Fusion Fruit Tart Recipe

1) Bake the crust

1. Heat oven to 350°F. Set a baking sheet on the middle rack to preheat.
2. In a bowl, whisk flour, powdered sugar, and salt.
3. Add melted butter, tahini, and vanilla. Stir until you get a sandy dough that clumps when pressed. If it feels dry, add cold water 1 tablespoon at a time. Tahini varies, so do not be shy if you need the full 2 tablespoons.
4. Press dough firmly into a 9-inch tart pan (standard, about 1-inch sides), evenly across the bottom and up the sides. Use the bottom of a measuring cup to compact it so it bakes up crisp.
5. Carefully place the tart pan on the hot baking sheet and bake 18 to 22 minutes, until deep golden at the edges and lightly golden in the center.
6. Cool completely on a wire rack. If you want to move faster, let it cool 10 to 15 minutes, then chill the pan in the fridge for 10 to 20 minutes until fully cool.
7. If using the white chocolate barrier, brush a thin layer over the cooled crust and let it set (refrigerate 10 minutes if needed).

2) Make the miso honey custard

1. In a medium saucepan over medium heat, warm milk, cream, honey, and sugar until steaming and fully dissolved. Do not boil.
2. In a bowl, whisk egg yolks and cornstarch until smooth.
3. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper, then pour the yolk mixture back into the saucepan.
4. Cook, whisking constantly, until thick like pudding, 2 to 4 minutes. Look for big lazy bubbles and a whisk that leaves visible tracks that do not immediately disappear. Reduce heat if it starts to sputter.
5. Off heat, whisk in butter, miso, vanilla, and citrus zest. For extra-smooth custard, strain through a fine-mesh sieve.
6. Press plastic wrap directly on the surface and chill until cool, about 45 to 60 minutes.

3) Make the sesame crunch (optional)

1. Line a plate or small baking sheet with parchment.
2. In a small skillet, toast sesame seeds over medium heat until fragrant, 2 to 3 minutes. Remove to a bowl.
3. In the same skillet, combine sugar, honey, water, and salt. Cook until bubbling and lightly amber, 2 to 4 minutes.
4. Stir in toasted sesame seeds quickly, then immediately scrape onto parchment and spread thin. Hot sugar is extremely hot, so work carefully and keep kids and curious hands at a distance.
5. Cool completely, then break into shards.

4) Prep fruit and assemble

1. Toss sliced fruit with citrus juice and a small pinch of salt. Pat any very juicy fruit dry with paper towels.
2. Spoon chilled custard into the crust and smooth the top.
3. Arrange fruit on top. Finish with sesame crunch shards right before serving.

5) Serve

1. Slice with a sharp knife wiped clean between cuts for tidy slices. Serve cold or cool.