A rich, smooth, and creamy tart that's a welcome addition to any holiday table.
2 ounces granulated sugar , plain or toasted1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume1 teaspoon vanilla extractAdjust oven rack to center position and preheat oven to 325°F .Place chocolate in a small, heatproof bowl. In a 1-quart stainless steel saucier, heat cream over medium-high heat until it has reached a simmer and started to bubble hard around the edges. Immediately pour hot cream over chocolate and let stand 1 minute.
Transfer tart shell to a rimmed baking sheet and place in the freezer until ganache is firm, about 10 minutes.In a blender or spice grinder, process sesame seeds until coarsely powdered, about 5 seconds. Add melted butter, honey, tahini paste, and vanilla extract to dry ingredients. Whisk until thoroughly combined.Whisk in heavy cream until well combined.
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