Make the dough:
In an electric mixer fitted with the paddle attachment, combine the sesame seeds, flour, cocoa powder, sugar, and salt. Mix for 1 minute.
Add the cold butter and mix on medium speed until the mixture looks like coarse cornmeal.
Mix in the egg yolk, 1 tablespoon ice water, 1 teaspoon sesame oil, and the vanilla bean paste. Add to the dry ingredients and mix just until the dough just comes together. Dump on a work surface. With the palm of your hand, push the dough into the work surface, 4 to 5 times. Shape into a disk, wrap in plastic, and chill for 1 hour.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll the dough into a 12-inch round. Line a greased 10-inch tart pan with the sesame dough. Chill for 1/2 hour.
Line the chilled dough with parchment and fill with dried beans or raw rice. Bake for 20 to 22 minutes, remove the parchment and beans or rice, and continue baking for 8 to 10 minutes. Let cool completely before filling the tart shell.
Make the filling:
In a medium saucepan, combine the heavy cream, corn syrup, grated ginger, orange zest, sesame oil, salt, and vanilla bean paste and bring to a simmer. Set aside off the heat and allow to infuse for 20 minutes. Pour through a fine strainer and return to the heat just to warm up the cream.
Add the chopped chocolate, whisking until smooth. Whisk in the toasted sesame seeds. Pour the filling into the baked, cooled tart shell and chill until set.
Garnish with whipped cream flavored with Canton ginger liqueur and chunks of candied ginger.
The tart dough can be rolled and refrigerated for up to 2 days ahead of time. The finished tart is best eaten within 2 days.
Recipe courtesy of Hedy Goldsmith