Sesame tart with berry–rose mousse

Sesame tart with berry–rose mousse

By
From
Saha
Serves
6
Photographer
Matt Harvey

You only need half the amount of pastry for this tart, but it can be tricky working with smaller quantities of the nuts and seeds. Freeze the rest for another occasion.

Almond and sesame pastry

Ingredients

Quantity Ingredient
150g blanched almonds, roasted
65g sesame seeds, lightly roasted
130g caster sugar
140g plain flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 lemon, zested
335g unsalted butter
2 eggs
splash vanilla extract

Berry–rose mousse

Quantity Ingredient
350g berries (such as blackberries, raspberries, blueberries and boysenberries; reserve a few for a garnish)
130g caster sugar
2 1.6 g sheets of gelatine, softened in water
splash vanilla extract
splash rosewater
375ml thickened cream

Berry sauce

Quantity Ingredient
250g berries, (such as blackberries, raspberries, blueberries and boysenberries)

Vanilla sugar syrup

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

Method

  1. To make the pastry, put the almonds and sesame seeds into a food processor with the sugar 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.
  2. Add the flour, cinnamon, salt and lemon zest to the mixture and pulse quickly to combine. Next add the butter, and pulse to form crumbs. Add the eggs and vanilla and pulse until the pastry just comes together in 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.
  3. After chilling, roll the pastry out thinly onto a well-floured work surface. Lift onto a 28 cm tart ring and gently press into shape. Trim the edges and return to the refrigerator for another hour.
  4. When ready to blind-bake the tart, preheat the oven to 180°C. Line the tart 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 has turned golden. Remove from the oven and cool on a wire rack.
  5. To make the berry mousse, put the berries into a liquidiser and whiz to a purée. Push through a fine sieve to remove the seeds then divide the purée in half. Put half 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.
  6. To make the vanilla sugar syrup, put the sugar, water, vanilla bean and lemon peel into 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.
  7. To make the sauce, put the berries into a liquidiser with the Vanilla Syrup and blitz to a smooth purée. Pour into a saucepan and bring to the boil, then remove from the heat and leave to cool.
  8. 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:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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