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Black sesame Tart with Yuzu curd

RECIPE CARD - 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!
5 from 12 votes
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Course: Dessert
Keyword: blacksesame, tart, yuzu
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
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