Yuzu White Chocolate Tart With Black Sesame Shortbr

Name: Yuzu White Chocolate Tart With Black Sesame Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Black Sesame Shortbread; 1/2 cup unsalted butter, softened; 3/4 cup icing sugar; 1/2 teaspoon salt; 1 1/2 tablespoons pure black sesame paste; 1/2 cup almond flour; 1 1/3 cups all purpose flour; 1 large egg; Yuzu and White Chocolate Ganache Filling; 350 grams heavy cream; 550 grams good quality white chocolate, chopped; 3/4 cup yuzu tea preserves

Servings: persons

Black Sesame Shortbread
1/2 cup unsalted butter, softened
3/4 cup icing sugar
1/2 teaspoon salt
1 1/2 tablespoons pure black sesame paste
1/2 cup almond flour
1 1/3 cups all purpose flour
1 large egg
Yuzu and White Chocolate Ganache Filling
350 grams heavy cream
550 grams good quality white chocolate, chopped
3/4 cup yuzu tea preserves

1
Pulse all ingredients except the egg in a food processor until well blended.
2
Add the egg and continue to pulse until the mixture comes together and forms a dough.
3
Turn it onto a piece of plastic wrap, pat the dough into a 1-inch thick disc, and wrap it snugly with the film. Chill for 30 minutes until firm, but not hard.
4
On a clean, floured surface, roll out the dough into a circle, 0.75 cm thickness, and fit it to a 9-inch fluted tart tin. Press in and trim the edges. Don't worry if the dough breaks, this one's quite forgiving - just patch it up with some scraps. Freeze until firm.
5
Bake at 350 degrees F for 16-18 minutes, until the center is dry to the touch. If it puffs up a little, just gently pat it down with the back of a spatula. Cool completely.
6
Place the chocolate in a large bowl. Heat the cream in a saucepan until frothy, then pour it over the chocolate. Gently whisk the mixture until smooth. Let cool to room temperature.
7
Spread the yuzu preserves in the cooled tart shell in an even layer.
8
Carefully pour the ganache on top to not displace the yuzu layer. Chill in the freezer until set.

1730

kcal

Calories

118

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Black Sesame Shortbread, 1/2 cup unsalted butter, softened, 3/4 cup icing sugar, 1/2 teaspoon salt, and more.

Yes, Yuzu White Chocolate Tart With Black Sesame Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yuzu White Chocolate Tart With Black Sesame Shortbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions