Directions

• For the pate sucrèe
• Combine dry ingredients together in a stand mixer bowl before adding butter & use paddle attachment to mix until you have a crumbly mixture. Mix the egg and the black coloring gel in a small bowl, and add to the dry ingredients. Mix until a dough forms. Wrap in plastic wrap and chill for at least two hours, or overnight.
• Preheat your oven to 350 degrees Fahrenheit. Grease a tart pan with removable bottom and line the bottom with parchment paper.
  
• Press the dough evenly in the pan and edges, line it with parchment and fill with rice/beans/pie weights to weigh down . Bake for 15 minutes.  Remove the parchment and rice and bake for another 10 minutes.  
• Allow the tart shell to cool completely, and remove it from the pan. Brush the sides and center with egg wash (one egg yolk, a teaspoon of heavy cream, and a few drops of black food coloring gel), then bake for a further 10 minutes. Set aside to cool. 
• For the sesame financier
• Make browned butter by whisking butter over medium heat until browned and has a nutty smell. Set aside to cool slightly. 
• Mix everything else, but the black sesame seeds if using, together then add in the browned butter. Chill overnight.
• Grease and line the bottom of a 9 inch springform cake pan. Because the batter will be sticky, place the batter in a piping bag and cut its end, so that you can pipe it into a ring inside the pan. Sprinkle with black sesame seeds, if using, then bake for 15 minutes. Let it cool.  
• For the whipped black sesame ganache
• Bloom the gelatine in enough water to cover it, then warm in the microwave for 30 seconds, until completely melted.
• Heat 225g (3/4 cup and 2 Tablespoons) of the cream. Once it starts simmering, remove from heat and mix in the melted gelatine. Pour over the chocolate and mix until it has melted. 
• Add in the black sesame paste and the remaining cream, then use a hand blender to mix in and smooth. Cover the surface with plastic wrap and chill overnight before whipping.
• For the raspberry confit
• Add raspberries, lemon juice and 50 g (1/4 cup) of the sugar to a saucepan, and cook over medium heat.
• In a small bowl, mix in the pectin with the remaining sugar, then add to the raspberries once they’re hot enough. Cook for a few minutes until thickened. Pass it through a sieve to eliminate seeds.
• Pour some of the confit into semi sphere molds, or ice trays. I made 5 of them. Freeze overnight. Refrigerate the remaining confit, to use for assembly.
• Assembly
• Place the pate sucrèe on a serving plate. Cut about an 1/4 inch off the edge of the financier, so that it can fit inside the tart, and place it in its center. Pour the raspberry confit – minus a couple of tablespoons – over and around the financier, to completely cover it. Unmold the frozen confit and place the shapes onto the tart, evenly spaced.
• Whip the black sesame ganache and place it a piping bag fitted with a petal tip. Scribble ribbons on top of the tart, and around the frozen confit, to cover it completely. Place the remaining confit in a small plastic bag, cut a small hole in it, and place some drops over the ribbons, for decoration.