Another Maja Vase inspired tart. The nutty black sesame and the sweet floral strawberry ended up really nice together.
The strawberry black sesame tart is a sweet and savory tart that will leave you wanting more. I love the way that this tart tastes and I think you will too!
The black sesame seeds are a great complement to the sweet strawberries and they add a bit of crunch to the overall texture.
Her original recipe called for black currant, which is something that is not easily found in Northern California. So the fresh, in-season strawberries was my go-to substitute.
Little Charlie was at my feet all when I was making it, jumping into the shot for photos and sitting right in front of my computer screen as I type.
So different than Christmas who prefers to sit on the windowsill or a nice spot on the bed to lounge on.
- 25g roasted black sesame seeds
- 175g AP flour
- 75g cold butter
- 1 good nip salt
- 1/2 egg
Blend sesame seeds with flour in a food processor. Add butter and salt and blend it quickly. Gather the dough with the egg.
Roll the dough between two pieces of baking paper and let it rest in the refrigerator in min. 1 hour.
Cover a dough (18-20 cm in diameter) with the dough and dot the bottom with a fork. Put the pie in the fridge while making the filling.
- 25g roasted black sesame seeds
- 25g almond flour
- 50g sugar
- 50g soft butter
- 1 egg
- 1 pinch salt
Blend sesame seeds into a flour. Add to almond flour, sugar, butter, egg and salt in a bowl. Whip it all together well.
Distribute the sesame pan in the pie, and smooth the surface with a palette knife. Bake the pie for approx. 25 minutes at 350 degrees until it is fine golden and let it cool off.
- 200g white chocolate
- 50ml heavy cream
- 25ml strawberry puree
- 25ml lemon juice
Melt the chocolate in a bowl over a water bath and take the bowl of heat. Bring cream and strawberry to the boiling point in a small saucepan and pour it over the chocolate while stirring in the middle of the bowl with a scraper.
Continue stirring until the ganache collects and turns beautiful and shiny. Stir in lemon juice. Pour the ganache in a thin layer on top of the sesame, and chill for 1 hour until the ganache has settled.
- Cherry halves
- Strawberry halves
- Melted white chocolate
Based on Maja Vase’s recipe.
The tart can be decorated with whipped cream and sprinkled with cocoa powder or icing sugar to make it look more appealing. This recipe can also be used as a base for other tart recipes by changing the flavor of the filling.
What Is A Tart?
A tart is a pastry dish that is usually made with sweetened fruit, such as cherry, raspberry, or apple. It is similar to a pie in that it has a crust. The word tart may refer to both the sweet filling and the baked pastry itself.
Generally speaking, a tart is an open-faced, free-standing pastry containing a filling and a pastry case with an open top, without any covering.
Usually, the pastry is made out of short crust pastry (Pate sable dough), while the filling is either sweet or savory.
Typically, tart cases are baked in tart pans with straight or fluted sides. Smaller tarts are called tartlets. Tarts are of all kinds: lemons, fruits, chocolates, coffees, caramels, you name it!
What’s Black Sesame Like?
Black sesame is the seed of the plant Sesamum indicum. It has a strong, distinctive taste and aroma, which may be either pleasant or not to individual tastes.
The taste of black sesame varies depending on the cooking method. It can be used as an addition to dishes or as a topping for ice cream or other desserts.
It is also used to make jams, cookies, and other baked goods such as cakes and bread. Black sesame is very common in Asian cuisine and can be found in desserts, pastes like peanut butter, even soup.
Upon roasting, it tastes and smells nutty, and pairs extremely well with yuzu, raspberry, matcha, etc. I will never forget the taste of the black sesame ice cream I had in Japan, it was one of the best ice creams I have ever had!
This is a dessert that is not too heavy, not too sweet, with just the right amount of saltiness from the black sesame seeds.
The crust is buttery and flaky, and adds texture to the whole dish. The strawberries are fresh and give it a fun pop of color. This dessert can be served as an appetizer or as an after-dinner treat.