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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Servings: 4 people
Course: Dessert
Cuisine: Asian Fusion
Ingredients Method Notes

Ingredients
  

Sesame Pastry
  • 125 g plain flour
  • 50 g dark brown sugar
  • 115 g butter melted
  • 1 tsp vanilla bean paste
  • ¼ tsp salt
  • 10 g black sesame seeds roasted
Yuzu Curd
  • 200 ml yuzu juice
  • 300 g caster sugar
  • 150 g butter
  • 6 eggs beaten
Garnish
  • 2 tbsp black sesame seeds roasted
  • 2 tbsp white sesame seeds roasted

Method
 

Prepare the Pastry
  1. Preheat the oven to 170°C fan.
  2. Grease a 23cm round deep-sided loose-bottomed tart tin with butter.
  3. Sift the flour into a medium bowl. Add sugar, salt, melted butter, and vanilla bean paste.
  4. Mix until a loose dough forms, then fold in the black sesame seeds.
  5. Press the dough evenly into the base and slightly up the sides of the tart tin.
  6. Bake for 15–20 minutes until lightly set. Remove and allow to cool completely.
Make the Yuzu Curd
  1. Add yuzu juice, sugar, and butter to a deep medium saucepan.
  2. Heat gently over low to medium heat until the butter melts.
  3. Slowly whisk in the beaten eggs.
  4. Stir continuously until the curd thickens to a smooth consistency.
  5. Remove from heat and cool for 10–15 minutes.
Assemble the Tart
  1. Pour the cooled yuzu curd into the baked tart shell.
  2. Refrigerate for 3–4 hours until fully set.
Garnish and Serve
  1. 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.
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