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
Goes well with
Japanese Craft Lager
local
Genmaicha
international
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
- 45g45g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 8g8g Sugar White
- 8g8g Egg Yolk, lightly beaten, for dough binding
- 6g6g Water, iced
- 20g20g Sesame Seeds, black, toasted and ground to paste
- 35g35g Heavy Cream
- 20g20g Whole Milk
- 18g18g Egg, lightly beaten, for custard filling
- 15g15g Sugar White
- 10g10g Heavy Cream, whipped soft, for garnish, 1
- 3g3g Sesame Seeds, black, whole, for garnish, 1
