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Koji-Fermented Maple Custard with Charcoal Shell Recipe

Koji-Fermented Maple Custard with Charcoal Shell Recipe

Master this homemade koji-fermented maple custard recipe featuring an eye-catching activated charcoal pastry shell. The best combination of traditional custard techniques with fermentation for complex flavor development. The perfect balance of sweet, savory and umami in one elegant dessert.
Difficulty:
Advanced
Prep Time:
40 mins (plus 72 hours fermentation)
Cook Time:
35 mins
Serves:
6 tarts
A striking overhead shot of individual black tarts arranged on a matte slate platter, their ebony charcoal shells creating dramatic contrast with the golden-amber custard filling. A cross-section reveals the perfect custard consistency - just set with a gentle wobble. Soft natural light highlights the glossy surface of the custard where tiny vanilla specks are visible. In the background, maple leaves and scattered koji spores provide context to the unique flavor profile, while a light dusting of charcoal powder on the edges of the plate adds visual harmony. A wooden spoon dripping with maple syrup hovers above one tart, capturing the moment before it adorns the dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Koji-Fermented Maple Custard:</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">100g koji rice (shio koji or amazake koji)</li><li class="ingredients-single-item">80ml pure maple syrup (grade A dark)</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">Pinch of sea salt</li><li class="ingredients-single-item">For the Charcoal Shell:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">30g almond flour</li><li class="ingredients-single-item">5g food-grade activated charcoal powder</li><li class="ingredients-single-item">120g cold unsalted butter, cubed</li><li class="ingredients-single-item">75g icing sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">For Assembly:</li><li class="ingredients-single-item">15ml maple syrup for glazing</li><li class="ingredients-single-item">5g edible gold dust (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">6 individual tart tins (10cm diameter)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Digital thermometer</li><li class="equipment-single-item">Ceramic fermentation crock or glass container</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin the fermentation process 3 days before serving. In a medium saucepan, warm 150ml of the cream and all the milk to 65°C. Remove from heat, add the koji rice, stir well, and let cool to room temperature. Transfer to a clean ceramic or glass container, cover with a breathable cloth, and ferment at room temperature (20-22°C) for 48-72 hours. The mixture will thicken and develop a pleasantly tangy, umami aroma. The enzymatic activity in koji breaks down proteins and starches into amino acids and sugars, creating complex flavor compounds.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the charcoal pastry shell, combine the plain flour, almond flour, activated charcoal powder, and salt in a food processor. Pulse to mix. Add the cold butter cubes and pulse until the mixture resembles fine breadcrumbs. Add the icing sugar and pulse briefly. Add the egg and process just until the dough comes together. The minimal processing prevents gluten development, ensuring a tender, crisp tart shell.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disk, wrap in cling film, and refrigerate for at least 1 hour. Cold dough is essential for maintaining the butter's solid state, which creates steam during baking and results in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C. Roll the chilled dough to 3mm thickness and line your tart tins, pressing gently into the corners. Trim the excess and prick the bases with a fork. Return to the refrigerator for 20 minutes to rest and chill – this prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line each tart shell with parchment paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the shells are dry and set. The charcoal not only provides color but also absorbs some of the butter's moisture, helping to maintain crispness. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the koji mixture has properly fermented, strain it through a fine-mesh sieve, pressing gently to extract all liquid. Discard the solids. You should have approximately one cup of fermented milk-cream mixture with a slightly thickened consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat the oven to 150°C. In a saucepan, combine the fermented mixture with the remaining 150ml cream, maple syrup, vanilla seeds and pod. Heat until it just starts to simmer around the edges, then remove from heat and let steep for 10 minutes to infuse the vanilla.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a bowl, whisk the egg yolks with the caster sugar until pale but not foamy – excessive air bubbles would disrupt the smooth texture of the custard. Remove the vanilla pod from the cream mixture and gradually whisk the warm cream into the egg mixture, being careful not to create air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Strain the custard mixture through a fine-mesh sieve to remove any lumps or remaining solids. The strain is crucial for achieving the silkiest possible texture. Pour the custard into the cooled tart shells, filling them about 85% full.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the filled tarts to the oven and bake for 15-18 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The target internal temperature is 75-77°C – at this temperature, the proteins in the egg yolks coagulate perfectly without becoming rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tarts to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to completely set the custard. Just before serving, brush the tops lightly with maple syrup for a subtle sheen. If using, dust the edges of the tart shells sparingly with edible gold dust for an elegant contrast against the black charcoal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve chilled but allow to sit at room temperature for 15 minutes before eating to allow the complex koji flavors to fully express themselves. The contrast between the earthy black shell and the golden custard with its umami notes creates a truly memorable dessert experience.</li></ol>

