Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves: 8-10
Prep Time: 15mins
Cook Time: 40mins plus chilling
Sesame pastry:
- 125g plain flour
- 50g dark brown sugar
- 115g butter, melted
- 1tsp vanilla bean paste
- 1/4tsp salt
- 10g black sesame seeds, roasted
Yuzu Curd:
- 200ml Yuzu juice
- 300g caster sugar
- 150g butter
- 6 eggs, beaten
Garnish:
- 2 tbsp of black sesame seeds, roasted
- 2 tbsp of white sesame seeds, roasted
Method
- Preheat the oven to 170degrees fan. Grease a 23cm round deep-sided, loose-bottomed tart tin with some butter.
- Sift the flour in a medium-sized bowl, add the sugar, salt, melted butter and vanilla bean paste. Combine to a loose dough. Add in your sesame seeds.
- Press this dough into the base of the tart tin and a little around the edges.
- Bake for 15-20mins in the middle of the oven. Set aside to cool.
- To make the yuzu curd, add the yuzu juice into a deep-sided medium pot with the sugar and butter. Cook on low to medium heat, until the butter melts. Then slowly whisk in the beaten eggs and keep stirring until the curd is thick. Set aside to cool for 10-15mins.
- Pour the curd into the baked tart case and set in the fridge for 3-4hours. Garnish with a mixture of black and white sesame seeds around the edges of the tart. Ready to serve.
