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Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

Learn how to make this showstopping homemade black sesame and matcha layered cream pie with delicate sugar art. This easy yet impressive Asian-inspired dessert combines nutty black sesame with earthy matcha green tea in silky cream layers for the best balance of flavors, textures and visual impact.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot captures this sophisticated layered cream pie showcasing the striking contrast between charcoal-black sesame cream and vibrant green matcha layers against a golden-brown cookie crust. A cross-section reveals the distinct cream layers with perfect definition, while a dramatic shard of translucent sugar art rises from the center like golden stained glass, catching the soft natural light. Scattered black sesame seeds and a light dusting of matcha powder create artistic flourishes around the rim. The pie sits on a minimalist white ceramic stand against a neutral linen backdrop, with a small bowl of fresh black sesame seeds and a bamboo matcha whisk providing context to the key ingredients.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">90g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">500ml heavy cream, divided</li><li class="ingredients-single-item">250g cream cheese, softened</li><li class="ingredients-single-item">150g condensed milk</li><li class="ingredients-single-item">10g powdered gelatin</li><li class="ingredients-single-item">60ml cold water</li><li class="ingredients-single-item">50g black sesame paste (or ground black sesame seeds mixed with 1 tbsp honey)</li><li class="ingredients-single-item">15g high-quality matcha powder</li><li class="ingredients-single-item">100g granulated sugar (for sugar art)</li><li class="ingredients-single-item">30ml water (for sugar art)</li><li class="ingredients-single-item">1 tbsp black sesame seeds, for garnish</li><li class="ingredients-single-item">1 tsp matcha powder, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Silicone baking mat or parchment paper (for sugar art)</li><li class="equipment-single-item">Candy thermometer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Food processor</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the cookie crust. Preheat your oven to 180°C. In a food processor, pulse the digestive biscuits until they form fine crumbs. Mix thoroughly with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as a binding agent that will solidify when chilled, creating a sturdy base for your layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of your springform pan. Use the bottom of a measuring cup to compact the crust, creating a smooth, even surface. Bake for 10 minutes until lightly golden and aromatic. Allow to cool completely on a wire rack - patience here ensures your crust won't make your cream layers melt!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the crust cools, prepare the gelatin base. Sprinkle the powdered gelatin over cold water in a small bowl and let it bloom for 5 minutes until completely absorbed. The gelatin will look swollen and jelly-like when properly bloomed. Microwave for 10-15 seconds until just melted (but not hot), then set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the cream cheese until smooth and fluffy, about 2 minutes. Gradually add the condensed milk while continuing to beat until well incorporated. The mixture should be silky smooth with no lumps - lumps at this stage will be impossible to remove later!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate chilled bowl, whip 400ml of the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in three additions, maintaining as much air as possible for a light, mousse-like texture. Then carefully fold in the bloomed gelatin until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the cream mixture equally between two bowls. Into one bowl, fold in the black sesame paste until evenly distributed and completely grey-black in color. Into the second bowl, sift and fold in the matcha powder until you achieve a vibrant green color with no specks. Taste each mixture and adjust flavors if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the black sesame cream mixture over the cooled crust and smooth with an offset spatula. Place in the refrigerator for about 30 minutes or until the layer is just set enough to support the next layer. The layer should be firm to a gentle touch but not completely solid.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once set, gently pour the matcha cream layer over the black sesame layer, smoothing carefully with your offset spatula to create a clean, level surface. Return to the refrigerator and chill for at least 4 hours, preferably overnight. The extended chilling time allows the gelatin to fully set and the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the sugar art, line a baking sheet with a silicone mat or parchment paper. In a small, heavy-bottomed saucepan, combine 100g sugar and 30ml water. Do not stir after this point! Heat over medium-high until the mixture reaches 150°C on a candy thermometer (hard crack stage). The syrup will gradually turn amber as the water evaporates and the sugar caramelizes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Immediately remove from heat when the desired temperature is reached. Working quickly, drizzle the hot sugar syrup onto your prepared surface in artistic patterns. You can create shards, spirals, or free-form shapes. Allow to cool completely until hardened and crystal clear - about 10 minutes. Be extremely careful as the sugar is dangerously hot!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To finish the pie, whip the remaining 100ml of heavy cream to stiff peaks. Transfer to a piping bag fitted with a star tip and pipe decorative rosettes around the edge of the set pie. Carefully remove the sides of the springform pan before decorating.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, arrange your sugar art pieces on top of the pie, gently pressing the base of each piece into the cream to secure it. Sprinkle black sesame seeds around the edge and dust lightly with matcha powder for a professional finishing touch. For the most dramatic presentation, serve immediately while the sugar art is still glossy and transparent.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Sesame and Matcha Layered Cream Pie with Sugar Art?

