Pumpkin Sesame Tart


  1. Black Sesame Tart Shells
  2. Pumpkin Creme Chiboust
  3. Pumpkin Spice Creamy
  4. Black Sesame Crunchy
  5. Ginger Marshmallow
  6. Chocolate Decor


Black Short Crust Method
  • Combine dry ingredients in a mixing bowl with a paddle. 
  • Add the butter and mix until the butter is in small pieces. 
  • Add the eggs and mix to combine. 
  • Wrap and refrigerate. 
  • Once cold, roll out to 3 mm. 
  • Line tart rings, cut out desired design from the bottom and bake at 350°F for about 12 minutes. 
  • Once cold, line the inside of the shell with cocoa butter to keep it from getting soggy.

Ginger Marshmallow Method
  • Soak gelatin leaves in ice cold water. 
  • Prepare 2nd invert sugar in a mixing bowl with a whisk. 
  • Boil water, 1st invert sugar and sugar to 212⁰F and pour over the soaked gelatin into the mixing bowl. 
  • Add pre-soaked gelatin leaves and whip all up to an aerated & pipe-able texture – use warm. 
  • On a sheet tray, sift some black sesame powder and sprinkle some black sesame seeds. 
  • Pipe the marshmallow on top of the sesame mixture in long strands. 
  • Sift more sesame powder and sesame seeds on top. 
  • Freeze until ready to use.

Pumpkin Spice Creamy Method
  • Combine the first 5 ingredients and gently cook to 175°C. 
  • Strain on top of the Belcolade Amber CT. Mix to emulsify. 
  • When mixture reaches 90°F, add the cocoa butter and blend with an immersion blender. 
  • Deposit into molds and freeze.

Pumpkin Chiboust Method
  • Bloom gelatin in ice water and set aside. 
  • Combine first six ingredients and heat, while stirring, until it comes to a boil. 
  • Boil for 30 seconds, remove from heat and add the gelatin. 
  • Make the Italian meringue* 
  • Place the egg whites in a clean mixing bow with a whisk attachment. 
  • Add the sugar to a saucepan with enough water to just cover the sugar and boil until the temperature reaches 240°F.
  • When the syrup begins to boil, turn the mixer on medium speed. 
  • When the syrup reaches temp, remove from heat and pour over the egg whites. 
  • Continue whipping until smooth, light and fluffy. 
  • When the meringue is stiff, gently fold into the pumpkin mixture. 
    *It may be easier to make more meringue than you actually need. For this recipe, you only need 200g total.

Sesame Crunchy Method
  • Melt the chocolate to 110°F .
  • Add the hazelnut paste, followed by the remaining ingredients. 
  • Roll between two sheets of acetate to 2mm. 
  • Reserve in the freezer until ready to assemble.

  • Line a flat tray with acetate. 
  • Pipe some of the creme chiboust into the bottom of the tart shell. 
  • Insert a frozen disk of the pumpkin spice creamy. 
  • Top with a disk of the black sesame crunchy. 
  • Freeze. 
  • Invert the tart, decorate with the Marshmallow and some chocolate decor.

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