Gluten-free Black Sesame and Raspberry Tart

Gluten-free Black Sesame and Raspberry Tart on a serving plate

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.


Gluten-free Black Sesame Raspberry Tart

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Recipe by Simona Gluten-free, adapted from Chef Nour Kandler Course: RecipesDifficulty: Difficult
Prep time




Cooking time




  • For the pate sucrèe
  • 100 g 100 Simona’s Flour Mix – 2/3 cup

  • 8 g 8 almond flour – 1 Tablespoon

  • 40 g 40 confectioners’ sugar – 1/3 cup

  • pinch pinch salt

  • 60 g 60 unsalted butter, softened – 1/4 cup

  • 20 g 20 whole egg, beaten – 1 Tablespoon

  • a few drops a few black food coloring gel

  • For the egg wash
  • 1 large 1 egg yolk

  • 1 teaspoon 1 heavy cream

  • a few drops a few black food coloring gel

  • For the sesame financier
  • 75 g 75 unsalted butter – 5 Tablespoons and 1 teaspoon

  • 90 g 90 confectioners’ sugar – 3/4 cup

  • 75 g 75 almond flour – 1/2 cup and 4 1/2 Tablespoons

  • 30 g 30 Simona’s Flour Mix – 3 Tablespoons

  • 105 g 105 egg white – 3 large

  • 1/4 teaspoon 1/4 salt

  • 15 g 15 black sesame paste – 1 Tablespoon

  • 1 teaspoon 1 glycerin

  • 1 Tablespoon 1 black sesame seeds (optional)

  • Whipped black sesame ganache
  • 325 g 325 heavy cream, divided – 1 1/3 cup

  • 3 g 3 powder gelatin (I used Modern Pantry fish gelatin) – approximately 1 teaspoon

  • 100 g 100 white chocolate, chopped – 1/2 cup and 2 Tablespoons

  • 80 g 80 black sesame paste – 1/4 cup and 1 Tablespoon

  • For the raspberry confit
  • 450 g 450 raspberries, I used frozen – 1 3/4 cups and 1 Tablespoon

  • 35 g 35 lemon juice – 2 Tablespoons

  • 90 g 90 granulated sugar, divided – 1/3 cup and 2 Tablespoons

  • 10 g 10 pectin – 1 Tablespoon


  • 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.

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