Black Sesame Tart with Yuzu Curd

Why You’ll Love This Recipe

You’ll love this recipe because it pairs the deep, toasted flavor of black sesame with the zesty brightness of yuzu, creating a complex flavor profile. The sweet tart crust is tender and flavorful, while the smooth yuzu curd adds a luscious, creamy texture. Optional dark chocolate decoration adds a luxurious finish, making this tart both beautiful and delicious.

Ingredients

For the yuzu curd:

• 200 g (1 cup) yuzu juice (100% fresh or store-bought)
• 6 egg yolks
• 240 g (1¼ cups) granulated sugar
• 200 g (1 cup) unsalted butter, room temperature and soft

For the sweet tart crust:

• 230 g (2 cups) pastry flour (all-purpose flour works too)
• 90 g (¾ cup) icing sugar
• 40 g (⅓ cup) black sesame seeds, roasted until nutty aroma
• Pinch of salt
• 110 g (½ cup) unsalted butter, very cold
• 50 g egg (approx. 1 egg)

For decoration (optional):

• 50 g (⅓ cup) Callebaut dark chocolate (callets)
• Black fat-soluble chocolate food coloring

Note: US customary cup measurements are indicative; for best results, weigh ingredients.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the yuzu curd:

1. In a heatproof bowl, whisk together egg yolks, sugar, and yuzu juice.
2. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and reaches about 170°F (77°C).
3. Remove from heat and strain through a fine sieve into a clean bowl to remove any cooked egg bits.
4. While still warm, whisk in the softened butter piece by piece until smooth and glossy.
5. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill until set.

Prepare the tart crust:

1. Roast the black sesame seeds in a dry pan over medium heat for a few minutes until fragrant. Let cool.
2. In a bowl, sift together pastry flour, icing sugar, and salt. Add the cooled roasted sesame seeds.
3. Add the very cold butter cut into chunks and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
4. Add the egg and mix until a dough forms. Avoid overworking. Wrap in plastic wrap and chill for at least 30 minutes.
5. Preheat oven to 350°F (175°C). Roll out the dough on a floured surface to about 3 mm thickness.
6. Line a tart pan with the dough, trim excess edges, and prick the base with a fork.
7. Chill the tart shell for 15 minutes, then bake for 15-20 minutes until golden brown. Cool completely.

Assemble the tart:

1. Pour the chilled yuzu curd into the cooled tart shell and smooth the surface.
2. Refrigerate until set, about 2-3 hours.

Decoration (optional):

1. Melt the dark chocolate and mix with black food coloring to achieve a deep black color.
2. Pipe or spread the chocolate decoratively on or around the tart for a striking contrast.

Servings and timing

Makes one 9-inch tart, serving about 8.
Preparation time: 40 minutes
Baking time: 15-20 minutes
Chilling time: 3-4 hours (including curd setting)
Total time: Approximately 5 hours

Variations

• Substitute yuzu juice with lemon or lime juice for a different citrus twist.
• Add toasted white sesame seeds for a milder flavor contrast.
• Use a nut crust base with ground almonds or hazelnuts.
• Top with fresh berries or edible flowers for added color.
• Infuse the yuzu curd with a hint of ginger or yuzu zest for extra aroma.

Storage/Reheating

Store the tart covered in the refrigerator for up to 3 days. Do not freeze, as the texture of the curd and crust may be affected. Bring to room temperature for 10-15 minutes before serving to enhance flavors.

FAQs

What if I can’t find fresh yuzu juice?

Use store-bought 100% yuzu juice for convenience without sacrificing flavor.

Can I make the tart crust ahead of time?

Yes, bake the crust and store in an airtight container for up to 2 days before filling.

How do I prevent the curd from curdling?

Whisk constantly over gentle heat and do not overcook the curd.

Can I make this tart gluten-free?

Use gluten-free flour blends instead of pastry flour.

Is black sesame paste an alternative to seeds?

Seeds provide texture and flavor; paste can be added to the filling for a different taste.

How do I store leftover tart?

Refrigerate in an airtight container and consume within 3 days.

Can I use butter substitutes?

Unsalted butter is best for flavor and texture; alternatives may change results.

How do I decorate the tart without chocolate?

Use whipped cream, fresh fruit, or edible flowers for a lighter finish.

Can I prepare the yuzu curd in advance?

Yes, yuzu curd can be made up to a week ahead and refrigerated.

How do I make the black sesame seeds more flavorful?

Roasting the seeds enhances their nuttiness and aroma.

Conclusion

Black sesame tart with yuzu curd is a beautifully balanced dessert that marries nutty, roasted flavors with bright citrusy freshness. Its crisp, tender crust and smooth curd filling create an elegant dessert perfect for celebrations or a refined treat. With precision and care, this tart showcases the artistry and science of baking at its best.

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