Black sesame Tart with Yuzu curd

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Black sesame Tart with Yuzu curd

This Japanese inspired Black sesame Tart with Yuzu curd is probably my favorite tartlet at the moment, a must try if you are into citrusy desserts and/or anything Japanese! Pâte Sablée sweet shortcrust enriched with black sesame seeds and filled with tangy and creamy yuzu curd. Beautiful contrast of flavours and textures topped with a super easy yet decorative chocolate shard decoration.

It all started with a whole shelf of 100% yuzu juice being on some crazy promotion in my local supermarket, in Gothenburg. If you have been to Scandinavia, probably you realized that nothing ever is cheap here, so I had to buy tons of yuzu juice, just had to!

Making Yuzu curd has been on my list for ages – think of an advanced lemon curd with a much more fragrant taste. I then decided to pair yuzu curd with my other favorite Japanese theme ingredients, black sesame. If you want to try something new and with that bring Japan to wherever you live in the world, this Black sesame Tart with Yuzu curd is the perfect easy tartlet recipe for you! Let´s get started!

Black sesame Tart with Yuzu curd

What is a tart?

Tart is a freestanding, shallow open-faced pastry often baked in a tart ring with fluted or straight sides. Smaller tarts are referred to as tartlets. Lemon tart, fruit tart, chocolate tart, coffee tart, caramel tart…you name it! Tarts and tartlets are one of the most popular pastries all around the world!

Making Pâte Sablée, sweet shortcrust tart shell is one of the baking basics worth mastering for every home baker! An useful and beautiful baking skill that can turn any desserts into professional looking pastries that will impress everyone! With one base recipe you can make endless variations like this Black sesame Tart with Yuzu curd

Make sure you check out my Ultimate Pâte Sablée Guide that explains everything about how to make sweet shortcrust including ingredients, technique, equipment and even more.

Pâte Sablée

My Top 5 Baking Tips for home bakers

  1. Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking this Black sesame Tart with Yuzu curd. A short recipe alone not able to call out all the details that you need to pay attention to while baking therefore most of my recipes contain important information about ingredients and technique
  2. Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. In general, replacing egg, using gluten-free flour, skipping certain ingredients etc. will always have an impact on your baking
  3. For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method if you want consistent results or if you are making more delicate desserts like this Black sesame Tart with Yuzu curd
  4. Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
  5. Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
Black sesame Tart with Yuzu curd


Is this Black sesame Tart with Yuzu curd hard to make?

Making this Black sesame Tart with Yuzu curd is actually not that hard, neither too complex or time consuming.

Making the Yuzu curd is very easy, exactly the same process as making lemon curd, literally takes 4 ingredients and 10 minutes. Please see my lemon curd recipe and tons of tips in here.

Preparing the Pâte Sablée, sweet shortcrust with black sesame is also not very difficult once you learn about the basics of how to deal with sweet shortcrust dough. I have a very detailed tutorial that covers all the necessary details you need to know in here.

Finally, making the chocolate decoration is one of the easiest most decorative way to take your tartlet to the next level, I really think you should try making it!

Overall, this is an easy tartlet recipe that you can comfortably try even if you are a beginner!

Black sesame Tart with Yuzu curd

What does Black sesame taste like?

Black sesame is the less known cousin of white sesame with a slightly stronger taste and more fun appearance in my view. Across Asia using black sesame is very common and appears in all sorts of food such as desserts or paste just like peanut butter, even in soup. After roasted, it has a lovely nutty flavor and smell and pairs wonderful with citrus like yuzu, raspberry, matcha etc. One of the best ice creams I have ever had was a black sesame ice cream in Japan, I will never forget that taste!

Black sesame Tart process
pastry dough enriched with black sesame

What is yuzu and how does it taste?

Yuzu is a citrus fruit that is primarily grown in Japan, Korea and China. Many would say that it has a taste similar to lemon, lime or grapefruit but yuzu is much more special than those! While yuzu is a citrus and certainly sour and even a bit bitter, it is incredibly fragrant, aromatic with super complex and delicious floral afternotes. In desserts it is used in a similar way how you would use lemon, eg. you can make curd out of it, like I did. It is almost impossible to describe the taste of yuzu, but once you try it, you will get addicted to it, 100%!

