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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


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.


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


  • 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


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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