JapaneseMedium · Room Temp
Black Sesame Shortcrust Tart
A dense, uncompromising tart built on a buttery shortcrust base with a layer of bitter dark chocolate and a filling of toasted black sesame custard. Finished with coarse salt to cut through the richness.
Prep
35 min
Cook
53 min
Total
1h 28m
Method
1
Refrigerate the shortcrust pastry while you toast the sesame seeds. Spread sesame seeds in a single layer on a dry baking sheet.
2
Toast sesame seeds in a 160C oven for 10-12 minutes, shaking the tray once, until deeply fragrant and golden. Do not walk away — the line between toasted and burnt is thin.
3
Cool the sesame seeds completely. Reserve 2 tablespoons for garnish, then transfer the rest to a food processor.
4
Blend the toasted sesame seeds for 4-5 minutes, scraping down the sides frequently, until they release their oils and form a smooth, fluid paste. It will seize initially, then suddenly loosen. Set aside.
5
Preheat oven to 180C. Mix cocoa powder into the shortcrust pastry, then roll to 3mm thickness on a floured surface.
6
Line a 23cm tart pan with the pastry, pressing firmly into the edges. Trim the overhang. Prick the base all over with a fork.
7
Chill the lined pan for 20 minutes.
8
Blind bake at 180C for 15 minutes — pastry weighted with dried beans or rice. Remove weights, then bake a further 8-10 minutes until the base looks dry and set. Cool for 10 minutes.
9
Melt dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Spread in an even layer across the bottom of the cooled tart shell.
10
Refrigerate the shell for 10 minutes until the chocolate is firm and set.
11
In a stand mixer fitted with the paddle, beat softened butter and white sugar on medium-high for 4-5 minutes until pale and fluffy.
12
Add eggs one at a time, beating for 30 seconds after each addition. The mixture may look slightly split — this is normal.
13
Pour in heavy cream and vanilla extract, mix on low until combined.
14
Add the blended sesame paste, mixing on low until the filling is uniform and glossy. Scrape down the bowl thoroughly.
15
Reduce oven to 160C. Pour the sesame filling over the set chocolate layer.
16
Bake at 160C for 25-28 minutes. The filling is done when the edges are set and the center still has a 5cm wobble — like firm custard, not liquid.
17
Cool the tart to room temperature on the counter, about 45 minutes, then refrigerate for at least 2 hours until fully set.
18
Before serving, sprinkle the reserved toasted sesame seeds and coarse sea salt across the surface. Slice with a hot, dry knife, wiping between cuts.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
510
per serving
Calorie-dense · 510 kcal
Protein
9g
Carbs
36g
Fat
38g
DairyEggGluten FreeOccasional IndulgenceReduced SugarAntioxidant RichHigh CalciumHigh IronOmega 3
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
1.0
per serving
ECarbonAEU all-round· carbon sets the grade
Water
0.1m³
Land
36Pt
Runoff
0.09g P
dark chocolate drives 47% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
2
Sour
7
Bitter
0
Spicy
Textures
CreamyCrispyGranularSilky
Aromas
NuttySmokySweetToastyVanilla
Kitchen Equipment
Primary Tool
OvenOvenFood ProcessorHeatproof BowlKnifeOffset SpreaderRolling PinSpatulaStand MixerTart Pan 23cmBench ScraperDried Legumes Blind BakeParchment PaperPlastic Wrap
Safety & Storage
Cooking Temperature
Reduce oven to 160C for filling stage — baking too hot will cause the custard to curdle and the eggs to overcook, resulting in a grainy texture rather than a smooth, glossy finish.
Toast sesame seeds at exactly 160C and monitor closely — the window between deeply toasted (desired) and burnt (ruined) is narrow. Burnt sesame seeds develop acrid bitter notes that will dominate the filling.
Cross Contamination
Clean the food processor thoroughly between blending sesame paste and any other preparations — sesame oil is highly adhesive and residue will persist on blades and seals.
Use dedicated utensils for the chocolate layer if serving to sesame allergy sufferers — the same spatula used for sesame filling must not touch the chocolate layer.
Storage
Refrigerate completed tart for minimum 2 hours before slicing — the custard requires full setting or slices will collapse and the chocolate layer will smear.
Store refrigerated for up to 3 days in an airtight container — the custard contains egg and dairy making it perishable at room temperature.
Shelf Life
Best consumed within 24-48 hours for optimal texture — the shortcrust base will absorb moisture from the custard over time and lose its flaky structure by day 3.
Allergen Warning
Sesame is a primary ingredient and cannot be removed — do not serve to anyone with sesame allergy or sensitivity.
Egg content in the custard filling is not fully cooked (160C is below pasteurization threshold for custard) — this poses risk to high-risk populations including pregnant individuals, young children, elderly, and immunocompromised persons.
Handling
{"classification":"handling","text":{"text":"The custard filling is fully cooked at 160C for 25-28 minutes — the internal temperature reaches approximately 85-90C which exceeds the 72C pasteurization threshold for egg-based custards. The wobble test confirms the filling is set, not raw."}}
Allow tart to reach nearly cold (2+ hours refrigeration) before slicing — a warm tart will stick to the knife and tear the custard.
Pro Tips
Technique
Do not rush the sesame paste. Four to five minutes of blending sounds excessive until you hit that moment where it releases and goes fluid — that transition is the entire texture of this tart. Stop early and you'll taste grit, not depth.
Substitution
If dark chocolate isn't available, use an equivalent weight of high-quality milk chocolate — the result will be sweeter and softer in the middle layer, but structurally sound. Reduce the white sugar by 15g in the filling to compensate.
From the chef
Black sesame gets disrespected. Turned into soft-serve, draped over ice cream, reduced to a garnish. But this seed deserves gravity. I built this tart the way I approach all my work — no apology, no sweetness for sweetness's sake. Dense shortcrust, a layer of near-bitter chocolate, and a filling that sets like something you should commit to eating. Finish with salt and walk away.
TagsBlack SesameDark ChocolateCustardShortcrustTartToasted SesameSea Salt
AllergensSesameEggsMilkGluten
Source: generated · June 13, 2026