Yuzu juice
I used this particular yuzu juice

Some important notes regarding the INGREDIENTS of this Black sesame tart with Yuzu curd recipe

For the Black sesame Pâte Sablée, sweet shortcrust

  1. Flour: I am using pastry flour for this Black sesame tart recipe, feel free to use AP if can’t find pastry flour in your local supermarket. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
  2. Sugar: This sweet shortcrust dough is made with a small amount of icing sugar that makes the tart case sweet but not overly sweet. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
  3. Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients. This is a sweet tart dough and I just love that extra very mild salty kick at the end
  4. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. While in most of the recipes butter needs to be on room temperature, this is an exception and you have to take it very seriously. Butter needs to be chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it.
  5. Egg: Room temperature as always. Egg can´t be left out or replaced unless you have the knowledge to totally reformulate the recipe
  6. Black sesame: I am using a generous amount of black sesame in this Black sesame tart with Yuzu curd recipe that makes the tart shells super aromatic and fun in their look. For the maximum taste experience make sure, you toast the sesame seeds for a few minutes on the stove until they start to smell nutty. If you can´t find black sesame, you can replace it with white sesame seeds however taste will be slightly different

As you can see making tartlet shells as such is a super simple recipe in terms of the ingredients. The secret behind making them beautiful and neat is all about mastering the technique, understanding how temperature plays in role while working with the dough and using the right equipment that I will be all explaining further down in this recipe.

Black sesame Tart ingredients

For the yuzu curd filling

  1. Yuzu: This Black sesame tart will be filled with a simple yuzu curd, that is basically the Queen of curds, in my view. Think of lemon curd with a much more fragrant taste. For making this yuzu curd probably you will buy 100% yuzu juice as yuzu as a fruit is not broadly available. The recipe is given in grams as the amount of juice one can get out of 1 piece fruit can greatly vary. If you can´t find yuzu juice, use lemon juice instead, however taste will be rather different
  2. Granulated sugar: Use normal white granulated sugar, nothing fancy or expensive. In this yuzu curd recipe the curd will be tangy and not overly sweet, which is my preference for citrus desserts especially for this Black sesame tart with Yuzu curd recipe. Feel free to adjust the quantity of the sugar for your taste
  3. Egg: Room temperature as always and use only the yolk, which will thicken the curd. If you wonder what to do with the leftover egg white, try my pavlova recipe or perhaps my Angel food cake recipe? Please note that some other recipes out there use whole egg for making lemon / yuzu curd, I prefer using yolk only for a few reasons: 1. Colour 2. Texture 3. Easier to cook and less likely to end up like scrambled egg
  4. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter needs to be at room temperature so avoid last minute microwaving. The butter makes the yuzu curd incredible rich and creamy also makes it more stable (thick) in texture.
Yuzu curd ingredients

For the Black chocolate shard decoration

  1. Chocolate: The chocolate decoration takes this Black sesame Yuzu tart to the next level. When making chocolate decoration, it is worth to remember that not all chocolate are created equal, recipes that require chocolate decoration or chocolate work, the quality of the chocolate goes way beyond taste. You might have recognized that by simply melting chocolate you won´t achieve shiny results. Well, you will need couverture chocolate if you want to replicate those beautifully chocolate decorates you see on Instagram or in professional pastry shops! In this recipe I am using Callebaut Dark Chocolate (callets), this  is a high-quality chocolate (yet affordable) that contains a higher percentage of cocoa butter than the average supermarket chocolate. The additional cocoa butter, combined with proper tempering technique gives the chocolate a more shiny look, a firmer “snap” when broken, and a creamier, more smooth texture. Couverture type of chocolate is used by professionals and by home bakers who want to take their chocolate work to the next level. It is usually sold online in a bigger pack eg. 1 kg and perfect to make recipes that requires high quality chocolate. I order mine from Amazon and surprisingly the price / kg it is not even so much more expensive than a low quality supermarket chocolate
Black sesame Tart with Yuzu curd
Lovely Black sesame tart with Yuzu curd

