Black sesame and blackcurrant gluten-free tart

by Chiara

Waiting for the freshly picked blackcurrants this summer, I figured I’d do a quick, simple and absolutely delicious blackcurrant and black sesame gluten free tart and use the remaining macarons from my last dessert as a garnish.

This isn’t the first time I’ve combined blackcurrant and black sesame together. These two ingredients are naturally made for each other. Nutty, earthy and richly flavored, black sesame is the truly perfect counterpoint to the mild sugary yet deep sourness of blackcurrant.
If you are not a fan of overly sweet desserts, you will probably love this new recipe that I’m sharing on my blog today and I’m hoping you will give it a try!

The tart is gluten-free and these are all the components:

  • Gluten-free black sesame and hazelnut shortcrust pastry
  • Gluten-free black sesame and hazelnut financier
  • Light white chocolate and blackcurrant ganache
  • White chocolate and blackcurrant crémeux
  • Ruby chocolate macaron

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡



Black sesame and blackcurrant gluten-free tart

Recipes Black sesame and blackcurrant gluten-free tart European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free black sesame and hazelnut shortcrust pastry
84 g chestnut flour
84 g cornstarch
120 g butter, cold and cubed
80 g icing sugar
16 g roasted hazelnut flour
16 g roasted white sesame flour
1 g Maldon salt
40 g raw black sesame butter
30 g unsweetened almond milk

Gluten-free black sesame and hazelnut financier
70 g butter
28 g raw black sesame butter
8 g acacia honey
104 g icing sugar
25 g cornstarch
8 g cocoa powder 22-24%
5 g (1 tsp) charcoal powder
35 g roasted hazelnut flour
35 g black sesame flour
1,25 g (¼ tsp) Maldon salt
106 g egg whites, to room temperature

Light white chocolate and blackcurrant ganache
77 g heavy cream 35% fat content (A)
77 g blackcurrant puree
116 g heavy cream 35% fat content, cold (B)
190 g Waina 35% white chocolate (or the white chocolate of choice)
2,4 g gelatin sheets, Gold strength (200 Bloom)
12 g cold water to soak the gelatin sheets
2,5 g (½ tsp) Garnet Elderberry (natural food coloring)
6,25 g (1 tsp + ¼ tsp) Purple Sweet Potato (natural food coloring)

Crème anglaise (for the crémeux - recipe below)
80 g unsweetened almond milk (or cow's milk 3,5% fat content)
80 g heavy cream 35% fat content
32 g egg yolks
16 g cane sugar (or caster sugar)

White chocolate and blackcurrant crémeux
150 g crème anglaise (recipe above)
150 g blackcurrant puree
50 g Tawari honey (or acacia honey or glucose syrup)
168 g Waina 35% white chocolate (or the white chocolate of choice)
3 g gelatin sheets, Gold strength (200 Bloom)
15 g cold water to soak the gelatin sheets
10 g (2 tsp) Purple Sweet Potato (natural food coloring)
2,5 g (½ tsp) Garnet Elderberry (natural food coloring)
1,25 g (¼ tsp) Red Beet (natural food coloring)

Assembly and decoration
macaron
tempered chocolate small squares
edible flowers

Instructions

Gluten-free black sesame and hazelnut shortcrust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment combine flour, starch, butter, hazelnut flour, white sesame flour (obtained by grinding 16 of roasted white sesame into an almost fine powder), icing sugar and salt and work until the mix resembles fine breadcrumbs.
  2. In a small bowl combine together almond milk and black sesame butter and mix until smooth. Add this mix to the stand mixer and beat on low speed until a dough is formed.
  3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Chill in the fridge overnight.
  4. Preheat the oven to 160°C, ventilation mode. Line a micro-perforated baking tray with micro-perforated silicone mat. Grease generously with butter a stainless-steel cake ring of Ø 19cm x h 4 cm and place it onto the prepared baking tray. Cut out a strip of 5 cm high from a micro-perforated silicone mat. Insert this strip into the ring to fully cover the edges of the ring. The strip will exceed about 1 cm in height the cake ring, that's okay. The micro-perforated silicone strip helps the shortcrust pastry "to cling" to the ring while it is baking. And besides, the tart will be easier to remove from the ring once it is baked. 
  5. Roll the chilled shortcrust pastry on a lightly floured surface to approximately 2-3 mm in thickness, adding flour when needed so it doesn't stick.
  6. Cut out the rolled pastry with the cake ring to obtain the base. Place the pastry base onto the prepared baking tray. Cut out a pastry strip and line the side of the ring, ensuring that the pastry strip stick well to the micro-perforate silicone strip. Join the two ends of the pastry strip and, if needed, trim some of the excess pastry that is overhanging the side of the ring, using a knife. Place the ring over the pastry base, so that the pastry base is perfectly inside the ring and ensuring that the edges of the pastry base stick well to the pastry sides. 
  7. Freeze the tart for at least 1h. It is not necessary to prick the pastry base with a fork before baking.
  8. Line the frozen and unbaked tart shell with heatproof plastic wrap and fill it firmly to the top with uncooked rice (any type of legume or cereal also works well). Bring the sides of the wrap together at the top like a parcel, so it will be easier to remove.
  9. Put the tart in the oven, reduce the temperature at 150°C and pre-baked for about 20-25 minutes. Remove the rice and bake for a further 15-20 minutes at 160°C to finish baking.
  10. Remove the tart from the oven and dust with cocoa butter powder (Mycryo) while it is still hot. This prevents the pastry to get soggy. Allow to cool down completely before removing both the ring and the micro-perforated silicone strips. Do not worry if you don't have the cocoa butter powder, because the baked and cooled tart will be covered with a thin chocolate layer (see below).
  11. Melt some Bahibé 46% milk chocolate (or the milk chocolate of choice) in the microwave to 45°C. Brush the melted chocolate all over the base and the sides of the baked pastry shell, into a thin layer. The chocolate makes a barrier which prevents the pastry from moisture, as making the tart even crispier and tastier. Allow the chocolate to harden at room temperature or in the fridge eventually.