FAQs

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

What ingredients are used in Koji-Fermented Maple Custard with Charcoal Shell Recipe?

This recipe uses koji rice, maple syrup, heavy cream, whole milk, vanilla, egg yolks, activated charcoal powder, flour, almond flour, butter, sugar, and salt. Optional ingredients include edible gold dust for decorative finishing.

How to cook Koji-Fermented Maple Custard with Charcoal Shell Recipe at home?

Learn how to cook Koji-Fermented Maple Custard with Charcoal Shell Recipe by fermenting a koji-cream mixture for 72 hours, preparing a striking black charcoal pastry shell, and baking a silky maple custard filling that's perfectly set with a gentle wobble. The process combines traditional pastry techniques with Japanese fermentation for an elegant dessert with complex umami flavours.

What is koji and why is it used in desserts?

Koji is a Japanese culturing agent made from rice inoculated with Aspergillus oryzae mould. In desserts, it adds complex umami flavours, breaks down proteins into amino acids, and creates natural sweetness through enzymatic activity. It brings surprising depth and savoury notes that beautifully balance sweetness.

How can I achieve the perfect custard texture without curdling?

For perfect custard, heat to precisely 75-77°C using a digital thermometer, strain thoroughly before baking, avoid creating air bubbles when mixing, bake until just set with a slight wobble in the centre, and cool gradually. The tarts should be removed from the oven when still slightly jiggly in the middle.

Can I make a charcoal dessert shell without compromising taste?

Absolutely! Food-grade activated charcoal adds dramatic colour without affecting flavour when used in small amounts (5g per recipe). It actually helps crisp the pastry by absorbing moisture. Ensure you're using food-grade charcoal, not the barbecue variety, and pair with flavourful fillings that shine against the black backdrop.

