If you’re on the hunt for a dessert that’s both visually stunning and a flavor explosion, the Black Sesame & Raspberry Tarts with Cocoa Shortcrust Recipe will quickly become your new favorite go-to treat. This recipe strikes the perfect balance between the deep, nutty richness of roasted black sesame and the bright, tangy burst of fresh raspberries, all nestled within a luxuriously tender cocoa shortcrust shell. It’s an impressive dessert that’s surprisingly approachable, making it ideal for your next special occasion or simply an indulgent weekend project.

Ingredients You’ll Need

The image shows six thin, round crackers arranged in a slight curve on a white marbled surface. Each cracker is golden brown with darker spots and is generously speckled with black sesame seeds, giving them a bumpy and textured look. The crackers have a slightly shiny finish and look crispy, with small holes and gaps throughout their surface. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, yet essential ingredients that each play a unique role in creating the perfect harmony of flavor, texture, and color. From the cocoa-rich tart shell that provides a firm but crumbly base, to the creamy, velvety black sesame mousse contrasted with fresh raspberries, every element is thoughtfully chosen.

All-purpose flour (175g): Forms the sturdy foundation of the cocoa shortcrust pastry for crisp, tender tart shells.
Icing sugar (18g): Adds subtle sweetness to the crust without overwhelming the cocoa flavor.
Cocoa powder (25g): Infuses the shell with a deep chocolate flavor and beautiful dark hue.
Kosher salt (½ tsp): Enhances all the flavors and balances sweetness.
Granulated sugar (1 tsp): Provides an additional touch of sweetness to the crust dough.
Cold butter (113g): Key for a flaky yet tender texture that melts in your mouth.
Egg (1 large, cold): Binds the dough while contributing richness.
Whole milk (40g): Adds creaminess to the black sesame mousse.
Roasted black sesame paste (45g): The star ingredient, delivering a bold nutty flavor and smooth texture.
Heavy cream (45g): Adds silkiness and volume to the mousse.
White or caramelized white chocolate (45g): Provides sweetness and luxury to complement the sesame paste.
Salt (a good pinch): Balances the mousse’s flavors and elevates sweetness.
Powdered gelatin (1 tsp, bloomed in 1 tbsp water): Ensures the mousse sets beautifully without losing its light feel.
Whipped cream (145g): Light and airy, folding into the mousse for the perfect texture.
Raspberry jam (homemade or store-bought): Adds a tangy sweetness layer that brightens the tarts.
Fresh raspberries (about 60): The jewel-like garnish that adds freshness and a burst of color.
Granulated sugar (15g) and pectin (6g) for raspberry jam: To prepare a smooth, set jam that complements the other flavors.
Raspberries for jam (135g): The base fruit for your homemade raspberry jam.

How to Make Black Sesame & Raspberry Tarts with Cocoa Shortcrust Recipe

Step 1: Prepare the Cocoa Shortcrust Tart Shells

Begin by combining the all-purpose flour, icing sugar, cocoa powder, kosher salt, and granulated sugar in a bowl to create a uniform base. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Next, add the cold egg to bind the dough without overworking it; this step is crucial to keeping your crust tender and flaky. Chill the dough in the refrigerator before rolling it out carefully into tart pans. Bake until just set, with a slight crispness that will hold the luscious filling perfectly.

Step 2: Make the Raspberry Jam

While the shells cool, prepare the fresh raspberry jam. Combine raspberries, granulated sugar, and pectin in a saucepan over medium heat. Stir continuously until the mixture thickens and reaches a jam-like consistency. This homemade jam will give your tarts a fresh, tangy layer that cuts through the richness of the mousse.

Step 3: Create the Black Sesame and Caramelized White Chocolate Mousse

In a small saucepan, warm the whole milk, then whisk in roasted black sesame paste, heavy cream, and caramelized white chocolate until silky smooth. Stir in a pinch of salt to elevate the flavors. Bloom the powdered gelatin in water, then mix it into the warm sesame mixture to help the mousse set beautifully. Once slightly cooled, fold in the whipped cream gently for an airy texture that melts on your tongue.