The key ingredients include digestive biscuits, butter, cream cheese, heavy cream, black sesame paste, matcha powder, and gelatin. For the decorative sugar art, you'll need granulated sugar and water. Garnishes include black sesame seeds and additional matcha for dusting.

How to cook Black Sesame and Matcha Layered Cream Pie with Sugar Art at home?

Learn how to cook Black Sesame and Matcha Layered Cream Pie with Sugar Art by creating a cookie crust base, preparing separate black sesame and matcha cream layers using gelatin for stability, chilling between layers, and creating dramatic sugar art decorations. This no-bake dessert requires patience for setting but delivers stunning visual impact and balanced Asian-inspired flavours.

How can I achieve perfectly defined layers in my cream pie?

For distinct cream pie layers, ensure each layer is properly chilled before adding the next (about 30 minutes). Use an offset spatula for smooth application, pour gently in the centre, and allow gravity to spread the mixture. Keep your cream mixtures at proper consistency—not too runny or too firm.

Is there a way to make sugar art if I don't have a candy thermometer?

Yes! Try the cold water test—drop a small amount of the hot sugar mixture into cold water. When it forms hard, brittle threads that crack when bent, it's reached hard crack stage (about 150°C). Work quickly and carefully as the mixture is extremely hot and hardens rapidly.

Can I substitute black sesame paste with something more accessible?

Absolutely! You can make your own black sesame paste by grinding 60g toasted black sesame seeds with 1 tablespoon honey in a food processor until smooth. Alternatively, tahini (sesame paste) mixed with a little black food colouring can provide a similar texture with a lighter flavour profile.

