Instagram is a never-ending source of inspiration and wonderful recipes. I know I have said that before, but I will never be tired of repeating it. One of the latest discoveries for me was Nour Kandler, a self-taught pastry chef who lives in London and has a wonderful menu from which some lucky British people can order their stunning desserts.
Chef Kandler is also very generous in sharing some of her recipes with us, and this Black Sesame Raspberry Tart in particular caught my attention. It took me a couple of attempts to find black sesame paste – practically black tahini. A local Asian market indeed carried it, to my surprise. Chef Kandler also calls for activated charcoal powder to use in the tart dough, but since I didn’t have access to it, I just used a few drops of black food coloring gel.
To make the frozen confit domes, I used a Silikomart mold that I had at home. You can easily use any ice tray and play with the shapes a little differently.
The unusual flavor of sesame in a tart was well balanced by the white chocolate in the ganache. I didn’t think of adding some black sesame seeds to the financier, before baking it, but it would have given some additional texture that would have enhanced the experience even more. The raspberry confit was absolutely delicious and pulled all the flavors together. I highly recommend this tart, if you want to impress your guests. It does require a few steps, but if you start the afternoon before, preparing the pate sucrèe, the confit, the ganache and the financier batter, then it will come together much more easily on the day you serve it.
I will also never get tired of suggesting the purchase of a scale. This tart’s ingredients were originally in weight, so I did my best to transform them in their volume equivalent.