1/4 cup sesame seeds, lightly toasted and at room temperature
1 1/4 cups all-purpose flour
1/4 cup dark cocoa powder
1/4 cup granulated sugar
1/4 teaspoon kosher salt
4 ounces cold unsalted butter, cut into small pieces
1 egg yolk
1 teaspoon toasted sesame oil
1 teaspoon vanilla bean paste
10 ounces heavy cream
1/4 cup corn syrup
1/4 cup freshly grated ginger
Finely grated zest of 1 orange
4 1/2 teaspoons toasted sesame oil
1 pound dark chocolate, finely chopped
1/4 cup sesame seeds, lightly toasted
Whipped cream flavored with ginger liqueur, for serving
1/2 cup candied ginger (Australian)
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.
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