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 time
- 1 hr
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
- 50 g Callebaut Dark Chocolate (callets)
- Black fat soluble chocolate food coloring
Instructions
- 1
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
- 2
After about 8-10 minutes the mixture starts to thicken (mixture will reach around 80C /176F)
- 3
Remove from heat, pour the cooked curd through a sieve
- 4
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
- 5
Let the curd cool before using it as a filling, no need to wait until it fully sets
- 6
Sift dry ingredients; flour, icing sugar, salt then add in toasted black sesame seeds
- 7
Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency
- 8
Add egg into the mixture and mix with your hands just until the dough comes together
- 9
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
- 10
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.
- 11
Place the dough into the freezer for 15 min in between the two silicone baking mats. Do not remove the mat at this point
- 12
Prepare your oven rack with the perforated "air" baking mat and perforated tart rings on top
- 13
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
- 14
Cut 8 long strips out of the dough, this will be the side of the tart
- 15
Carefully place the strips into the ring one by one. Press each strip onto the ring so it sticks to it
- 16
Place the perforated tart ring with the pastry dough in them into the freezer for 2 hours
- 17
Pre-heat oven to 160C / 320F
- 18
After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife
- 19
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
- 20
Let tart cases fully cool before filling them
- 21
Fill each tart case with the yuzu curd up to the edge
- 22
Let the tarts set in the fridge for min 4 hours
- 23
To make the chocolate shard: Melt and temper chocolate then color it to black
- 24
Spread chocolate over a sheet of parchment paper in a thin and even layer then roll it up
- 25
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
- 26
Store the tartlets in in the fridge