Chinese · Dessert
Sweet Sesame Pie
A Chinese teahouse-style pie built on a short, buttery crust and filled with a dense, toasted sesame paste sweetened with brown sugar and honey. The filling bakes to a fudgy, nutty slab that sits between candy and custard, finished with a glossy egg-washed crust edge.
$1
25 minsPrep
24 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
570Calories
10.8gProtein
35gFat
56.7gCarbs
28.6gSugar
4.3gFiber
316mgSodium
129mgChol
15.3gSat Fat
224mgPotassium
328mgCalcium
6.4mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Pulse flour, a pinch of the salt and cold cubed butter together with your fingertips until the mixture resembles coarse breadcrumbs.
2
Stir in the 8g sugar, then add the ice water a teaspoon at a time until the dough just comes together; shape into a disc, wrap and chill for 30 minutes.
3
Meanwhile toast the sesame seeds in a dry pan over medium heat until fragrant and golden, then grind coarsely in a mixer-grinder or with a mortar and pestle.
4
Mix the ground sesame with brown sugar, honey, the beaten egg, melted coconut oil and remaining pinch of salt into a thick, spoonable paste.
5
Roll the chilled dough out thin and line two 8cm individual tart tins, trimming the excess and pricking the bases lightly with a fork.
6
Divide the sesame filling evenly between the two lined tins and smooth the tops with the back of a spoon.
7
Brush the exposed pastry edges with the egg yolk glaze.
8
Bake at 180C for 22-25 minutes until the crust is golden and the filling is just set with a slight sheen.
9
Cool the pies in their tins on a wire rack for at least 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.5 oz15g ice cold water
- 2.1 oz60g toasted and ground sesame seeds
- 1.2 oz35g brown sugar
- 0.6 oz18g honey
- 5/85/8 eggs, beaten (30g)
- 0.4 oz12g melted coconut oil
- 1/21/2 egg yolks, beaten, for glaze (8g)