7 Baking tips regarding the TECHNIQUE of making this Black sesame Tart with Yuzu curd

I have a very detailed step by step tutorial including all my tricks and tips for making the perfect sweet shortcrust in here. I also happen to have a super baking guide about how to make silky, tangy lemon curd from scratch in here. Make sure you visit these articles. If you read and follow my instructions and tips I can guarantee that you will succeed making this Black sesame Tart with Yuzu curd!

1. The importance of temperature while making Pâte Sablée, sweet shortcrust tart shells

Baking is science and in general temperature is one of the most important factors to understand AND utilise for our benefit. When I say temperature I don’t purely mean baking temperature but also the environment we work e.g kitchen temperature as well as the dough temperature.

While making sweet tart crust, temperature is everything! If the dough is too hot, it’s sticky and can’t be rolled out or shaped. If too cold, it will easily break. The entire tart making process is a balancing exercise between keeping the dough cold enough but not too cold.

To give you a concrete example, in a home kitchen environment on a warmer day this practically means taking the dough in and out of the freezer about 15 times in between steps to ensure the dough is always on the right temperature to work with. If you are lucky and have a cold kitchen, you might be ok with 2-5 chilling breaks. Yes, not just to chill the dough once or twice but to be in control of the dough temperature all the time. Please note that sesame seeds in the dough won´t make it easier, so please pay attention to this!

Black sesame Tart

2. What equipment is needed to make the tart case for this Black sesame tart

You can only achieve neat, visually appealing, even golden colour tart crust by using professional baking equipment. Luckily these are available to purchase on Amazon not just for professionals but also for home bakers. If you want to make beautiful, patisserie style tarts it’s worth to invest into a perforated baking mat, a couple of perforated tart rings and a silicon mat.

Silicone baking mat

I recommend using Silicone baking mat for rolling the shortcrust dough out in between them. The recipe is designed in a way that you do not need to add extra flour while rolling the dough however it might stick to your kitchen counter so use silicone baking mat. It’s also possible to use 2 sheets parchment paper however the silicone mat provides a much neater, smooth surface. It can be washed and then used all the time so overall worth the investment. I am using the “Amazon basics” cheapest version so no need to buy anything expensive, check it out in here: Silicone baking mat

While rolling the Pâte Sablée dough, start from the center of the disc and work your way out in all directions. Again remember, temperature is very important. If the dough is too cold, you won´t be able to roll it out. If too warm, it will be difficult to handle and will even stick to the silicone baking mat.

Pâte Sablée
roll the dough in between two silicone baking mat so it won´t stick

Perforated baking “air” mat

The air mat is perfect for baking tart crust, éclairs or even cookies. Thanks to the holes in the mat, the heat spreads evenly throughout mats’ surface guaranteeing a perfect and even baking without blind baking. The Pâte Sablée dough won´t puff up while baking the tarts and will be super neat and even.

While baking these black sesame sweet shortcrust tart shells, use the Perforated “air” baking mat straight on top of the oven rack (so not in a baking pan) so that the air can circulate properly. I have been using mine for a while now and love it. Check it out in here: Perforated “air” baking mat

Black sesame Tart

Perforated tart ring

The Perforated tart rings are non-stick and stainless, they allow homogeneous baking due to the even air circulation. It’s a a genius solution, isn’t it? Silikomart (and some other quality brands) offering the rings in various shapes and sizes, I am using a 8cm (3,14inch) diameter round version. As far as I can see there are several cheap copies of the initial Silikomart product, I am not sure though whether they are made of the same material and whether they work or not.

No need to grease the tart rings, the Pâte Sablée dough will stick to its side providing a very neat looking beautiful tart shell. I have been using my Perforated tart ring for over a year and it’s the best investment I have ever made.

