Black sesame tart, matcha mousse and raspberries

Recipe: (1 8 inch tart)

 

Sweet pastry tart shell (adapted from Dorie Greenspan)

1 1/2 cups flour

1/2 cup icing sugar

1/4 tsp salt

125g unsalted butter, chilled and cut into cubes

1 egg

 

1. Sift together flour icing sugar and salt. Transfer dry mixture in a bowl of a food processor

2. Add cold butter cubes. Pulse until mixture resembles coarse breadcrumbs.

3. Add in egg and pulse for in short bursts until dough starts to come together

4. Transfer mixture to a floured surface and knead gently until all dry ingredients have been incorporated. Shape into a circular round and wrap in clingfilm.

5. Refrigerate for 4 hours or overnight

6. Roll out pastry on a floured surface to a 10 inch round about 5mm thick

7. Transfer to a 8 inch pastry tart round and gently ease into place. Trim off overhanging edges. (alternatively use a 8 inch fluted tart pan), Prick bottom with prongs of a fork.

8. Place tart in freezer for 30 min. Preheat oven to 190 deg C

9. Place a buttered piece of foil over the frozen tart shell. Fill with pie weights (or dried beans/rice). Bake tart shell for 20 min.

10. Remove weights and foil. Bake for a further 10-15 min until golden browned at the edges

 

Black sesame cream patisserie

1 1/2 cups whole milk

1/2 cup sugar

4 egg yolks

3 tbs cornflour

3 tbs black sesame paste (unsweetened)

1 tbs unsalted butter

1. Heat milk in a medium saucepan until simmering

2. Whip together egg yolks, sugar cornstarch in a medium bowl until thick and light yellow.

3. Gradually add the hot milk into the egg mixture, whisking continuously to prevent the yolks from scrambling

4. Transfer mixture back to the saucepan. Over low-med heat, heat mixture until it just comes to a boil, stirring constantly. Continue to simmer for 1 min and mixture thickens

5. Remove from heat in stir in black sesame paste and butter. Transfer to a bowl and cover surface directly with clingfilm.

6. Chill in refrigerator overnight

 

Matcha mousse

1 cup whipping cream

2 tbs matcha powder

1/4 cup icing sugar

In a chilled bowl of a stand mixer, whip all the ingredients together on high speed until cream holds firm peaks. Use immediately

 

Assembly

1/2 cup fresh raspberries

1. Transfer black sesame pastry cream to tart shell until 4/5 full.

2. Pipe matcha mousse mixture with a round or star tip around the periphery of the tart. The matcha mousse mixture can be spread on top of the tart if preferred

3. Top with raspberries

4. Serve immediately or keep chilled for up to 1 day

Done