Yuzu & Jasmine Tea...Yuzu & Jasmine Tea Tart with Black Sesame Praline

An elegant, multi-textured dessert featuring a crisp black sesame pâte sucrée, a fragrant jasmine tea-infused crémeux, and a vibrant, tangy yuzu curd, crowned with shards of black sesame praline.

Ingredients

Cooking Instructions

1. 01

   For the crust: Cream 120g butter and powdered sugar. Mix in 30g ground black sesame seeds, flour, 1 egg yolk, and salt. Chill for 1 hour, roll to 3mm, line an 8-inch tart ring, and blind bake at 175°C (350°F) for 15-20 minutes until golden.

2. 02

   For the jasmine crémeux: Heat heavy cream to a simmer, stir in jasmine tea, cover, and steep for 10 minutes. Strain and re-measure to 180ml. Melt the bloomed gelatin into the warm cream, pour over white chocolate, and emulsify with a hand blender. Pour into the tart shell and chill for 1 hour.

3. 03

   For the yuzu curd: Whisk yuzu juice, whole eggs, remaining 2 egg yolks, and 100g granulated sugar in a double boiler until thickened (82°C/180°F). Remove from heat and whisk in the remaining 100g cold butter cubewise. Strain and pour over the set jasmine layer. Chill for 3 hours.

4. 04

   For the praline: Cook remaining 100g sugar and 30ml water to a deep amber caramel. Stir in remaining 50g sesame seeds and fleur de sel. Pour onto a silicone mat, cool completely, and break into shards.

5. 05

   To serve: Garnish the tart with black sesame praline shards, edible gold leaf, and micro-herbs. Slice with a hot knife for clean cuts.