The best part about fusion recipes is how different ingredients come together to form a novel dish that blends expected taste with new flavour profiles. Like with this black sesame and coconut curd tart, an Asian fusion dessert where the richness of the black sesame provides a sharp, acidic counterpoint to the curd to prevent the dessert from being too heavy.
Ingredients
UNITSIngredients
For the Crust:
100 g Black sesame seeds
100 g Digestive biscuits
4–5 tbspMelted butter
a pinchSalt
For the Coconut Curd Filling:
1½ cups Coconut milk (full-fat)
½ cupAlmond milk
½ cupSugar
4 tbsp Cornflour
¼ cupDesiccated coconut
1 tsp Vanilla extract
a pinchSalt
Follow
Directions
Description - Step 1
Make the crust
Grind black sesame seeds into a coarse powder. Also, finely crush the digestive biscuits. Now add these to a large bowl, along with sugar, salt, and melted butter. Press the mixture firmly into a tart tin (base + sides) and bake it at 170°C for 10 minutes for a firmer crust.
Description - Step 2
Make the coconut-curd filling
In a bowl, whisk cornflour with ½ cup milk for two minutes, or until it’s smooth. In a saucepan, add coconut milk, remaining milk, sugar, desiccated coconut, vanilla extract, and salt. Heat on medium until warm. Now, slowly pour the cornflour slurry into the warm mixture while whisking continuously. Stir for 5 minutes on medium heat until the mixture thickens into a silky custard that coats a spoon.
Description - Step 3
Assemble the tart and Chill
Pour the hot coconut–sesame curd into the baked crust. Smooth the top with a spatula and let it cool to room temperature. Cover and refrigerate for 4 hours, or overnight for best slicing. Slice and serve chilled.
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Asian
Easy
Dessert
