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Tiny black blobs on a white sheet … Sometimes their appearance is unrecognizable or insignificant, and sometimes they are just obvious. Memory is built on the present moment and the intensiveness of the emotion with which we experienced that moment. Significant or not, poetic or tragic, fragmented or intact, memories are the foundation of who we are and they tell a story… Ours!

Life is all memory, so be present in every moment and make it important, vital, and worth living. Do not let it slip away, unnoticed and unused. Remember the present moment…

My sister Maja created the photo in the background. Many of her artworks are based on memories and the influence they have on our identity … Take a look at

Sesame-Lemon tart (recipe for 4 small tarts)

Sesame Cream

  • 125g Double cream
  • 15g Tahina (white sesame paste)
  • 40g Sugar
  • 1 Egg yolk
  • 1 Sheet of gelatin

Sesame Crumble

  • 50g Flour
  • 50g Butter
  • 50g Almond powder
  • 50g Sugar
  • 10g Sesame seeds

Candied lemon cubes

  • Peel of one lemon
  • 100g Mineral water
  • 100g Sugar

White icing

  • 100g White Chocolate
  • 20g Sugar
  • 50g Mineral water
  • 40g Liquid cream
  • 2g Pectin NH
  • White pigment

Working tools

  • Silicone mold 8cm ø
  • Pastry bag

Start with sesame cream; Soak the gelatin in cold water. Mix the sugar with the egg yolk. Heat the double cream with white sesame paste. Bring to boil and mix with the egg-sugar mixture. Cook up to 85°C and add the drained gelatin in the end. Let cool in refrigerator for at least 4 hours.

Continue with the candied lemon zests. Remove the zests of the lemon. Cook them once in boiling water and sieve. Put sugar and water in a pot and bring to boil; add the lemon zests in the syrup and let cook for a few hours over very low heat. The zests are done when they become translucent.

Then prepare the white icing. Heat water and cream, add sugar mixed with pectin and bring to the boil. Pour the hot liquid over the chopped chocolate and mix. Add a few drops of white pigment and mix again. Let cool in refrigerator.

Last step, the Sesame crumble: Mix all ingredients until you obtain a crumbly dough. With a cookie cutter (of 8cm ø), shape small disks with the crumble on a baking sheet. Bake the crumble in the oven at 175°C for 8 or 10 minutes.

Whip the sesame cream. Fill silicone molds three-quarters with the cream. Then put some candied lemon dice on the cream, add some cream again and close with a crumble disk. Slide the molds in the freezer and let them rest for several hours. Once frozen, remove the domes of the mold. Heat the white icing and pour it on the domes. For the final touch, add some black sesame paste drops on top to create a contrast.

Let them thaw before eating 😉

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