Method:

• Make the yuzu curd

Small dice 1 cup of butter; set aside in a bowl. Place yuzu juice, egg yolk and sugar in a

heatproof bowl over a pan of simmering water. Cook over medium-high heat for about 8

to 10 minutes, whisking constantly, until the mixture starts to thicken (should reach about

176 degrees fahrenheit). Remove from the heat and stir in the butter chunks one at a

time, making sure each piece is fully incorporated before adding the next. Let the curd

cool at room temperature and then cover with plastic wrap; let rest in the refrigerator for

at least 4 hours.

• Brown the butter

Preheat the oven to 350 degrees fahrenheit. In a small saucepan, melt the remaining

butter over medium-high heat, swirling occasionally, for about 4 to 5 minutes or until

foaming subsides. Cook, stirring and scraping bottom of saucepan with a spatula, until

milk solids are dark golden brown and butter has nutty aroma, about 1 to 2 minutes.

Remove the saucepan from heat and add a tablespoon of water; let cool slightly.

• Prepare the tart crust

Grease each tart pan with softened butter. In a large bowl, whisk together the flour,

sugar, and 1/4 teaspoon of kosher salt. Pour the cooled brown butter and 2 tablespoons

of room temperature water into the flour mixture; stir until well combined and a uniform

dough is formed.

• Form and par-bake the tart crust

Using your hands, press the dough into the bottom and up the sides of each pan in an

even thickness until completely covered. Place the pans on a wire rack set in a rimmed

baking sheet and bake until the crust is just beginning to turn light golden brown at

edges and firm to touch, about 20 to 30 minutes, rotating pan halfway through baking.

Remove from the oven and set aside until ready to fill.

• Fill the tart and finish baking

Add the yuzu curd into each tart pan and use an offset spatula to smooth into an even

layer. Return the filled pans to the oven and cook for about 10 minutes, until the filling is

set and the crust is golden brown. Remove from the oven and let cook on a wire rack

until room temperature. Wrap each tart in foil and refrigerate for at least 2 hours. About

30 minutes before serving, remove the tarts from the refrigerator and bring to room

temperature. Cut each tart in half with a serrated knife.

• Whip the cream and serve

Pour chilled heavy cream into a large mixing bowl. Using an electric mixer, whip the

cream on medium speed for about 1 to 2 minutes. Increase the speed to high and

continue to whip for another 3 to 4 minutes, or until soft peaks forms. Turn off the mixer

and add in the remaining 2 tablespoons of sugar and 1 tablespoon of black sesame

paste. Continue to whip for another 2 to 3 minutes, or until firm peaks form. Transfer the

whipped cream to a piping bag fitted with a round tip. Pipe the whipped cream onto each

tart in a swirl pattern.