I can not recommend it enough, it’s really one of those tools you have to invest in once and then will change your baking experience forever, check them out in here: Perforated tart ring

Tart ring
perforated tart rings are the biggest kitchen hacks of the 21st century:)

3. Process of making sweet shortcrust pastry case with black sesame

Now that we covered the most important factors you have to bear in mind while making Pâte Sabléelet´s see how to make black sesame shortcrust pastry step by step

  • Make sure all ingredients are measured with Digital scale and prepare all the tools ahead:Rolling pinSilicone baking matPerforated “air” baking matPerforated tart ring
  • Place the measured butter cubes into the freezer for 5-10 minutes
  • Sift together dry ingredients; flour, icing sugar, salt, mix so they are combined properly then add in toasted black sesame seeds
  • Add very cold butter cubes to dry ingredients and rub the mixture between your hands until it becomes a sand like consistency. This will take about 3 minutes, make sure you do not spend too much time with this step as butter can easily warm up and that is something we want to avoid
  • Add egg into the mixture and mix with your hands just until the dough comes together. First it might look crumbly but do not add more wet or dry ingredients to the recipe instead gently knead the dough with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
  • If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat. The recipe quantity is designed in a way that once you roll the dough out it will reach the silicone baking mat from edge to edge
  • Place the dough into the freezer for 10-15 min in between the two Silicone baking mat. Do not remove the mat at this point as the dough might stick to the mat while it is warm and it would break the dough
  • Prepare your oven rack with the Perforated “air” baking mat and Perforated tart rings on top
  • Take the dough sheet out from the freezer, remove the top of the silicone mat, and using one of the Perforated tart rings, cut out 8 circles – this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
  • If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer a lot of times but that is fine, don´t try to force the dough while it is warm. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Cut 8 long stripes out of the dough, this will be the side of the tart
  • Carefully place the stripes into the ring one by one. Press each stripe onto the side of the rings so it sticks to it. Again make sure you work with a dough that is cold enough but not frozen as that would make impossible to place it into the tart ring without breaking it
  • Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
  • Pre-heat oven to 160C / 320F
  • After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
  • Bake for 20 min then carefully remove the rings. Once you take the tarts out of the oven wait for a minute or two for the pastry to somewhat contract within the ring then you will be able to easily remove the rings. If ring seems to stuck onto your pastry it means probably you will need to bake it for a few more minutes
  • Once tart rings are removed, bake the tart cases for another few minutes. The tarts will be ready baked already after a few minutes however if you wish to bake it until golden brown then bake it for another 10 minutes. Rotate the baking sheet if necessary
  • Let the black sesame tart shells cool on the Perforated “air” baking mat before filling them with yuzu curd
Black sesame Tart process
lovely shortcrust dough with black sesame seeds
Black sesame Tart process
cut the bottom of the tarts
Black sesame Tart process
place the side of the tart inside the ring and gently press them onto the bottom and onto the ring too
Black sesame Tart
trim the top
Black sesame Tart
well baked black sesame tart shells before filling them

4. How to make Yuzu curd filling

Making the yuzu curd filling for this Black sesame tart is extremely easy and quick! It also tastes amazing… and you will need only 4 ingredients. Make sure you read my Ultimate Lemon curd recipe in here, as the process of making any citrus curd is identical.

  • Place yuzu juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling
  • After about 8-10 minutes the mixture starts to thicken like custard. I find the temperature at this stage is around 80C/176C
  • Remove yuzu curd from the heat, and to be on the safe side, pour the cooked curd through a sieve so you will get rid of any potential egg bits in there
  • With a rubber spatula mix in room temperature butter in small cubes one by one. Make sure that each cube of butter is fully incorporated before adding the next. If you have a blender, blend butter into curd, if not, make sure you fully incorporate it with your spatula
  • Pour curd into a shallow container (so it will cool quicker) and place plastic wrap directly on top so it is touching the top of the curd. (This prevents skin forming on top.) The curd will continue to thicken as it cools in the fridge
  • Use it to fill your tart cases once room temp or slightly cooled. No need to wait until it fully sets but it should not be warm
Yuzu curd process
lovely yuzu curd, I wish you could smell this!

