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Black Sesame & Raspberry Tarts

Black Sesame Raspberry Tarts

Elegant tarts with a cocoa shell, black sesame mousse, tangy raspberry jam, and crisp brandy snaps. Perfectly balanced nutty, sweet, and tart flavors enhanced by fresh raspberries.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course baking, Dessert
Cuisine French
Servings 8 people
Calories 350 kcal

Equipment

  • 1 mixing bowl
  • 1 saucepan
  • 1 tart molds
  • 1 oven preheated
  • 1 whisk
  • 1 parchment paper

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tbsp powdered sugar
  • 3 tbsp cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 stick 4 oz cold unsalted butter, cubed
  • 1 large cold egg
  • 3 tbsp whole milk
  • 3 tbsp roasted black sesame paste
  • 3 tbsp heavy cream
  • 3 tbsp white chocolate or caramelized white chocolate
  • Pinch of salt
  • 1 tsp powdered gelatin bloomed in 1 tbsp water
  • 5 oz whipped cream
  • 1 cup fresh raspberries
  • 1 tbsp granulated sugar
  • 2 tsp pectin
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup
  • 3/4 tsp brandy or rum optional
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 2 tbsp lightly toasted black sesame seeds
  • About 60 fresh raspberries for garnish

Instructions
 

  • Combine flour, powdered sugar, cocoa powder, salt, and granulated sugar in a bowl.
  • Cut in the cold butter until mixture resembles coarse crumbs.
  • Add cold egg and mix until dough forms. Wrap and chill for 30 minutes.
  • Roll out dough and line tart molds. Chill for 15 minutes.
  • Bake at 350°F (175°C) for 15–18 minutes until set. Cool completely.
  • To make raspberry jam, heat raspberries and sugar in a saucepan.
  • Mix pectin with a little sugar and add to the raspberries. Cook 2–3 minutes until thickened.
  • Blend if desired and let cool.
  • Heat milk and heavy cream until warm. Stir in white chocolate until melted.
  • Add black sesame paste and salt, then stir in bloomed gelatin until dissolved.
  • Cool mixture slightly, then fold in whipped cream 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 sesame seeds.
  • Spoon small circles of batter onto parchment and bake at 355°F (180°C) for 6–8 minutes until golden.
  • Cool until crisp.
  • Spread raspberry jam in tart shells, pipe or spoon mousse on top, arrange fresh raspberries, and garnish with brandy snaps.

Notes

  • Use caramelized white chocolate for richer mousse flavor.
  • Chill assembled tarts 1–2 hours for best texture.
  • Dust with powdered sugar or cocoa for a bakery look.
  • Store leftovers refrigerated and consume within 2 days.