Gluten-free black sesame and hazelnut financier

  1. Preheat the oven to 160°C, ventilation mode. Line a perforated baking tray with silicone baking mat. Wrap both the external edges and the bottom of a 20x20 stainless steel frame with a sheet of aluminium foil. The foil should come up over the edges of the frame. This will assure that no batter escapes from the bottom of the frame during baking.
  2. Make the brown butter (the beurre noisette). Place the pieces of butter into a saucepan and let melt over medium heat. Don't stir the butter, it is not needed. Once melted, the butter will begin to foam and sizzle. In about 6-7 minutes from when you started, the butter will turn golden brown. The foam will slightly dissolve and the milk solids on the bottom of the pan will toast and get brown. The butter should also smell intensely nutty and caramelized.
  3. Once the butter is ready, remove the saucepan from the heat and filter the butter through a cheese cloth, previously placed into a stainless steel sieve, to remove the brown milk solids that are formed at the bottom of the saucepan.
  4. Add the black sesame paste and the acacia honey to the brown butter and stir with a spatula to combine. Set the bowl aside to cool down to 45 ̊C.
  5. In a bowl sift icing sugar, starch, cocoa powder and charcoal powder. Add hazelnuts flour, black sesame flour (obtained by finely grinding 35 g black sesame seeds with a spice grinder) and salt and combine with a fine whisk.
  6. Add the egg whites and mix until obtain a smooth batter.
  7. Add the mix of brown butter-black sesame butter to the egg whites batter and stir with a rubber spatula until fully incorporated.
  8. Pour the financier into the mould and bake for 25 minutes, until it is puffed and firmed to the touch. Remove from the oven and allow to cool completely before cutting a circle with a Ø 16 cake ring. I suggest to put the financier in the freezer for 1h before cutting, so it is easier and better to cut.
  9. Place the financier circle in the tart.

Light white chocolate and blackcurrant ganache

  1. Soak the gelatin sheets in cold water.
  2. Heat the heavy cream (A) with blackcurrant puree and honey without boiling, then add the soaked gelatin sheets and stir to dissolve.
  3. Melt the chocolate in the microwave to 45°C. Add the warm liquids to the melted chocolate in 3 times, while stirring with the spatula at each addition of liquid, in order to obtain a smooth and homogeneous ganache. 
  4. Transfer the ganache into a mixing glass and emulsify with an hand blender to stabilize the emulsion and to make a smoother and shinier ganache. Add the natural food colorings and blend once again. Pour the ganache into a bowl and allow to cool down to 40°C.
  5. Semi-whip the 116 g cold heavy cream until it forms soft peaks. Check the temperature of the blackcurrant ganache: when it is 40°C add the semi-whipped cream to the ganache in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny ganache.
  6. Pour the light ganache over the financier, leaving about 1,5 cm space from the high for the white chocolate and blackcurrant crémeux. Chill in the fridge for about 2 hours.

Crème anglaise 

  1. Place egg yolks and cane sugar in a bowl and whisk everything together using a fine whisk. In a saucepan brings to simmer the almond milk with the heavy cream. Add the hot liquids to the yolks in 3 times while whisking constantly with a fine whisk. Place everything back into the saucepan and reheat to 82-85°C, stirring continuously with a rubber spatula over low to medium heat.
    A method for determining the doneness is to look closely just as the custard's consistency. When you start stirring, you will see lots of tiny bubbles on the surface of the crème anglaise. But as soon as it is done, these bubbles disappear and they are replaced with ticker and silky waves. The crème anglaise is also done when you can make a line on the rubber spatula with your finger.  
  2. Filter the crème anglaise and weigh 150 g. Make the crémeux (recipe below).

White chocolate and blackcurrant crémeux

  1. Soak the gelatin sheets in cold water. 
  2. Melt the chocolate in the microwave to 45°C. Heat together the blackcurrant puree with honey in the microwave, without boiling.
  3. Add the soaked gelatin sheets to the 150 g of crème anglaise and stir with a rubber spatula until it is dissolved. Add the warm blackcurrant puree and honey to the crème anglaise and stir.
  4. Add the blackcurrant crème anglaise to the melted chocolate in 3 times, while stirring with the spatula at each addition of liquid, in order to obtain a smooth, fluid and homogeneous crémeux. 
  5. Transfer the crémeux into a mixing glass and mix with an hand blender to stabilize the emulsion and to make a smoother, shinier and silky-smooth crémeux.
  6. Cover the firmed and chilled ganache with the crémeux to reach the top of the tart and chill overnight.

Assembly and decoration

Garnish the tart with Ruby chocolate macaron, chocolate small squares and edible flowers.

Related posts

Leave a comment

Questo sito web fa uso di cookies per migliorare l'esperienza di navigazione Accetto Cookie Policy