Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">25g almond flour (optional, can use all-purpose flour instead)</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice water</li><li class="ingredients-single-item">For the black sesame layer:</li><li class="ingredients-single-item">50g black sesame seeds, toasted</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">3 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">20g unsalted butter</li><li class="ingredients-single-item">For the matcha layer:</li><li class="ingredients-single-item">15g high-quality matcha powder</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">3 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">20g unsalted butter</li><li class="ingredients-single-item">For the whipped cream layer:</li><li class="ingredients-single-item">200ml heavy cream, cold</li><li class="ingredients-single-item">15g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the sugar art:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30ml water</li><li class="ingredients-single-item">Food coloring (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish or tart pan with removable bottom</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Coffee or spice grinder (for sesame seeds)</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Silicone baking mat or parchment paper</li><li class="equipment-single-item">Candy thermometer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Piping bag with small round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pie crust. In a food processor, combine the all-purpose flour, almond flour, powdered sugar, and salt with a few pulses. Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible (this creates flaky layers in your crust). Add the egg yolk and 2 tablespoons of ice water, pulsing just until the dough begins to come together. If needed, add the remaining tablespoon of water.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and gently form into a disk without overworking it. Wrap in plastic wrap and refrigerate for at least 1 hour. Cold dough is essential for a flaky crust as it prevents the butter from melting before baking, creating those lovely layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll the chilled dough on a lightly floured surface to about 3mm thickness and a circle about 30cm in diameter. Carefully transfer to your pie dish or tart pan. Press gently into the corners and trim excess, leaving a 1cm overhang which you can fold under or crimp decoratively. Prick the bottom with a fork, then line with parchment paper and fill with baking weights or dried beans.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Blind bake for 15 minutes, then remove the weights and parchment. Return to the oven for another 10-15 minutes until the crust is golden brown. Set aside to cool completely. A fully baked crust ensures no sogginess once filled with cream.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the black sesame layer, first grind the toasted sesame seeds in a spice grinder until fine but not turning into paste. In a medium saucepan, heat the milk until steaming but not boiling. Meanwhile, in a heatproof bowl, whisk together the sugar, egg yolks, cornstarch, ground sesame seeds, and salt until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually whisk the hot milk into the egg mixture (tempering prevents scrambling the eggs). Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil. Continue cooking for 1-2 minutes more to cook out the starchy taste. Remove from heat and whisk in the butter until melted and incorporated. Transfer to a bowl, press plastic wrap directly onto the surface (preventing skin formation), and refrigerate until cool, about 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the matcha layer, sift the matcha powder to remove any lumps. Follow the same process as the black sesame layer: heat milk, whisk matcha with sugar, egg yolks, cornstarch and salt, temper with hot milk, cook until thickened, add butter, and chill with plastic wrap touching the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the creams are chilling, prepare the sugar art. Line a baking sheet with a silicone mat or parchment paper. In a small, clean saucepan, combine the sugar and water. Heat over medium-high heat without stirring (stirring causes crystallization). Use a wet pastry brush to wash down any sugar crystals from the sides of the pan. Heat until the mixture reaches 150°C (hard crack stage) and turns a very light amber color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat immediately and let the bubbles subside. If using food coloring, now is the time to add a tiny amount. Working quickly, use a spoon or piping bag to drizzle the sugar onto your prepared surface, creating delicate patterns, swirls, or shapes. Allow to cool completely before gently removing from the mat. Handle with care as sugar art is extremely fragile!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the whipped cream layer, whip the cold heavy cream, powdered sugar, and vanilla extract until medium-firm peaks form. Don't overwhip or it will become grainy - stop when the cream holds its shape but still looks silky.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the pie, stir each cream filling to loosen. Spread the black sesame cream evenly into the cooled pie crust using an offset spatula. Chill for 15 minutes to set slightly. Next, carefully spread half of the whipped cream in a thin layer over the black sesame cream. Chill again for 10 minutes to stabilize.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gently spread the matcha cream over the whipped cream layer, being careful not to mix the layers. Chill for another 15 minutes. Top with the remaining whipped cream, creating decorative swirls if desired. Refrigerate for at least 2 hours or overnight to fully set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, arrange your sugar art pieces on top of the pie. The contrast between the delicate, translucent sugar decorations and the creamy layers will be stunning. For the best texture and flavor experience, allow the pie to sit at room temperature for 15-20 minutes before slicing with a warm, clean knife. Enjoy your beautiful creation!</li></ol>