- Black Sesame Sweet Pastry Case
- 125 grams unsalted butter, chilled, chopped
- 2 tablespoons caster sugar
- 1/4 teaspoon salt
- 200 grams plain flour
- 2 tablespoons black sesame seeds
- 60ml cold water
- 375ml pure (thin) cream
- 5 egg yolks
- 50 grams caster sugar
- 2 tablespoons matcha powder
- 125ml double cream
To make black sesame sweet pastry case:
Place butter, sugar, salt, flour and sesame seeds in a food processor and process until the mixture resembles fine crumbs. Add water and process until the dough just comes together. Turn out the pastry, flatten into a disc, wrap with plastic wrap and refrigerate for 30 minutes.
Roll out the pastry between two sheets of baking paper until 1/4 inch thick. Cut rounds large enough to fit the tart tins. Lift pastry into tin, ease into base and side. Trim off any excess pastry. Prick the base all over with a fork. Refrigerate for at least 30 minutes. (I like to freeze the pastry overnight. I find that baking the pastry from when it’s completely frozen helps minimize shrinkage.)
Preheat the oven to 180 degree celcius fan-forced. Place tart tins on baking tray. Line the pastry with a sheet of baking paper and pour in dried beans or rice. Bake for 15 minutes. Remove paper and beans/rice. Return to the oven for another 10 minutes, or until light golden. Set aside to cool completely.
To make Matcha Pastry Cream:
Place the cream in a saucepan over high heat and bring to just below boiling point. Place egg yolks, sugar and matcha in a heatproof bowl and whisk until creamy. While whisking, slowly pour the hot cream over the matcha mixture.
Set the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and stir custard with a wooden spoon for 4-6 minutes until mixture coats the back of the spoon.
Cover surface with plastic wrap and chill for 2 hours or until cold. Transfer to a stand mixer, add double cream and whisk until soft peaks form.
To assemble the tart, spoon the matcha cream into the tart shells and top with the strawberries (and elderflowers).