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Black Sesame & Raspberry Tarts with Cocoa Shortcrust Recipe

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3.8 from 48 reviews

Indulge in the rich and sophisticated flavors of black sesame and raspberry tarts featuring a delicate cocoa tart shell, a luscious black sesame and caramelized white chocolate mousse, and a vibrant homemade raspberry jam, all topped with fresh raspberries for a perfect balance of nuttiness and tartness.

  • Total Time: 5 hours 10 minutes (including chilling time)
  • Yield: 8-10 tarts

Ingredients

Cocoa Tart Shell

  • 175g all-purpose flour
  • 18g icing sugar
  • 25g cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 113g (1 stick) cold butter, cut into small pieces
  • 1 large egg, cold

Black Sesame and Caramelized White Chocolate Mousse

  • 40g whole milk
  • 45g roasted black sesame paste
  • 45g heavy cream
  • 45g white chocolate (or caramelized white chocolate)
  • Good pinch salt
  • 1 tsp powdered gelatin, bloomed in 1 tbsp water
  • 145g whipped cream

Raspberry Jam

  • 135g raspberries
  • 15g granulated sugar
  • 6g pectin

Assembly

  • About 60 fresh raspberries

Instructions

  1. Make the Cocoa Tart Shell: In a mixing bowl, combine the all-purpose flour, icing sugar, cocoa powder, kosher salt, and granulated sugar. Cut in the cold butter pieces until the mixture resembles coarse crumbs. Add the cold egg and mix until just combined. Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour. Roll out the dough and line tart pans, then bake at 350°F (175°C) for about 15-20 minutes until firm. Let cool completely.
  2. Prepare the Raspberry Jam: In a saucepan, combine raspberries, granulated sugar, and pectin. Cook over medium heat, stirring frequently until the mixture thickens and reaches a jam consistency. Remove from heat and allow to cool.
  3. Make the Black Sesame and Caramelized White Chocolate Mousse: Bloom gelatin in water. In a small saucepan, heat whole milk and roasted black sesame paste until warm and smooth. Remove from heat and add caramelized white chocolate, stirring until fully melted. Stir in the bloomed gelatin and a good pinch of salt. Let the mixture cool slightly. Whip the heavy cream to soft peaks, then fold gently into the black sesame mixture until fully combined. Finally, fold in the whipped cream carefully to maintain airiness.
  4. Assemble the Tarts: Spread a thin layer of raspberry jam inside the cooled cocoa tart shells. Pipe or spoon the black sesame mousse over the jam layer evenly. Chill the tarts in the refrigerator for at least 4 hours or until set. Before serving, top each tart with fresh raspberries for a fresh, tart contrast.

Notes

  • Make sure all dairy ingredients are cold to achieve the best mousse texture.
  • Baking tart shells blind with pastry weights helps keep their shape.
  • Caramelized white chocolate adds depth but can be substituted with regular white chocolate if unavailable.
  • Adjust sugar in the raspberry jam to balance tartness according to taste.
  • Ensure gelatin is fully bloomed to avoid lumps in the mousse.
  • Use fresh raspberries as the final garnish for the best flavor and aesthetics.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://allyumcooks.com/black-sesame-and-raspberry-tarts-with-cocoa-shortcrust-recipe/