Black Sesame Orange Tart

Sanded Dough

45g sugar
1 egg yolk
70g butter
3g baking powder
pinch salt
orange zest (to taste)
90g flour

Directions:1) Soften the butter with your hands against a table or in the bowl of a stand mixer. Add in the sugar and mix well.
2) Combine the salt and baking powder with the flour and slowly incorporate into the butter mixture.
3) Add in the egg yolk and then the zest.
4) Form the dough into a rectangle, wrap with plastic wrap and let it rest in the refrigerator for at least one hour.
5) When ready to use, roll out the dough to 1/8″ thick, cut circles to fit into your tart molds, and bake for 10 minutes at 350 degrees F.

Black Sesame Almond Cream

60g butter, room temperature
30g sugar
1 egg
60g ground black sesame
50g ground almonds
15g flourDirections:1) Beat the butter until smooth, then add in the sugar and continue to blend.
2) Add in your egg, then one at a time add in the sesame, almonds and flour. If the mixture looks too liquid, add in additional sesame or almonds (depending on the size of your egg this may be necessary due to the possible increase in liquid).
3) Place the mixture into a piping bag and let it rest in the refrigerator until ready to use.
4) Cut the tip of the piping bag then pipe the cream into the base of the pre-cooked tart shells, then return to the oven for an additional 10 minutes or until the cream sets up.
5) Let the tarts cool completely.

Vanilla Creme Pâtissiere

65g cream
65g milk
2 egg yolks
30g sugar
15g custard powder
10g maizena
8g butter
1 vanilla bean
100g cream, whipped

Directions:**This is just a basic creme pâtissiere! But in case you don’t know what that means, let me explain it step by step, and then the next time you see the title ‘creme pâtissiere’ you will know EXACTLY what to do!**1) Bring the cream, milk, butter and vanilla to a boil in a small saucepan.
2) Whip the sugar and egg yolks until they lighten in color, then add in the custard powder and maizena and whip again.
3) Pour the now boiling cream over the egg yolk mixture and whisk well before returning to the pan over medium heat. Continue to whisk for about one minute until the mixture comes to a boil, thickens, and no longer sticks to the bottom of the pan.
4) Transfer to a bowl, cover it with plastic wrap and let it chill for about 30 minutes before slowly whisking in the whipped cream. Place the mixture into a piping bag with a small star tip and leave in the refrigerator until ready to use.
5) When the tarts are cooled, pipe alternating dots of the vanilla cream and the orange cream.

Orange Creameux

140g orange juice
4 egg yolks
40g sugar
50g butter
1g salt
2 gelatin sheets, bloomed in cold water
orange zest & orange aroma, to taste
150g cream, whippedDirections:1) Bring the orange juice (and zest and aroma if using) to a boil.
2) Whip the yolks and sugar until they lighten in color, and pour in the boiling juice.
3) Return to the pan and whisk constantly for about 5-8 minutes. Take off the heat and add in the butter, salt and gelatin. Place in a bowl and refrigerate.
4) When the mixture is cool and has set up, whisk again to smoothen out the cream, then carefully fold in the whipped cream.
5) When ready to use, place in a piping bag with a large or medium tip and pipe in alternating dots with the vanilla cream.

source:https://unmaskedadventures.wordpress.com/2017/01/30/black-sesame-orange-tart/