5. How to make chocolate shard decoration for this tart

The chocolate shard decoration really takes this tartlet to the next level, and it is so easy, I suggest you give it a go!

You will need to temper chocolate for this decoration but don´t panic, it is super easy! There are a few way to temper chocolate, I have 2 tutorials available that will help you: 1. Seeding method 2. Cocoa butter powder method

  1. Seeding method is effectively tempering the chocolate with the chocolate itself. In details I explain the seeding method in this post
  2. With cocoa butter powder method I am using Callebaut Mycryo, I explain in details how to temper chocolate with cocoa butter powder in this post

No matter what method you chose to temper the chocolate, it is very quick and simple and a brilliant baking skill one can learn and take desserts to the next level! Once you learn it, you will be able to make chocolate decorations, chocolate bonbons etc. any time you want!

So once you have your tempered chocolate ready, color it with fat soluble black food coloring. Please note that you can only use fat soluble colorings, normal water soluble that you would use to color frosting might break the chocolate.

Once you are happy with the color of your chocolate, spread it over parchment paper in an even, thin layer with the help of a large Offset spatula, and roll up the parchment carefully. Place the rolled up chocolate into the fridge for 1hour. If you tempered the chocolate correctly, it should set in the fridge and once you unroll the parchment, the chocolate “sheet” should break up naturally into shards. How genius?! Love how easy and visually appealing this decoration is, try it!

Chocolate decoration process
temper dark chocolate and apply some black food coloring
Chocolate decoration process
spread chocolate on parchment paper and roll it up
Chocolate decoration process
Once it sets, roll it out and voila, you have amazing black chocolate shards

6. How to assemble this Black sesame tart with Yuzu curd

First, you will make the black sesame tart shells then you have to let them cool before filling. Next, make the yuzu curd filling and let is slightly set before using (no need to fully chill).

The assemble process is rather simple

  1. Fill each tart case with yuzu curd up to the edge
  2. Let the tarts set in the fridge for min 4 hours
  3. Place one chocolate decoration on each and pipe a tiny bit of yuzu curd on them

Voila, your Black sesame tart with Yuzu curd is ready! Enjoy and store in fridge!

Black sesame Tart with Yuzu curd process
fill each tartlet shell with yuzu curd
Black sesame Tart with Yuzu curd
place chocolate shard on top
Black sesame Tart with Yuzu curd
pipe a tiny bit of yuzu curd on the chocolate shard

Some more Tart recipe ideas to try

Creamy Raspberry tart – This Raspberry tart recipe is an ideal balance between buttery, melt in your mouth shortcrust pastry and silky raspberry ganache with full of natural raspberry flavour. One of the easiest most delicious tartlets ever! Recipe in here

Triple Hazelnut nut with gold chocolate disk decoration – This Triple hazelnut tart recipe is a dream for hazelnut lovers but what makes it even more special is the gold chocolate disk decoration melted on top! Contrasting layers of melt in your mouth hazelnut Pâte Sablée tartlet shell, silky hazelnut ganache, crunchy hazelnut .. a super complex dessert experience that is much easier to make than it might look, try it! Recipe in here

Strawberry Pistachio tart – This Strawberry Pistachio tart consist of Pâte Sablée sweet shortcrust pastry filled with silky Pistachio ganache and topped with delicious fresh strawberries. Beautiful contrast of rich and nutty Pistachio ganache and refreshing fruit in a buttery, sweet but not too sweet melt in the mouth pastry shell. Recipe in here

Caramelized banana & Caramel tart – This is the perfect easy yet fancy dessert you can make at home and impress everyone ! The tart has 3 elements: Home made Pâte Sablée (sweet shortcrust) tart shell, 5 minutes caramelized banana layer, super quick and easy 3 ingredients caramel layer on top. Recipe in here

