Featured on Eva Pau’s Asian Kitchen Season 2 Episode 2. This tart brings together two distinctive Asian flavours in a simple but elegant dessert. Black sesame gives the pastry a rich toasted depth, while yuzu adds a fragrant citrus note that feels lighter than lemon. Chilled until set and finished with toasted sesame seeds, it makes an impressive dessert that is both modern and easy to prepare.
Black Sesame Yuzu Tart
A delicate tart combining nutty black sesame pastry with a bright, citrusy yuzu curd. The buttery crust has a subtle roasted sesame flavour, while the silky yuzu filling delivers a refreshing balance of sweetness and sharpness.
Ingredients
Method
Prepare the Pastry
- Preheat the oven to 170°C fan.
- Grease a 23cm round deep-sided loose-bottomed tart tin with butter.
- Sift the flour into a medium bowl. Add sugar, salt, melted butter, and vanilla bean paste.
- Mix until a loose dough forms, then fold in the black sesame seeds.
- Press the dough evenly into the base and slightly up the sides of the tart tin.
- Bake for 15–20 minutes until lightly set. Remove and allow to cool completely.
Make the Yuzu Curd
- Add yuzu juice, sugar, and butter to a deep medium saucepan.
- Heat gently over low to medium heat until the butter melts.
- Slowly whisk in the beaten eggs.
- Stir continuously until the curd thickens to a smooth consistency.
- Remove from heat and cool for 10–15 minutes.
Assemble the Tart
- Pour the cooled yuzu curd into the baked tart shell.
- Refrigerate for 3–4 hours until fully set.
Garnish and Serve
- Sprinkle black and white sesame seeds around the edges before serving.
Notes
- Stir the curd constantly to prevent the eggs from scrambling.
- Allow the tart to chill fully before slicing for clean portions.
- Roasting sesame seeds beforehand gives a deeper flavour.
