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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 homemade Black Sesame and Matcha Layered Cream Pie with elegant sugar art decoration. This easy baking recipe combines the nutty depth of black sesame with the earthy sweetness of matcha in a buttery cookie crust for an impressive Japanese-inspired dessert that's surprisingly simple to create.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
15 mins
Serves:
1 pie (10 slices)
Overhead shot of a perfectly sliced piece of layered cream pie on a minimalist white ceramic plate, revealing distinct black sesame (dark gray) and matcha (vibrant green) layers beneath a glossy shine. A cross-section view showcases the buttery cookie crust, precise layer separation, and light, airy cream texture. The pie is adorned with translucent sugar art pieces resembling delicate leaves that catch the soft natural light streaming through a nearby window. Small bowls of matcha powder and black sesame seeds are artfully scattered in the background, while a vintage silver cake server rests beside the plated slice, ready for serving.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">75g 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</li><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">120g powdered sugar, divided</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">8g gelatin powder</li><li class="ingredients-single-item">60ml cold water</li><li class="ingredients-single-item">45g black sesame paste (or ground black sesame seeds mixed with 1 tbsp honey)</li><li class="ingredients-single-item">15g black sesame seeds, toasted</li><li class="ingredients-single-item">15g matcha powder, high quality</li><li class="ingredients-single-item">200g granulated sugar (for sugar art)</li><li class="ingredients-single-item">60ml water (for sugar art)</li><li class="ingredients-single-item">¼ tsp cream of tartar (for sugar art)</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 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>Start by preparing the crust. Place digestive biscuits in a food processor and pulse until they form fine crumbs. Transfer to a bowl and mix in melted butter, granulated sugar, and salt until the mixture resembles wet sand. The butter acts as a binder, ensuring your crust holds together when sliced.</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 flat bottom of a measuring cup to compact the crust firmly – this prevents a crumbly crust later. Refrigerate for at least 30 minutes to set while you prepare the fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bloom the gelatin by sprinkling it over cold water in a small bowl. Let it stand for 5 minutes until it becomes spongy. Gelatin is crucial for creating a stable cream filling that holds its shape when sliced, especially with our layered design.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the bloomed gelatin in the microwave for 10-15 seconds or over a double boiler until completely dissolved. Be careful not to boil it as this can reduce its setting power. Set aside to cool slightly but don't let it set.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a stand mixer with the whisk attachment, beat the cream cheese until completely smooth and free of lumps, about 2 minutes. Gradually add 80g of the powdered sugar and vanilla extract, continuing to beat until light and fluffy. Scrape down the sides of the bowl frequently to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate chilled bowl, whip the heavy cream until it begins to thicken. Gradually add the remaining 40g powdered sugar and continue whipping until soft peaks form. Be careful not to overwhip, as this can make your filling grainy instead of silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the whipped cream into the cream cheese mixture until just combined. Now slowly stream in the dissolved gelatin while continuing to fold. Divide this mixture equally into two bowls.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the black sesame layer, fold the black sesame paste and toasted sesame seeds into one bowl of cream mixture. The oils in the sesame paste will slightly loosen the mixture, which is normal. For the matcha layer, sift the matcha powder into the second bowl to remove any lumps before folding it in thoroughly. Sifting prevents bitter matcha clumps in your final dessert.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the chilled crust from the refrigerator. Pour the black sesame cream mixture onto the crust first, smoothing it into an even layer with an offset spatula. Refrigerate for 15-20 minutes until the surface is set enough to support the next layer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the black sesame layer has set slightly, gently pour the matcha cream mixture on top, carefully smoothing it with an offset spatula. Try to work quickly but gently to avoid disturbing the bottom layer. Refrigerate the pie for at least 4 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the sugar art decoration, line a baking sheet with a silicone mat or parchment paper. In a medium saucepan, combine the sugar, water, and cream of tartar. The cream of tartar prevents crystallization, giving you clear, glass-like sugar art.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Heat the sugar mixture over medium heat without stirring until it reaches 149-154°C (300-310°F) on a candy thermometer. The mixture will gradually turn into a clear syrup and begin to take on a very slight amber color. Immediately remove from heat when it reaches temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the hot sugar syrup cool for about 30 seconds until it becomes slightly thicker but still pourable. Using a spoon or small heatproof bowl, carefully drizzle thin streams of syrup onto the prepared surface in decorative shapes like leaves, swirls, or abstract designs. Work quickly as the sugar will harden rapidly.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the sugar art to cool completely until hard and clear, about 5-10 minutes. Carefully peel the delicate pieces from the mat – they should release easily if your surface was properly prepared.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>When ready to serve, carefully remove the sides of the springform pan. Arrange your sugar art pieces decoratively on top of the matcha layer. For the best presentation and flavor, serve the pie chilled but not frozen, allowing it to sit at room temperature for 5-10 minutes before slicing with a warm, clean knife.</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 Recipe?