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This easy yet impressive Asian-inspired dessert combines nutty black sesame with earthy matcha green tea in silky cream layers for the best balance of flavors, textures and visual impact.", "prepTime": "PT45M", "cookTime": "PT25M", "totalTime": "PT5H10M", "keywords": "black sesame dessert, matcha cream pie, layered dessert, sugar art decoration, Asian-inspired pie", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "Asian Fusion", "nutrition": { "@type": "NutritionInformation", "calories": "415 calories", "carbohydrateContent": "38 g", "proteinContent": "5 g", "fatContent": "28 g", "saturatedFatContent": "16 g", "cholesterolContent": "95 mg", "sodiumContent": "185 mg", "sugarContent": "22 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g digestive biscuits (or graham crackers)", "90g unsalted butter, melted", "30g granulated sugar", "Pinch of salt", "500ml heavy cream, divided", "250g cream cheese, softened", "150g condensed milk", "10g powdered gelatin", "60ml cold water", "50g black sesame paste (or ground black sesame seeds mixed with 1 tbsp honey)", "15g high-quality matcha powder", "100g granulated sugar (for sugar art)", "30ml water (for sugar art)", "1 tbsp black sesame seeds, for garnish", "1 tsp matcha powder, for dusting" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Crust", "text": "Begin by preparing the cookie crust. Preheat your oven to 180°C. In a food processor, pulse the digestive biscuits until they form fine crumbs. Mix thoroughly with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as a binding agent that will solidify when chilled, creating a sturdy base for your layers." }, { "@type": "HowToStep", "name": "Bake Crust", "text": "Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of your springform pan. Use the bottom of a measuring cup to compact the crust, creating a smooth, even surface. Bake for 10 minutes until lightly golden and aromatic. Allow to cool completely on a wire rack - patience here ensures your crust won't make your cream layers melt!" }, { "@type": "HowToStep", "name": "Prepare Gelatin", "text": "While the crust cools, prepare the gelatin base. Sprinkle the powdered gelatin over cold water in a small bowl and let it bloom for 5 minutes until completely absorbed. The gelatin will look swollen and jelly-like when properly bloomed. Microwave for 10-15 seconds until just melted (but not hot), then set aside to cool slightly." }, { "@type": "HowToStep", "name": "Make Cream Base", "text": "In a large bowl, beat the cream cheese until smooth and fluffy, about 2 minutes. Gradually add the condensed milk while continuing to beat until well incorporated. The mixture should be silky smooth with no lumps - lumps at this stage will be impossible to remove later!" }, { "@type": "HowToStep", "name": "Combine Cream Mixture", "text": "In a separate chilled bowl, whip 400ml of the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in three additions, maintaining as much air as possible for a light, mousse-like texture. Then carefully fold in the bloomed gelatin until just combined." }, { "@type": "HowToStep", "name": "Flavor Cream Mixtures", "text": "Divide the cream mixture equally between two bowls. Into one bowl, fold in the black sesame paste until evenly distributed and completely grey-black in color. Into the second bowl, sift and fold in the matcha powder until you achieve a vibrant green color with no specks. Taste each mixture and adjust flavors if needed." }, { "@type": "HowToStep", "name": "Layer Black Sesame", "text": "Pour the black sesame cream mixture over the cooled crust and smooth with an offset spatula. Place in the refrigerator for about 30 minutes or until the layer is just set enough to support the next layer. The layer should be firm to a gentle touch but not completely solid." }, { "@type": "HowToStep", "name": "Layer Matcha", "text": "Once set, gently pour the matcha cream layer over the black sesame layer, smoothing carefully with your offset spatula to create a clean, level surface. Return to the refrigerator and chill for at least 4 hours, preferably overnight. The extended chilling time allows the gelatin to fully set and the flavors to develop." }, { "@type": "HowToStep", "name": "Make Sugar Art", "text": "For the sugar art, line a baking sheet with a silicone mat or parchment paper. In a small, heavy-bottomed saucepan, combine 100g sugar and 30ml water. Do not stir after this point! Heat over medium-high until the mixture reaches 150°C on a candy thermometer (hard crack stage). The syrup will gradually turn amber as the water evaporates and the sugar caramelizes." }, { "@type": "HowToStep", "name": "Form Sugar Art", "text": "Immediately remove from heat when the desired temperature is reached. Working quickly, drizzle the hot sugar syrup onto your prepared surface in artistic patterns. You can create shards, spirals, or free-form shapes. Allow to cool completely until hardened and crystal clear - about 10 minutes. Be extremely careful as the sugar is dangerously hot!" }, { "@type": "HowToStep", "name": "Prepare Decoration", "text": "To finish the pie, whip the remaining 100ml of heavy cream to stiff peaks. Transfer to a piping bag fitted with a star tip and pipe decorative rosettes around the edge of the set pie. Carefully remove the sides of the springform pan before decorating." }, { "@type": "HowToStep", "name": "Garnish and Serve", "text": "Just before serving, arrange your sugar art pieces on top of the pie, gently pressing the base of each piece into the cream to secure it. Sprinkle black sesame seeds around the edge and dust lightly with matcha powder for a professional finishing touch. For the most dramatic presentation, serve immediately while the sugar art is still glossy and transparent." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-04-08", "reviewBody": "This pie is absolutely stunning! The contrast between the black sesame and matcha layers created such a beautiful presentation. My guests couldn't stop taking photos before diving in. The sugar art was easier to make than I expected too!", "name": "Visual Masterpiece", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-12", "reviewBody": "The balance of flavors in this pie is perfect! The nutty black sesame complements the earthy matcha so well, and neither is overpowering. I appreciate that it wasn't too sweet either. Will definitely make again for special occasions.", "name": "Perfect Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Beaumont", "datePublished": "2024-04-14", "reviewBody": "I was intimidated by the sugar art at first, but the instructions were clear and it turned out beautifully on my first try! The silky texture of the cream layers was divine, and my family was thoroughly impressed by the Asian-inspired flavors.", "name": "Impressive But Doable", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Rodriguez", "datePublished": "2024-04-17", "reviewBody": "Made this for my husband's birthday and it was a huge success! The creamy texture combined with the crunchy sugar art created such an interesting contrast. The black sesame flavor was rich and nutty, perfectly complementing the fresh matcha taste.", "name": "Birthday Show-Stopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-19", "reviewBody": "As someone who grew up with these flavors, I can say this recipe captures them authentically while transforming them into a modern dessert. The sugar art elevates it to restaurant quality. My Japanese mother-in-law even asked for the recipe!", "name": "Authentic Flavors, Modern Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/black-sesame-and-matcha-layered-cream-pie-with-sugar-art-recipe" }
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