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Black Sesame & Raspberry Tarts

Black Sesame Raspberry Tarts

Elegant tarts featuring crisp cocoa shells filled with silky black sesame mousse, bright raspberry jam, and crispy sesame brandy snaps for a rich and balanced dessert.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course baking, Dessert
Cuisine French
Servings 8 people
Calories 350 kcal

Equipment

  • 1 mixing bowl
  • 1 saucepan
  • 1 whisk
  • 1 baking sheet lined
  • 6 tart molds
  • 1 piping bag optional, for mousse

Ingredients
  

  • 1¼ cups all-purpose flour 175 g
  • 2 tbsp cocoa powder 25 g
  • 2 tbsp powdered sugar 18 g
  • ½ tsp kosher salt
  • 1 tsp granulated sugar
  • ½ cup cold unsalted butter cubed (113 g)
  • 1 large cold egg
  • 3 tbsp whole milk 40 g
  • 3 tbsp black sesame paste 45 g
  • 3 tbsp heavy cream 45 g
  • 3 tbsp white chocolate or caramelized white chocolate 45 g
  • Pinch of salt
  • 1 tsp gelatin bloomed in 1 tbsp water
  • ⅔ cup whipped cream 145 g
  • 1 cup fresh raspberries 135 g
  • 1 tbsp granulated sugar 15 g
  • 2 tsp pectin 6 g
  • ¼ cup butter 36 g
  • ¼ cup brown sugar 36 g
  • ¼ cup corn syrup 36 g
  • ¾ tsp brandy or rum optional
  • ¼ cup all-purpose flour 36 g
  • Pinch of salt
  • 1 tbsp toasted black sesame seeds 18 g
  • About 60 fresh raspberries for garnish

Instructions
 

  • In a mixing bowl, combine flour, powdered sugar, cocoa powder, salt, and granulated sugar.
  • Cut in cold cubed butter until mixture becomes crumbly.
  • Add the cold egg and mix until a dough forms. Chill the dough for 30 minutes.
  • Roll out the dough and press into tart molds. Prick the surface with a fork.
  • Bake tart shells at 350°F (175°C) for 15-20 minutes. Let cool completely.
  • For raspberry jam, heat raspberries and granulated sugar in a saucepan.
  • Stir in pectin and simmer for 5-7 minutes until thickened. Cool completely.
  • For mousse, warm milk, black sesame paste, and heavy cream until just warm.
  • Add white chocolate, stirring until melted. Mix in bloomed gelatin and salt.
  • Cool slightly, then gently fold in whipped cream. Chill until mousse is pipeable.
  • To make brandy snaps, melt butter, brown sugar, and corn syrup together.
  • Remove from heat and stir in flour, salt, brandy (optional), and toasted black sesame seeds.
  • Spoon small rounds onto a lined baking sheet and bake at 350°F (175°C) for 6-8 minutes until golden.
  • Cool brandy snaps until crisp.
  • To assemble, spread raspberry jam in tart shells, pipe or spoon mousse on top.
  • Arrange fresh raspberries over the mousse and garnish with brandy snaps.

Notes

  • Keep ingredients cold for better tart shell texture.
  • Do not overmix mousse to maintain lightness.
  • Use a piping bag for neat mousse presentation.
  • Store tarts chilled and consume within 2 days.