This pie requires digestive biscuits, butter, cream cheese, heavy cream, gelatin, black sesame paste, matcha powder, powdered sugar, and vanilla. For the stunning sugar art decoration, you'll need granulated sugar, water, and cream of tartar.

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

Learn how to cook Black Sesame and Matcha Layered Cream Pie with Sugar Art by creating a buttery biscuit base, then preparing two separate cream fillings flavoured with black sesame and matcha. Layer these in a springform pan, refrigerate until set, and finish with delicate sugar art decoration made by carefully heating sugar to the hard-crack stage.

Can I make this Japanese-inspired dessert without a springform pan?

Yes, you can use a regular pie dish lined with parchment paper that extends up the sides as "handles" to lift out the pie. Alternatively, a tart tin with a removable bottom or even a square baking tin lined with cling film will work in a pinch.

How long does the sugar art decoration for this layered cream pie last?

The sugar art can last for several days when stored in an airtight container with silica gel packets to prevent moisture absorption. However, it's best to place it on the pie just before serving as it will gradually dissolve when in contact with the cream layers.

What's the best way to achieve clean, distinct layers in this no-bake dessert?

For perfect layers, ensure each cream layer is partially set before adding the next. Refrigerate the black sesame layer for 15-20 minutes until it's firm enough to support the matcha layer, and use a gentle hand with an offset spatula when spreading to avoid disturbing the layers.

