache needs time to set properly.
7. Remove the tart from the refrigerator. Sprinkle the toasted white and black sesame seeds over the top in an even layer, or in a decorative pattern. If using, place small pieces of gold leaf on the surface. Slice with a sharp knife dipped in hot water and wiped dry for clean cuts. Serve chilled.

Contains: gluten, milk, sesame, tree nuts

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

35 g

Fat

30 g

Fiber

4 g

Sugar

22 g

Automatic estimate from the ingredient list, not laboratory-verified.