Japanese · Dessert
Black Sesame Tart
A Japanese-style tart built on a buttery shortcrust shell and filled with a silky black sesame custard, its flavour deep, toasty and faintly bitter-sweet in the way roasted black sesame always is. The filling bakes to a soft, barely-set wobble reminiscent of a custard tart, finished with a touch of whipped cream and extra toasted seeds for crunch and visual contrast against the pale shell.
$1
35 minsPrep
22 minsCook
132 minsTotal
MediumLevel
Nutrition per serving
404Calories
6.9gProtein
27.8gFat
32.6gCarbs
12.8gSugar
2gFiber
100mgSodium
132mgChol
13.9gSat Fat
129mgPotassium
154mgCalcium
3mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs.
2
Mix in the egg yolk and iced water with a fork until the dough just comes together; shape into a disc, wrap and chill for 30 minutes.
3
Roll the dough out thinly and line two 8cm individual tart tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill for 15 minutes.
4
Blind bake the tart shells at 180C for 12 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold; cool on a wire rack.
5
Toast the black sesame seeds in a dry pan until fragrant, then grind in a blender to a thick paste.
6
Whisk the sesame paste with heavy cream, whole milk, egg and sugar until smooth and evenly combined.
7
Pour the black sesame custard into the cooled tart shells and bake at 160C for 16-18 minutes until just set with a slight wobble in the centre.
8
Cool the tarts completely on the wire rack, then chill for at least 30 minutes before serving.
9
Top each tart with a small swirl of softly whipped cream and a scatter of whole black sesame seeds just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.8 oz22g cold, cubed butter
- 0.3 oz8g sugar white
- 1/21/2 egg yolks, lightly beaten, for dough binding (8g)
- 0.2 oz6g iced water
- 0.7 oz20g black, toasted and ground to paste sesame seeds
- 1.2 oz35g heavy cream
- 0.7 oz20g whole milk
- 3/83/8 eggs, lightly beaten, for custard filling (18g)
- 0.5 oz15g sugar white
- 0.4 oz10g whipped soft, for garnish heavy cream
- 0.1 oz3g black, whole, for garnish sesame seeds