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Place digestive biscuits in a food processor and pulse until they form fine crumbs. Transfer to a bowl and mix in melted butter, granulated sugar, and salt until the mixture resembles wet sand. The butter acts as a binder, ensuring your crust holds together when sliced." }, { "@type": "HowToStep", "name": "Form the crust", "text": "Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of your springform pan. Use the flat bottom of a measuring cup to compact the crust firmly – this prevents a crumbly crust later. Refrigerate for at least 30 minutes to set while you prepare the fillings." }, { "@type": "HowToStep", "name": "Prepare gelatin", "text": "Bloom the gelatin by sprinkling it over cold water in a small bowl. Let it stand for 5 minutes until it becomes spongy. Gelatin is crucial for creating a stable cream filling that holds its shape when sliced, especially with our layered design." }, { "@type": "HowToStep", "name": "Dissolve gelatin", "text": "Heat the bloomed gelatin in the microwave for 10-15 seconds or over a double boiler until completely dissolved. Be careful not to boil it as this can reduce its setting power. Set aside to cool slightly but don't let it set." }, { "@type": "HowToStep", "name": "Make cream cheese mixture", "text": "In a stand mixer with the whisk attachment, beat the cream cheese until completely smooth and free of lumps, about 2 minutes. Gradually add 80g of the powdered sugar and vanilla extract, continuing to beat until light and fluffy. Scrape down the sides of the bowl frequently to ensure even mixing." }, { "@type": "HowToStep", "name": "Whip cream", "text": "In a separate chilled bowl, whip the heavy cream until it begins to thicken. Gradually add the remaining 40g powdered sugar and continue whipping until soft peaks form. Be careful not to overwhip, as this can make your filling grainy instead of silky smooth." }, { "@type": "HowToStep", "name": "Combine mixtures", "text": "Gently fold the whipped cream into the cream cheese mixture until just combined. Now slowly stream in the dissolved gelatin while continuing to fold. Divide this mixture equally into two bowls." }, { "@type": "HowToStep", "name": "Create flavored layers", "text": "For the black sesame layer, fold the black sesame paste and toasted sesame seeds into one bowl of cream mixture. The oils in the sesame paste will slightly loosen the mixture, which is normal. For the matcha layer, sift the matcha powder into the second bowl to remove any lumps before folding it in thoroughly. Sifting prevents bitter matcha clumps in your final dessert." }, { "@type": "HowToStep", "name": "Add first layer", "text": "Remove the chilled crust from the refrigerator. Pour the black sesame cream mixture onto the crust first, smoothing it into an even layer with an offset spatula. Refrigerate for 15-20 minutes until the surface is set enough to support the next layer." }, { "@type": "HowToStep", "name": "Add second layer", "text": "Once the black sesame layer has set slightly, gently pour the matcha cream mixture on top, carefully smoothing it with an offset spatula. Try to work quickly but gently to avoid disturbing the bottom layer. Refrigerate the pie for at least 4 hours or preferably overnight to set completely." }, { "@type": "HowToStep", "name": "Prepare for sugar art", "text": "For the sugar art decoration, line a baking sheet with a silicone mat or parchment paper. In a medium saucepan, combine the sugar, water, and cream of tartar. The cream of tartar prevents crystallization, giving you clear, glass-like sugar art." }, { "@type": "HowToStep", "name": "Cook sugar mixture", "text": "Heat the sugar mixture over medium heat without stirring until it reaches 149-154°C (300-310°F) on a candy thermometer. The mixture will gradually turn into a clear syrup and begin to take on a very slight amber color. Immediately remove from heat when it reaches temperature." }, { "@type": "HowToStep", "name": "Create sugar art", "text": "Let the hot sugar syrup cool for about 30 seconds until it becomes slightly thicker but still pourable. Using a spoon or small heatproof bowl, carefully drizzle thin streams of syrup onto the prepared surface in decorative shapes like leaves, swirls, or abstract designs. Work quickly as the sugar will harden rapidly." }, { "@type": "HowToStep", "name": "Set sugar decorations", "text": "Allow the sugar art to cool completely until hard and clear, about 5-10 minutes. Carefully peel the delicate pieces from the mat – they should release easily if your surface was properly prepared." }, { "@type": "HowToStep", "name": "Serve", "text": "When ready to serve, carefully remove the sides of the springform pan. Arrange your sugar art pieces decoratively on top of the matcha layer. For the best presentation and flavor, serve the pie chilled but not frozen, allowing it to sit at room temperature for 5-10 minutes before slicing with a warm, clean knife." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Yuki Tanaka", "datePublished": "2024-06-15", "reviewBody": "Perfect balance of earthy flavors! The black sesame layer has incredible depth and the matcha provides the perfect fresh contrast. The sugar art was easier than I expected and made this dessert look professional.", "name": "Japanese Flavors Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alessandra Rossi", "datePublished": "2024-06-12", "reviewBody": "Stunning presentation worth the effort! My dinner guests couldn't believe I made this at home. The layers set beautifully and the texture was so silky smooth. Will definitely make again for special occasions!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Min-Jun Park", "datePublished": "2024-06-08", "reviewBody": "The cream layers held shape beautifully and the sugar art added such an elegant touch. I was nervous about making it but the instructions were very clear. Not too sweet, just the perfect balance of flavors.", "name": "Elegant and Balanced", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-05", "reviewBody": "I impressed my dinner guests completely with this dessert! The combination of black sesame and matcha is sophisticated and unique. The sugar art decoration elevates this pie to something truly special.", "name": "Showstopper Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rafael Mendoza", "datePublished": "2024-05-30", "reviewBody": "Japanese flavors perfectly executed in this recipe! I appreciate how well the instructions explained each step, especially for the sugar art which I was intimidated by. The gelatin amount was perfect - the pie sliced beautifully without being too firm.", "name": "Perfect Texture and Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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