Black Sesame Tart with Coconut Panna Cotta and Kiwi

Name: Black Sesame Tart with Coconut Panna Cotta and Kiwi
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 130 g Butter; 200 g Mascarpone; 200 ml Coconut milk; 6 Kiwi

Your guests will literally be speechless with delight! Try it once and you’ll never forget this tart. Unusual - black sesame, coconut panna cotta, and bright green kiwi - pure beauty and deliciousness.

4.8

(12)

Updated : 23 February, 2026

Easy

More than 1 hour.

Ingredients

Chocolate batter

130 grams

Butter

65 grams

Powdered sugar

1

Eggs

250 grams

Wheat flour

40 grams

Cocoa

Cream

200 grams

Mascarpone

120 grams

Powdered sugar

150 milliliters

Milk

70 grams

Sesame

350 milliliters

Heavy cream

2 teaspoon

Agar-agar

Panna cotta

200 milliliters

Coconut milk

100 milliliters

Heavy cream

35 grams

Sugar

100 grams

Yogurt

1 teaspoon

Agar-agar

Decorating

6

Kiwi

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

How to make a Black Sesame Tart? The process has three stages: crust, cream, and panna cotta. Start with the shortcrust pastry. Prepare the ingredients for it.

Step 2

Take a bowl and add flour, powdered sugar, and cocoa. Mix until evenly combined.

Step 3

Add butter to the flour mixture. Chop it into small cubes with a knife, then rub the butter into the dry ingredients with your hands until fine crumbs form. It should feel like kinetic sand: it clumps when squeezed, then crumbles.

Step 4

Crack the egg into the crumbs. Work it in by hand until the dough comes together into a ball.

Step 5

Place the ball between two sheets of parchment and roll it out with a rolling pin into a circle slightly larger than your pan.

Step 6

Transfer the rolled dough into the pan. Mine is round, 28 cm (11 in). The original recipe is for a 32 cm (12.6 in) pan. Shape the sides with your fingers. Refrigerate the pan with the dough for 30 minutes.

Step 7

Take the chilled crust out and place a sheet of parchment on top. Pour in some dried legumes (dry peas or beans) as pie weights so the crust won’t puff up. I didn’t have peas, so I used pearl barley.

Step 8

Bake the crust in a preheated oven at 180°C / 356°F, top-and-bottom heat. Bake for 15 minutes with the weights, then remove the weights and parchment and bake for 10 more minutes. Remove the crust and let it cool completely.

Step 9

Prepare the ingredients for the sesame cream. If you can’t find sesame, replace it with poppy seeds.

Step 10

First, whip the heavy cream until thick and refrigerate it.

Step 11

Toast the sesame in a dry skillet for a few minutes until it crackles and smells aromatic. Then grind it (blender, mortar, or coffee grinder). The finer you grind it, the smoother and tastier the cream will be. But don’t overdo it - seeds can release oil and turn into tahini. You need dry ground sesame, so grind quickly.

Step 12

Mix mascarpone, powdered sugar, and the ground sesame.

Step 13

In a small saucepan, mix milk with agar-agar. Bring to a boil. Boil the milk with agar for 2 minutes. Agar (unlike gelatin) can be boiled and needs boiling to dissolve fully.

Step 14

Remove the hot milk from the heat and stir in a couple of spoonfuls of the mascarpone mixture. Mix, then pour this into the main cheese mixture. Whisk to combine. Let it cool slightly. Take the whipped cream from the fridge, add it to the mixture, and stir. The cream is ready.

Step 15

Immediately spread it over the cooled crust - agar starts setting at about 40°C / 104°F. Refrigerate the tart for 2 hours to set.

Step 16

After 2 hours, start the coconut panna cotta. Prepare the ingredients. Use plain natural yogurt (no flavorings).

Step 17

Pour coconut milk and cream into a saucepan. Add sugar and agar-agar.

Step 18

Bring to a boil and simmer for a couple of minutes. Remove from the heat and let cool for 10 minutes. Add the yogurt and stir.

Step 19

Here I made a small mistake. I should have waited until the panna cotta started to thicken and then spread the thickened mixture over the cream. Instead, I poured it while still liquid and it ran not only over the cream but also beyond the crust edges. Refrigerate the tart for 1 hour. I left it overnight. The panna cotta set well, while the cream stayed soft - but it still sliced fine.

Step 20

You’ll need 6 kiwis for decoration. It was just enough for me.

Step 21

Peel the kiwis and slice them into thin rounds. The thinner and neater the slices, the prettier the tart will be.

Step 22

Take the tart out of the fridge. Arrange the kiwi slices on top, working from the edges toward the center. Serve chilled.

Author note

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