Step 1

Preheat oven to 350F.

Step 2

Grease a 9” tart pan with a removable bottom (or a 9″ pie dish).

Step 3

In a small bowl mix together flour, cocoa powder and salt. Set to the side.

Step 4

In a medium bowl soften cold butter with a wooden spoon then add sugar and cream together.

Step 5

Whisk egg, vanilla and water together then add to butter sugar mixture and continue to whisk, blend well but do not let the butter melt.

Step 6

Add flour mixture to the butter mixture and blend until no traces of wet or dry ingredients. Try not to work too much to avoid melting butter.

Step 7

Form into a round shape, wrap with film and chill in the refrigerator for 10 minutes.

Step 8

Remove dough from refrigerator and place on a floured surface.

Step 9

Flatten out and roll dough to fit a nine inch pastry pan or pie dish.

Step 10

Transfer pastry dough over pastry pan and press slightly with thumb along pan and rim to make sure the dough is in place.

Step 11

Bake crust for 25 minutes. Remove from oven and let cool for 15 minutes.

Step 12

Make sure to soak dates in a bowl of water for about 30 minutes before you puree. This will soften them up making the dates so much easier to blend.

Step 13

Add dates and milk of choice to a blender or food processor and puree until smooth scraping down the sides as needed.

Step 14

Transfer to a small bowl and set in the refrigerator until cooked tart shell is ready.

Step 15

Spread date caramel filing into the cooked tart shell and smooth evenly.

Step 16

Set in fridge while you prep the chocolate ganache.

Step 17

Heat milk and sugar on medium low heat and bring to a simmer.

Step 18

Pour over chocolate chips and 1/4 cup tahini in a separate bowl, whisking until chocolate has melted and mixture is fully blended and slightly thickened.

Step 19

Pour chocolate ganache over the date caramel filling and crust, spread evenly.

Step 20

Drizzle 3 tablespoons of tahini over the chocolate tart. (You can place the tahini in the microwave for about 5 to 10 seconds to make it easier to drizzle).

Step 21

Gently use the edge of a knife to pull the tahini in different directions to create swirls on top of the chocolate mixture.

Step 22

Chill in refrigerator for at least 2 hours to set or preferably overnight.