Sesame tart with berry–rose mousse

Sesame tart with berry–rose mousse

By
From
New Middle Eastern Food
Serves
6-8
Photographer
Mark Roper

The various components of this dessert can be prepared ahead, then the tart assembled just before serving. You only need half the given amount of pastry for this tart, but it can be tricky working with smaller quantities of nuts and seeds. Freeze the rest for another use.

Almond and sesame pastry

Ingredients

Quantity Ingredient
150g blanched almonds, roasted
65g sesame seeds, lightly roasted
130g caster sugar
450g plain flour
1 teaspoon ground cinnamon
1/3 teaspoon salt
1/2 lemon, zested
335g unsalted butter
2 free-range eggs
splash vanilla extract

Berry–rose mousse

Quantity Ingredient
350g mixed berries, (reserve a few for a garnish)
130g caster sugar
2 x 1.6g sheets of gold-strength gelatine, softened in water
splash vanilla extract
splash rosewater
375ml cream

Berry sauce

Quantity Ingredient
250g mixed berries

Vanilla sugar syrup

Quantity Ingredient
100g caster sugar
100ml water
1 vanilla bean, split and scraped
1 lemon, zested

Method

  1. Put the almonds, sesame seeds and sugar into a food processor and pulse to fine crumbs. Be careful not to overwork, as the oils will start to come out of the nuts and make the pastry oily. Add the flour, cinnamon, salt and lemon zest to the mixture and pulse quickly to combine. Add the butter and pulse to form crumbs. Add the eggs and vanilla and pulse until the pastry just comes together into a ball. Push it together with your hands and remove from the food processor. Shape into a round, wrap in plastic wrap and chill for at least 1 hour. After chilling, roll the pastry out thinly onto a well-floured work surface. Lift into a 28 cm tart tin and gently press into shape. Trim the edges and return to the refrigerator for another hour.
  2. When ready to blind bake the tart, preheat the oven to 180°C. Line the tart shell with foil, fill with baking beans and bake for 15 minutes. Remove the foil and beans and bake for another 15 minutes, or until the pastry is golden. Remove from the oven and cool on a wire rack.
  3. To make the berry mousse, blend or process the berries to a purée. Push through a fine sieve to remove the seeds. Put half the purée into a small saucepan with the sugar and warm gently until the sugar dissolves. Add the gelatine sheets, stir to dissolve and leave to cool. Add to the rest of the berry purée and stir in the vanilla and rosewater. Whip the cream to stiffish peaks. Fold into the berry purée, then chill.
  4. To make the vanilla sugar syrup, put the sugar, water, vanilla bean and lemon zest in a small saucepan. Bring to the boil, then simmer gently for about 5 minutes. Remove from the heat. When cool, remove the vanilla bean; this can be washed and reused to flavour your canister of sugar. Chill the syrup until ready to use.
  5. To make the sauce, blend or process the berries and vanilla syrup to a smooth purée. Pour into a saucepan and bring to the boil, then remove from the heat and leave to cool.
  6. When ready to serve, spoon the berry mousse into the tart and scatter on the reserved berries. Serve each slice with a generous drizzle of berry sauce.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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