Freshly and Lovingly Baked on : 4th Oct 2014
OMG! There is a lizard in my sink! This really startled me. My heart jumped and it took a while for me to settle down. I mentally will it to leave but it did not. I called my uncle and he sped down in minutes. This man has been a pillar of support to my family. He is loving and he loves us all like his own children. I remember that he used to peel grapes, took out the seeds and put it in a tupperware for me to enjoy. He knows I am a lazy gal and he loves me enough to do that for me. As he gallantly use his bare hand to remove the lizard, all I felt was relief. It was a tense 15 to 20 minutes as I peeped over the sink to ensure that it does not crawl elsewhere. Its stare was that of challenging me while I am no wish to participate in this staring game.
He loves sesame seeds. What I can only do for him is to bake something that he loves to eat. Thank you and I hope you like these “packed with sesame seeds” tarts!
Black Sesame Tart Crust
140g Unsalted butter
100g Confectionary Sugar
225g All Purpose Flour
20g Almond flour
60g Ground Sesame Seeds (as finely as you can)
A pinch of salt
1Tsp Pure vanilla Extract
Sift the flours, finely ground sesame seeds and salt together and set aside. Cream the confectionary sugar and butter together until well mixed before adding the egg and vanilla extract. Then add in the powder mixture in batches and ensure that it is well incorporated before adding the next. Wrapped it in a clingwrap and refrigerate for a couple of hours before using.
Once refrigerated, roll it into a thin sheet on a well floured surface. Use a cookie cutter and cut it out. Position it onto the baking pan of your choice. Use a fork and give it a few pokes before refrigerating it for 15 to 20 minutes before piping in the fillings. I use a dome shaped baking pan. It can made about 10 of such cute tarts!
While waiting so, work on your fillings.
Sesame Seeds Fillings.
125g Unsalted butter
125g Icing Sugar
1 Tsp Pure Vanilla Extract
35g Ground Black Sesame Seeds
35g Ground White Sesame Seeds
60g Almond Flour
30 Cake Flour
Cream the butter and sugar together until light and fluffy before adding in the eggs and vanilla extract . Add in by batches and ensure each batch are well incorporated before adding the next. Add in the almond flour and cake flour and mixed well. Then once that is done, divide up the batter into 2 portions. Add in the white sesame into one and black sesame seeds into the other. Beat till incorporated.
Pipe the frangipane in alternate batters into the tart crust. This batter does not flow. So once you alternate it you can use a tooth pick and mix it up. Bake it in a preheated oven of 180 degree for 20 to 25 minutes.