Black sesame tart with yuzu curd

5 from 24 votes

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!

Prep Time1

Cook Time1

Waiting Time4

Total Time6

Course: Dessert

Cuisine: Japanese

Servings:

Calories: 622kcal

Author: Katalin Nagy

Equipment

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)

50 g Callebaut Dark Chocolate (callets)
Black fat soluble chocolate food coloring

Metric - US Customary

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 (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 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 dry ingredients; flour, icing sugar, salt then add in toasted black sesame seeds
Add very cold butter chunks 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 mats.
Place the dough into the freezer for 15 min in between the two silicone baking mats. 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
Cut 8 long strips out of the dough, this will be the side of the tart
Carefully place the strips into the ring one by one. Press each strip 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 the yuzu 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
Store the tartlets in in the fridge

Nutrition