Chinese · Dessert
Sweet Black Sesame Walnut Pie
A Chinese-inspired twist on the classic nut pie, this version swaps pecans for toasted black sesame paste and walnuts bound in a sticky brown sugar and golden syrup filling inside a buttery shortcrust shell. The result is deeply nutty, faintly bitter-sweet from the sesame, and rich with caramelised edges.
$1
30 minsPrep
30 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
582Calories
10.7gProtein
39gFat
50.6gCarbs
27.2gSugar
3.9gFiber
364mgSodium
144mgChol
13.8gSat Fat
235mgPotassium
236mgCalcium
5mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Shaoxing Rice Wine
local
Jasmine Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter (28g) into sifted flour (45g), sugar (6g) and salt until it resembles coarse breadcrumbs, then bind with iced water (12g) into a dough; flatten into a disc and chill 30 minutes.
2
Toast black sesame seeds in a dry pan until fragrant, then grind in a mixer-grinder to a coarse paste; toast chopped walnuts separately until golden.
3
Roll out the chilled dough thinly and line two 8cm individual tart tins, trimming the edges; prick the bases and chill a further 10 minutes.
4
Blind bake the tart shells at 190C for 10 minutes until pale gold, then remove and let cool slightly.
5
Whisk together the ground black sesame paste, toasted walnuts, brown sugar, golden syrup, beaten egg, melted butter and vanilla extract until smooth and glossy.
6
Divide the sesame-walnut filling evenly between the two part-baked shells, smoothing the tops.
7
Brush the exposed pastry edges with beaten egg yolk for shine.
8
Bake at 180C for 18-20 minutes until the filling is just set with a slight wobble in the centre and the crust is deep golden.
9
Cool the pies on a wire rack for at least 15 minutes before serving so the filling firms up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted, crust,
- 28g28g Butter, cold, cubed, crust fat,
- 6g6g Sugar White, crust sweetener,
- 1g1g Salt, crust seasoning,
- 12g12g Water, iced, crust binder,
- 38g38g Sesame Seeds, toasted black sesame, ground to paste, filling base,
- 30g30g Walnut, toasted, roughly chopped, filling nut,
- 32g32g Brown Sugar, filling sweetener,
- 20g20g Golden Syrup, filling binder,
- 30g30g Egg, lightly beaten, filling set,
- 14g14g Butter, melted, filling fat,
- 2g2g Vanilla Extract, filling aromatic,
- 8g8g Egg Yolk, beaten, for egg wash, glaze,
