Black-and-White Sesame Tarts

Name: Black-and-White Sesame Tarts
Yield: Makes 12
Ingredients: 1 teaspoon unflavored powdered gelatin; 4 ounces white chocolate, chopped; ⅓ cup regular tahini; 4 ounces milk chocolate, chopped; ⅓ cup black tahini; Kosher salt; 1⅓ cups heavy cream; 1 cup whole milk; ½ cup granulated sugar, divided; 8 large egg yolks; 2 large eggs; 4 large egg yolks; 1 tablespoon light corn syrup; 1 cup powdered sugar; 2 tablespoons whole wheat flour; ½ teaspoon ground cinnamon; A pinch of ground allspice; A pinch of ground cloves; A pinch of ground nutmeg; A pinch of kosher salt; 2¾ cups all-purpose flour, plus more for surface; 11 tablespoons chilled unsalted butter, cut into pieces; 5 ounces halvah, crumbled; Flaky sea salt; A jumbo 6-cup muffin pan; four 18-inch piping bags; a 4-inch diameter cookie cutter

By Elske, Chicago, IL

August 15, 2017

This image may contain Food Meal Dish Cutlery and Spoon

This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6. And if you don’t want to bother with the fancy black-and-white swirl, pipe each color of pudding side by side in each shell. This recipe is from Elske in Chicago, our #2 Best New Restaurant 2017.

Recipe notes