Are you craving a quality dessert to satisfy your sweet tooth? Do you have a little time on your hands? The unique ingredients in this black sesame tart will transport you straight to Asia and away from midterm season for an hour. Black sesame is originally from Africa, but it is now extensively grown in India and the Far East. It has an earthy flavor that pairs great with the citrus notes of yuzu. Yuzu is a citrus originally from China, and it's now widely used in Japan and Korea. The flavor is a tangy mix of grapefruit and lime and is very aromatic. 

When I first saw a bright jar of yuzu marmalade, I started dreaming of all the different things I could eat with it: breakfast scones, crostini, cheese and crackers, the list goes on. I found this recipe for a black sesame tart base which has a nutty flavor that accentuates the floral acidity of yuzu, making it the standout ingredient that you'll be thinking about for days. The top layer of the tart is luscious whipped cream infused with refreshing basil, stimulating your taste buds and preparing you for the next layer of zesty, yuzu-y marmalade with flavors which explode in your mouth. The final bite of crispy, invigorating sesame shortcrust balances the bite, leaving you craving for more of this heavenly flavor profile.

#SpoonTip: Eat any remaining whipped cream as a fruit dip or use as frosting, a nice addition to a crepe cake, or straight out of the container–no judgement here.

These tarts are perfect for you to bring to your next potluck and show off your culinary skills! Most importantly, the next time you need to have a study break or destress, bake these tarts and reward yourself for your hard work.

Time to tart!

Yuzu Basil Black Sesame Tart

  • Prep Time:1 hr
  • Cook Time:12 mins
  • Total Time:1 hr 12 mins
  • Servings:12
  • Medium


  • 1 1/3 cups all-purpose flour
  • 1/2 cup almond flour
  • 3/4 cup and 1 tablespoon powdered sugar
  • 1 teaspoon salt
  • 2 tablespoons black sesame paste—can substitute with 1 tablespoon roasted black sesame seeds and 1 tablespoon honey/agave syrup
  • 1/2 cup unsalted butter–softened
  • 1 large egg–room temperature
  • Yuzu marmalade—can substitute with any citrus jam or marmalade
  • 1 cup heavy cream–chilled and divided into thirds
  • 1/4 cup basil leaves
  • Optional garnish: ground freeze-dried strawberries or fresh fruit/basil
Camille Fang
  • Step 1

    Preheat oven to 350° F.

  • Step 2

    Mix both flours, 3/4 cup powdered sugar, and salt in a large bowl.

  • Step 3

    Combine with black sesame paste.
    If you're making your own, roast sesame seeds until they're aromatic and then grind in a blender. Add honey and mix.

  • Step 4

    Add butter and a room-temperature egg, and continue mixing until dough is formed. Wrap and chill in the refrigerator for 30 minutes. Also chill a deep metal bowl for making whipped cream.

    Anna Chang
  • Step 5

    Divide the tart dough and press evenly into muffin tins. The bottom layer should be thin because the dough rises if baking weights are not used.

    Anna Chang
  • Step 6

    Bake for 10-12 minutes. Lightly press down bottoms if risen. Cool completely.

    Anna Chang
  • Step 7

    To make basil-infused cream, first blend basil and a third of the heavy cream until smooth.

  • Step 8

    Add the basil-cream, remaining heavy cream, and powdered sugar to the chilled bowl and mix until firm peaks form (6-8 minutes). Don't overmix or you'll churn butter instead!

  • Step 9

    To assemble, add yuzu marmalade as desired in tart's bottom layer. Top up with basil whipped cream. Garnish with crushed freeze-dried strawberries or fresh fruit. Enjoy!

    Anna Chang