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The perfect balance of sweet, savory and umami in one elegant dessert.", "prepTime": "PT40M", "cookTime": "PT35M", "totalTime": "PT4H15M", "keywords": "koji fermentation, maple custard, charcoal pastry, umami dessert, fermented dessert", "recipeYield": "6", "recipeCategory": "Dessert", "recipeCuisine": "Modern Fusion", "nutrition": { "@type": "NutritionInformation", "calories": "375 calories", "carbohydrateContent": "38 g", "proteinContent": "5 g", "fatContent": "24 g", "saturatedFatContent": "14 g", "cholesterolContent": "215 mg", "sodiumContent": "160 mg", "sugarContent": "22 g", "servingSize": "1 tart" }, "recipeIngredient": [ "300ml heavy cream", "150ml whole milk", "100g koji rice (shio koji or amazake koji)", "80ml pure maple syrup (grade A dark)", "1 vanilla pod, split and seeds scraped", "6 large egg yolks", "25g caster sugar", "Pinch of sea salt", "200g plain flour", "30g almond flour", "5g food-grade activated charcoal powder", "120g cold unsalted butter, cubed", "75g icing sugar", "1 large egg", "2g salt", "15ml maple syrup for glazing", "5g edible gold dust (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Ferment", "text": "Begin the fermentation process 3 days before serving. In a medium saucepan, warm 150ml of the cream and all the milk to 65°C. Remove from heat, add the koji rice, stir well, and let cool to room temperature. Transfer to a clean ceramic or glass container, cover with a breathable cloth, and ferment at room temperature (20-22°C) for 48-72 hours. The mixture will thicken and develop a pleasantly tangy, umami aroma." }, { "@type": "HowToStep", "name": "Make Pastry", "text": "For the charcoal pastry shell, combine the plain flour, almond flour, activated charcoal powder, and salt in a food processor. Pulse to mix. Add the cold butter cubes and pulse until the mixture resembles fine breadcrumbs. Add the icing sugar and pulse briefly. Add the egg and process just until the dough comes together." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "Turn the dough onto a lightly floured surface, shape into a disk, wrap in cling film, and refrigerate for at least 1 hour. Cold dough is essential for maintaining the butter's solid state, which creates steam during baking and results in flaky layers." }, { "@type": "HowToStep", "name": "Form Tart Shells", "text": "Preheat your oven to 180°C. Roll the chilled dough to 3mm thickness and line your tart tins, pressing gently into the corners. Trim the excess and prick the bases with a fork. Return to the refrigerator for 20 minutes to rest and chill." }, { "@type": "HowToStep", "name": "Blind Bake", "text": "Line each tart shell with parchment paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the shells are dry and set. Allow to cool completely." }, { "@type": "HowToStep", "name": "Strain Koji Mixture", "text": "When the koji mixture has properly fermented, strain it through a fine-mesh sieve, pressing gently to extract all liquid. Discard the solids. You should have approximately one cup of fermented milk-cream mixture with a slightly thickened consistency." }, { "@type": "HowToStep", "name": "Prepare Custard Base", "text": "Preheat the oven to 150°C. In a saucepan, combine the fermented mixture with the remaining 150ml cream, maple syrup, vanilla seeds and pod. Heat until it just starts to simmer around the edges, then remove from heat and let steep for 10 minutes to infuse the vanilla." }, { "@type": "HowToStep", "name": "Combine Custard", "text": "In a bowl, whisk the egg yolks with the caster sugar until pale but not foamy. Remove the vanilla pod from the cream mixture and gradually whisk the warm cream into the egg mixture, being careful not to create air bubbles." }, { "@type": "HowToStep", "name": "Fill Tart Shells", "text": "Strain the custard mixture through a fine-mesh sieve to remove any lumps or remaining solids. Pour the custard into the cooled tart shells, filling them about 85% full." }, { "@type": "HowToStep", "name": "Bake Custard", "text": "Carefully transfer the filled tarts to the oven and bake for 15-18 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The target internal temperature is 75-77°C." }, { "@type": "HowToStep", "name": "Cool and Set", "text": "Allow the tarts to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to completely set the custard. Just before serving, brush the tops lightly with maple syrup for a subtle sheen. If using, dust the edges of the tart shells sparingly with edible gold dust." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve chilled but allow to sit at room temperature for 15 minutes before eating to allow the complex koji flavors to fully express themselves." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-10", "reviewBody": "The umami flavor in this dessert completely blew me away! The koji fermentation creates such a complex flavor profile that pairs perfectly with the maple. The charcoal shell is striking and adds a beautiful contrast. Worth every minute of preparation time.", "name": "Umami Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-04-12", "reviewBody": "This dessert was the star of my dinner party! The presentation is absolutely stunning with the black shell and amber custard. The fermentation process really does create a unique flavor that you can't get any other way. My guests were impressed!", "name": "Dinner Party Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-05", "reviewBody": "I was nervous about working with koji for the first time, but the detailed instructions made it approachable. The wait for fermentation was absolutely worth it - this is the most sophisticated dessert I've ever made at home. The balance of sweet and savory is perfect.", "name": "Worth the Wait", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-18", "reviewBody": "The charcoal shell technique took a couple of attempts to perfect, but once I got it right, the results were amazing. The contrast between the black shell and golden custard is stunning. The koji adds an incredible depth that regular custard simply doesn't have.", "name": "Practice Makes Perfect", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-15", "reviewBody": "The maple-koji combination is absolutely genius! I've never tasted anything like it before. This recipe has completely changed my perspective on desserts. It's not just sweet - it's complex, sophisticated, and utterly delicious. I'll definitely be making this again.", "name": "Flavor Revelation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/koji-fermented-maple-custard-with-charcoal-shell-recipe" }
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