A rich and citrusy tart combining a buttery black sesame pastry with smooth yuzu curd, finished with toasted black and white sesame seeds.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Chilling Time: 3–4 hours
Total Time: Approximately 4 hours 55 minutes
Serves: 8–10
Cuisine: Japanese-inspired
Course: Dessert
Tags: Yuzu Tart · Japanese Desserts · Black Sesame · Yuzu Recipes · Tart Recipes · Baking · Asian Desserts
Ingredients
For the Sesame Pastry
- 125g plain flour
- 50g dark brown sugar
- 115g butter, melted
- 1 tsp vanilla bean paste
- ¼ tsp salt
- 10g black sesame seeds, roasted
For the Yuzu Curd
- 200ml yuzu juice
- 300g caster sugar
- 150g butter
- 6 eggs, beaten
To Garnish
- 2 tbsp black sesame seeds, roasted
- 2 tbsp white sesame seeds, roasted
Method
1. Prepare the tart tin
Preheat the oven to 170°C fan.
Grease a 23cm round, deep-sided loose-bottomed tart tin with a little butter.
2. Make the sesame pastry
Sift the flour into a medium-sized bowl.
Add the brown sugar, salt, melted butter and vanilla bean paste.
Mix until a loose dough forms.
Stir in the roasted black sesame seeds.
3. Bake the pastry
Press the dough evenly into the base of the tart tin and slightly up the edges.
Bake in the centre of the oven for 15–20 minutes, until lightly golden.
Remove from the oven and set aside to cool.
4. Make the yuzu curd
Add the yuzu juice, caster sugar and butter to a deep-sided saucepan.
Cook over low to medium heat until the butter has melted.
Slowly whisk in the beaten eggs, stirring continuously.
Continue cooking and stirring until the mixture thickens into a smooth curd.
Remove from the heat and allow to cool for 10–15 minutes.
5. Fill and chill the tart
Pour the yuzu curd into the cooled tart case.
Refrigerate for 3–4 hours, or until the curd has fully set.
6. Garnish and serve
Mix the roasted black and white sesame seeds together.
Sprinkle them around the edges of the tart.
Slice and serve chilled.