Passion fruit & Chocolate tart – If you have not tried pairing passion fruit and chocolate before, you are missing out, they are truly match made in heaven! Silky & rich chocolate ganache meets floral & tropical yet tangy passion fruit curd in this Chocolate Pâte Sablée tart shell! Recipe in here

Salted caramel & Chocolate tart – This Salted caramel chocolate tart is one of my favourite tarts ever! Salted caramel and Chocolate are match made in heaven… It just tastes phenomenal as the buttery caramel with slight salty kick meets the silky chocolate ganache! Recipe in here

Coffee tart – This Coffee Tart or Mocha tart recipe is a dream for coffee lovers! Pâte Sablée filled with silky Coffee ganache and decorated with cream that makes it effectively a Cappuccino Tart. Once the Pâte tart shells baked, it is a super easy and quick recipe, the coffee ganache is literally 3 ingredients! Recipe in here

Lemon meringue tart – This Lemon meringue tart recipe is a decorative, individual dessert version of the well know lemon meringue pie. I love everything about this French tartlet recipe! Pâte Sablée sweet shortcrust pastry filled with tangy and creamy lemon curd and topped with sweet and silky Swiss meringue. Recipe in here

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Black sesame Tart with Yuzu curd

RECIPE CARD – Black sesame tart with yuzu curd

5 from 5 votes
Print Pin Rate
Course: Dessert
Cook Time: 2 hours
Waiting Time: 4 hours
Total Time: 6 hours
Servings: 8
Calories: 622kcal

Ingredients

Yuzu curd

  • 200 g Yuzu juice 100% juice of fresh yuzu or store bought 100% yuzu juice
  • 6 Egg yolks
  • 240 g Granulated sugar
  • 200 g Unsalted butter room temperature soft

Sweet tart crust

  • 230 g Pastry flour AP works too
  • 90 g Icing sugar
  • 40 g Black sesame seeds roast it first for a few minutes until nutty smell
  • Pinch of salt
  • 110 g Unsalted butter very cold
  • 50 g Egg approx. 1 egg

Decoration (optional)

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

Yuzu curd

  • Place yuzu juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling
  • After about 8-10 minutes the mixture starts to thicken like custard (mixture will reach around 80C /176F)
  • Remove from heat, pour the cooked curd through a sieve
  • With a rubber spatula mix in room temperature butter in small chunks s one by one, makes sure each chunk is fully incorporated before adding the next. Hand blend
  • Let the curd cool before using it as a filling, no need to wait until it fully sets

Tart cases

  • Sift together dry ingredients; flour, icing sugar, salt then add in toasted black sesame seeds
  • Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency
  • Add egg into the mixture and mix with your hands just until the dough comes together
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
  • If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
  • Place the dough into the freezer for 15 min in between the two Silicone baking mat. Do not remove the mat at this point
  • Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
  • Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles – this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
  • If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Cut 8 long stripes out of the dough, this will be the side of the tart
  • Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
  • Place the Perforated tart ring with the pastry dough in them into the freezer for 2 hours
  • Pre-heat oven to 160C / 320F
  • After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
  • Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown. Let them cool on the Perforated "air" baking mat before filling
  • Let tart cases fully cool before filling them

Assemble

  • Fill each tart case with lyuzu curd up to the edge
  • Let the tarts set in the fridge for min 4 hours

Decoration (optional)

  • To make the chocolate shard: Melt and temper chocolate then color it to black
  • Spread chocolate over a sheet of parchment paper in a thin and even layer then roll it up
  • Let it set in the fridge for 60 minutes then carefully start rolling the parchment out. The chocolate should naturally break into shards as you are rolling it out

Nutrition

Calories: 622kcal | Carbohydrates: 65g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 22mg | Potassium: 214mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1200IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 2mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!

Black sesame Tart with Yuzu curd

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1 comment

Sally July 5, 2021 - 6:26 pm

5 stars
This is the most incredible tartlet ever! Thanks for the detailed instructions, finally I can bake like a Pro!

Reply

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