Black Tahini Tart with Black Cocoa Crust

When I found out about black cocoa, it was an instantaneous love affair. Same goes for black tahini. So naturally, it didn’t take long for me to come up with a way to make a dark dessert that combined these two beautiful flavors. Chocolate and nutty flavors are always best pals (looking at you, Reese’s), so while it sounds a bit exotic, this tart will land on your palate with a bit of nostalgic comfort, just amped up a little bit.  

Ingredients

For the crust:
1 1/2 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup black cocoa powder (available online from King Arthur)
1 teaspoon instant espresso powder
1 dash salt
1 1/2 sticks cold unsalted butter, cut into 1/4-inch pieces
2 large egg yolks
For the filling:
1/4 cup cornstarch
1 tablespoon all-purpose flour
3 cups whole milk, divided
4 egg yolks, beaten
3/4 cup sugar
2 teaspoons vanilla bean paste
1/4 teaspoon salt
3/4 cup black tahini
1/2 cup black raspberry or blackberry jam, pressed through a strainer to remove the seeds
1 pint fresh black raspberries or blackberries, washed