Black Sesame & Raspberry Tarts

Experience the sublime harmony of nutty black sesame and bright raspberry flavors in these elegant tarts. A rich cocoa tart shell cradles a silky black sesame and caramelized white chocolate mousse, layered with tangy raspberry jam and topped with fresh berries and crisp black sesame brandy snaps. Every bite offers a delightful contrast of textures and taste, perfect for a special dessert or sophisticated treat.

Crafted with careful attention, this dessert combines intricate flavor profiles and eye-catching presentation to impress guests and satisfy your sweet tooth. The blend of smooth mousse, fruity jam, and crunchy snaps makes these tarts a memorable finale for any meal.

Ingredients

• All-purpose flour: 175 g of fine flour provides sturdy structure for the cocoa tart shell, ensuring perfect bake and texture.
• Icing sugar: 18 g finely powdered to gently sweeten the tart dough without graininess.
• Cocoa powder: 25 g unsweetened powder adds rich chocolate flavor and color to the tart base.
• Kosher salt: ½ teaspoon to enhance all flavor elements subtly throughout the dough.
• Granulated sugar: 1 teaspoon adds slight sweetness and balance in the tart shell, plus 15 g for raspberry jam.
• Cold butter: 113 g (1 stick) cut into small pieces, key for flaky and tender tart crust.
• Large cold egg: Binds the tart dough creating a smooth texture and golden color when baked.
• Whole milk: 40 g warmed to dissolve gelatin and mix into the mousse smoothly.
• Roasted black sesame paste: 45 g providing deep, nutty flavor that defines the mousse.
• Heavy cream: 45 g warmed for the mousse and 145 g whipped to fold in for airy texture.
• White chocolate (or caramelized white chocolate): 45 g melted to add creamy, caramel notes enhancing the mousse.
• Powdered gelatin: 1 teaspoon bloomed in 1 tablespoon water, stabilizes the mousse for smooth set.
• Raspberries: 135 g fresh for jam and about 60 fresh for garnish, giving bright tartness and freshness.
• Pectin: 6 g used in raspberry jam to naturally thicken and gel the fruit spread.
• Butter: 36 g melted for brandy snaps, adding rich flavor and crisp texture.
• Brown sugar: 36 g contributes caramel sweetness and color to brandy snaps.
• Corn syrup: 36 g imparts chewiness before crisping in the brandy snaps mixture.
• Brandy or rum (optional): ¾ teaspoon adds depth and warmth to the flavor of the snaps.
• Flour: 36 g incorporated in the snaps to give stable shape and crunch.
• Lightly toasted black sesame seeds: 18 g for nutty aroma and crisp texture in the brandy snaps.

Instructions

Prepare the Cocoa Tart Shell

Combine flour, icing sugar, cocoa powder, salt, and granulated sugar in a bowl. Rubbing in cold butter pieces until the mixture resembles coarse crumbs ensures the fat is evenly distributed for a tender crust. Add the cold egg and mix just until dough forms to avoid gluten development, producing a flaky tart base. Chill the dough to relax gluten and firm the butter, then roll out and line tart molds. Chilling before baking prevents shrinkage, oven bake at 175°C (350°F) for 15–18 minutes until set and slightly firm. Cool completely to maintain shape and texture before filling.

Make the Raspberry Jam

Start by heating fresh raspberries with granulated sugar in a saucepan to release natural juices and dissolve sugar. Combine pectin with a little sugar to prevent lumping, then stir into the fruit mixture and cook for 2–3 minutes until the jam thickens slightly. Blending the jam creates a smooth texture perfect for spreading. Cool thoroughly before assembly to prevent melting the mousse layer.

Prepare the Black Sesame & Caramelized White Chocolate Mousse

Warm milk and heavy cream gently, then add white chocolate to melt slowly, allowing the flavors to combine smoothly. Incorporate roasted black sesame paste and a pinch of salt to balance sweetness and amplify nuttiness. Stir in bloomed gelatin to stabilize the mousse so it holds shape once chilled. Allow this mixture to cool slightly to avoid deflating the whipped cream when folding it in, producing a light, airy mousse with a luscious texture.

Create the Black Sesame Brandy Snaps

Melt butter, brown sugar, and corn syrup in a saucepan to create a rich and sticky base for the snaps. Off the heat, stir in brandy or rum if using, adding aromatic depth, then mix in flour, salt, and toasted black sesame seeds for crunch and flavor. Spoon small circles of batter onto parchment-lined trays, baking at 180°C (355°F) for 6–8 minutes until thin, golden and crisp. Cool fully to achieve the perfect snap texture, which contrasts beautifully in the finished tart.