Step 4: Assemble the Tarts

Spread a thin layer of the raspberry jam at the base of the cooled cocoa tart shells. Spoon or pipe the black sesame mousse generously over the jam layer until full to the rim. Smooth the surface delicately with a spatula and chill in the fridge to set fully, usually a few hours or overnight for the best texture.

Step 5: Garnish and Add Fresh Raspberries

Carefully place fresh raspberries on top of each tart just before serving. Their vibrant red color beautifully contrasts with the dark, velvety mousse, adding a fresh, juicy pop with every bite.

How to Serve Black Sesame & Raspberry Tarts with Cocoa Shortcrust Recipe

Three small round desserts are lined up diagonally on a white marbled surface. Each dessert has a base layer of dark brown chocolate tart shell, filled with bright red fresh raspberries standing upright, tightly packed in a circle. On top of the raspberries, there is a thin, flat, circular layer of golden caramel with black sesame seeds, adding a crunchy texture. Some small crumbs from the caramel layer are scattered around the desserts on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the fresh raspberries, you can dust the tarts lightly with cocoa powder or edible gold flakes for an extra hint of elegance and visual appeal. A few toasted black sesame seeds sprinkled on top complement the mousse’s nuttiness perfectly, adding a subtle crunch and an extra dimension of flavor.

Side Dishes

Serve the tarts alongside a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to contrast the richness and balance the flavors. A small mixed berry salad can also complement the tart with extra freshness and a variety of textures.

Creative Ways to Present

For special occasions, serve the tarts on individual plates with a drizzle of raspberry coulis or chocolate sauce around them. You can also create mini versions of these tarts for a charming bite-sized dessert option at parties, making them even more irresistible.

Make Ahead and Storage

Storing Leftovers

The Black Sesame & Raspberry Tarts with Cocoa Shortcrust Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This keeps the mousse fresh and prevents the crust from becoming soggy while allowing the delicate flavors to meld beautifully.

Freezing

While the tart shells can be frozen if baked but unfilled, it is better to freeze completed tarts only if necessary. Wrap them carefully in plastic wrap and aluminum foil and freeze for up to one month. Thaw overnight in the fridge before serving.

Reheating

Since these tarts are best enjoyed chilled, avoid reheating them. Instead, allow frozen or refrigerated tarts to come to room temperature for about 15 minutes to enhance the flavors and texture before serving.

FAQs

Can I substitute black sesame paste with tahini?

While tahini has a similar sesame base, its flavor is less intense and a bit more bitter, which may alter the final taste. For the authentic nutty depth of the Black Sesame & Raspberry Tarts with Cocoa Shortcrust Recipe, roasted black sesame paste is highly recommended.

Is it possible to make these tarts gluten-free?

Yes! Replace the all-purpose flour in the tart shell with a gluten-free flour blend designed for baking. You might want to add a bit of xanthan gum to maintain texture, but the overall recipe should hold up well.

Can I use store-bought raspberry jam instead of making my own?

Absolutely! Using a high-quality raspberry jam is a great shortcut. Just make sure it’s not overly sweet to maintain the right balance with the mousse and tart shell.

How long does the mousse take to set properly?

The mousse typically needs about 3 to 4 hours in the fridge to set firmly. For best results and ease of slicing, chilling overnight is ideal.

Can I prepare the tart shells in advance?

Definitely! The cocoa tart shells can be baked and stored in an airtight container at room temperature for up to 2 days before filling, making prep more manageable.

Final Thoughts

I can’t recommend the Black Sesame & Raspberry Tarts with Cocoa Shortcrust Recipe enough if you want to wow your guests or simply treat yourself to something extraordinary. It’s a beautiful marriage of flavors and textures that feels both indulgent and special. Trust me, once you try it, these tarts will become a staple for your dessert repertoire. Happy baking!