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Black Sesame & Raspberry Tarts

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.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
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.