Assemble the Tarts

Spread a thin, even layer of raspberry jam inside each cooled cocoa tart shell, providing a tart contrast to the rich mousse. Pipe or spoon the black sesame mousse on top, smoothing or texturing the surface as desired. Garnish each tart with fresh raspberries arranged attractively for a burst of freshness and color. Finally, break the black sesame brandy snaps into irregular pieces and decorate the tarts to add delightful crunch and visual interest.

Storage Tips

Store assembled tarts chilled in an airtight container for up to two days to maintain freshness. Keep black sesame brandy snaps separately in a sealed container to prevent them from becoming soft or stale.

Serving Suggestions

Serve these tarts slightly chilled as a sophisticated dessert at dinner parties or special occasions. Pair with a cup of green tea or a light sparkling wine to complement the nutty and fruity flavors.

FAQs

Can I substitute black sesame paste?

Yes, you can use tahini or peanut butter, but the flavor will be less authentic and nutty compared to roasted black sesame paste.

How should I store the tarts if not serving immediately?

Keep the tarts refrigerated in an airtight container for up to two days to maintain freshness and mousse texture.

Can the raspberry jam be made ahead?

Absolutely, raspberry jam can be prepared a week ahead and stored in the refrigerator, allowing flavors to deepen.

Is there a vegan alternative for the mousse?

You can try using agar-agar for gelatin and plant-based cream, but the texture and flavor might differ from the original.

Why are brandy snaps important in this tart?

The brandy snaps add a contrasting crisp texture and a nutty sesame flavor that complements the smooth mousse and tart shell.

Can I use store-bought tart shells?

Yes, but homemade cocoa tart shells provide better texture and flavor that enhance the overall tart experience.

What if I don’t have pectin for the jam?

You can cook the jam longer to reduce it, but texture may be less gelled and more syrupy without pectin.

Black Sesame Raspberry Tarts

These elegant tarts feature a rich cocoa tart shell, a creamy black sesame and caramelized white chocolate mousse, tangy raspberry jam, and crisp black sesame brandy snaps topped with fresh raspberries.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Course baking, Dessert

Cuisine French

Servings 6 people

Calories 350 kcal

Equipment

• 1 mixing bowl
• 1 saucepan
• 1 tart molds
• 1 oven
• 1 parchment paper for brandy snaps
• 1 blender or food processor (optional for raspberry jam)

Ingredients

  

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

• 3 tbsp whole milk 40 g
• 3 tbsp roasted 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 powdered gelatin bloomed in 1 tbsp water
• 2/3 cup whipped cream 145 g

• 1 cup fresh raspberries 135 g
• 1 tbsp granulated sugar 15 g
• 2 tsp pectin 6 g

• 2 1/2 tbsp unsalted butter 36 g
• 2 1/2 tbsp brown sugar 36 g
• 2 1/2 tbsp corn syrup 36 g
• 3/4 tsp brandy or rum optional
• 1/4 cup all-purpose flour 36 g
• Pinch of salt
• 1 tbsp lightly toasted black sesame seeds 18 g

• About 60 fresh raspberries for garnish

Instructions

 

• Combine flour, powdered sugar, cocoa powder, salt, and granulated sugar in a bowl.
• Cut in cold butter until mixture resembles coarse crumbs.
• Add cold egg and mix until dough forms.
• Wrap dough and chill for 30 minutes.
• Roll out dough and line tart molds, then chill for 15 minutes.
• Bake at 350°F (175°C) for 15 to 18 minutes until set and cooled completely.
• For raspberry jam, heat raspberries and sugar in a small saucepan.
• Mix pectin with a little sugar, add to raspberries, and cook 2 to 3 minutes until thickened.
• Blend jam if desired and let cool.
• Heat milk and heavy cream until warm, then add white chocolate and stir until melted.
• Mix in black sesame paste and salt, stir in bloomed gelatin until dissolved, then cool slightly.
• Fold in whipped cream gently until smooth and airy.
• For brandy snaps, melt butter, brown sugar, and corn syrup in a saucepan.
• Remove from heat, stir in brandy (optional), flour, salt, and toasted sesame seeds.
• Spoon small circles of batter onto parchment paper and bake at 355°F (180°C) for 6 to 8 minutes.
• Let brandy snaps cool until crisp.
• Assemble tarts by spreading raspberry jam in tart shells, then topping with black sesame mousse.
• Arrange fresh raspberries on mousse and garnish with brandy snap pieces.

Notes

• Use caramelized white chocolate for deeper mousse flavor.
• Chill assembled tarts 1–2 hours for best texture.
• Dust with powdered sugar or cocoa powder for presentation.
• Store tarts refrigerated up to 2 days.