Black Sesame Custard Tart Recipe
A silky, nutty black sesame custard nestled in a buttery shortcrust pastry, offering a sophisticated balance of Eastern and Western flavors with a delicate sweetness and subtle complexity.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the black sesame custard:</li><li class="ingredients-single-item">80g black sesame seeds, toasted</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">2 egg yolks</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For serving (optional):</li><li class="ingredients-single-item">Icing sugar for dusting</li><li class="ingredients-single-item">Extra black sesame seeds</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li><li class="equipment-single-item">Food processor or spice grinder</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, combine the flour, icing sugar, and salt. Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs. Working quickly keeps the butter cold, which is essential for a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually incorporate 2-3 tablespoons of ice-cold water, mixing until the dough just comes together. Be careful not to overwork the dough as this will develop the gluten and make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, making the dough easier to roll and ensuring a better texture after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is chilling, prepare the black sesame paste. Toast the black sesame seeds in a dry frying pan over medium heat for 3-4 minutes, stirring constantly until fragrant (but not burnt). Toasting enhances the nutty flavor by releasing essential oils from the seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Allow the toasted seeds to cool slightly, then grind them to a fine powder using a food processor or spice grinder. Add 2 tablespoons of the milk and continue processing until you achieve a smooth paste. The milk helps extract more flavor from the seeds and creates a creamier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, ensuring it's large enough to line your 23cm tart tin with a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the pastry to the tin, pressing it gently into the corners without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with parchment paper and fill with baking beans or rice.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Blind bake the pastry case for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is lightly golden and feels dry to the touch. This pre-baking ensures a crisp base that won't become soggy once filled with custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the pastry case is baking, prepare the custard. In a medium saucepan, combine the remaining milk, cream, and half the sugar. Heat until just below simmering point – you should see small bubbles forming at the edges but not a rolling boil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a large bowl, whisk together the eggs, egg yolks, remaining sugar, vanilla extract, and salt until well combined but not frothy. Gradually whisk in the black sesame paste until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. The gradual tempering process gently raises the temperature of the eggs without cooking them too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg, ensuring a silky-smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Reduce the oven temperature to 160°C (140°C fan/320°F/Gas Mark 3). Place the partially baked tart shell on a baking sheet, then carefully pour in the strained custard, filling it almost to the top.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 25-30 minutes, or until the custard is set around the edges but still has a slight wobble in the center – similar to how you'd judge a cheesecake. The custard will continue to set as it cools, so be careful not to overbake, which would result in a grainy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once baked, remove from the oven and allow to cool completely in the tin on a wire rack. The cooling process is crucial for the custard to set properly and develop its full flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>When completely cool, carefully remove the tart from the tin. For the best flavor and texture, chill in the refrigerator for at least 2 hours (though overnight is ideal) before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>To serve, dust lightly with icing sugar if desired and sprinkle a few extra black sesame seeds on top for visual appeal and added texture. The tart will keep refrigerated for up to 3 days, though the pastry will gradually soften. Enjoy your elegant, nutty black sesame custard tart!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I toast the black sesame seeds before grinding them?
Toasting black sesame seeds is crucial as it enhances their nutty flavour by releasing essential oils. This process transforms the taste from mild to richly aromatic and complex, providing that distinctive depth that makes the tart so special. Toasting also helps the seeds grind more easily into a smooth paste.
Can I substitute black sesame with other types of sesame seeds?
White sesame seeds can be substituted, but you'll lose the distinctive slate-grey colour and some depth of flavour. Black sesame seeds have a stronger, nuttier taste profile. If using white seeds, consider adding a teaspoon of black sesame paste (tahini) to enhance the flavour complexity.
How do I prevent my custard tart from cracking during baking?
To prevent cracking, bake at a lower temperature (160°C/140°C fan), don't overmix the custard which introduces air bubbles, ensure the custard has a slight wobble when you remove it from the oven, and cool gradually at room temperature. Never refrigerate while still warm.
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