Passion Fruit "Tart," Sesame, Argan Oil, and Meringue

Yield: 10 Servings

INGREDIENTS Black Sesame Fluid Gel: 250 grams black sesame seeds 250 grams water 4 grams agar agar 200 grams one! 50 grams "irgin sesame oil 5 grams salt Sesame Shortbread: #00 grams butter, room tem$erature 200 grams sugar % "anilla bean, scra$ed & grams salt 250 grams almond 'lour 250 grams sesame seeds 2(5 grams all)$ur$ose 'lour Tahini Fluid Gel: (50 grams water * grams agar agar (50 grams ta ini %00 grams brown sugar 5 grams salt False Tart Shells: %0 $ieces acetate, +)inc , -)inc es %0 $ieces acetate, #)inc es , #)inc es Passion Fruit Sauce: 250 grams $assion 'ruit .uice %/25 grams ,ant an gum Passion Fruit Curd: %20 grams $assion 'ruit .uice %5 grams !u0u .uice %#0 grams sugar %#5 grams eggs %(5 grams butter Black Sesame Po der: %50 grams black sesame seeds 50 grams one! 50 grams amidated ta$ioca maltode,trin 2 grams salt !erin"ue: %-0 grams sugar %25 grams egg w ites 0/5 gram citric acid To #ssemble and Ser$e: Argan oil !ET%&D For the Black Sesame Fluid Gel: Soak t e sesame seeds in water 'or %2 ours and drain/ 1ring t e water to a boil and add t e agar agar/ Trans'er

t e agar mi,ture to a blender and add t e soaked sesame seeds/ Puree until "er! smoot / Add t e one!, oil, and salt2 continue to blend until smoot / Strain t e mi,ture t roug a c inois into a bowl set o"er ice and let cool/ 3e'rigerate 'or % our/ 3eturn t e mi,ture to a blender and $uree until smoot / Strain t roug a c inois and trans'er to a s4uee0e bottle/ 3eser"e c illed/ For the Sesame Shortbread: 5n a mi,er 'itted wit a $addle attac ment, combine t e butter, sugar, "anilla seeds, and salt and mi, on ig s$eed until "er! so't/ Add t e remaining ingredients and mi, until .ust combined/ 3oll t e doug between 2 s eets o' $arc ment $a$er to 6)inc t ickness/ Trans'er to t e 'ree0er and c ill 'or 4 ours/ Pre eat a con"ection o"en to #257F/ 3emo"e t e to$ s eet o' $arc ment $a$er and bake 'or %0 minutes or until golden brown/ 8et cool and break into small irregular s ards/ 3eser"e in an airtig t container at room tem$erature/ For the Tahini Fluid Gel: 1ring t e water to a boil and add t e agar agar/ Trans'er t e agar mi,ture to a blender and add t e ta ini/ Puree until "er! smoot / Add brown sugar and salt2 continue to blend until smoot / Strain t e mi,ture t roug a c inois into a bowl set o"er ice and let cool/ 3e'rigerate 'or % our/ 3eturn t e mi,ture to a blender and $uree until smoot / Strain t roug a c inois and trans'er to a s4uee0e bottle/ 3eser"e c illed/ For the False Tart Shells: 8a! out bot si0es o' t e acetate on a Sil$at/ S4uee0e a 6)inc la!er o' ta ini 'luid gel o"er eac $iece o' acetate/ 9se an o''set s$atula to s$read t e gel into an e"en la!er/ Form t e +)inc , -)inc $ieces into rings, and ta$e t e o"erla$$ing end to old it/ Place t e ring on t e #)inc s4uare, $ress down gentl! until t e ring sticks to t e s4uare 'orming a tart :s ell/; 3e$eat t is $rocess wit t e remaining acetate $ieces/ Trans'er t e s ells to a 'ree0er and c ill until ard/ For the Passion Fruit Sauce: 5n a blender, combine t e $assion 'ruit .uice and ,ant an gum2 blend on ig 'or # minutes/ Trans'er t e mi,ture to a s4uee0e bottle and re'rigerate/ For the Passion Fruit Curd: <ombine t e $assion 'ruit and !u0u .uices and bring to t e boil/ = isk toget er t e sugar and eggs/ Tem$er t e 'ruit .uices into t e egg mi,ture and return to t e sauce$an/ = isk t e mi,ture o"er low eat until it comes to a boil/ <ool t e mi,ture to %407F/ Trans'er to a blender and blend on low s$eed/ Slowl! add t e butter and continue to blend until t e mi,ture is smoot / Funnel t e mi,ture into eac o' t e 'alse tart s ells/ Trans'er t e tarts to t e 'ree0er and c ill 'or & ours/ 3emo"e t e tarts 'rom t e 'ree0er/ <are'ull! $eel awa! t e ta$e and t e acetate/ >uickl! $lace a tart in t e center o' eac $late and trans'er $lates to a re'rigerator/ For the Black Sesame Po der: <ombine t e sesame seeds, one!, ta$ioca maltode,trin, and salt in a 'ood $rocessor/ 1lend until t e mi,ture is $owdered/ 3eser"e in an airtig t container at room tem$erature/ For the !erin"ue: 1ring a $ot o' water to a boil/ <ombine t e sugar, egg w ites, and citric acid/ = isk o"er t e boiling water until t e mi,ture reac es %507F/ Trans'er t e mi,ture to a mi,er 'itted wit a w i$ attac ment/ = i$ until t e mi,ture 'orms so't $eaks/ Trans'er t e meringue to a $i$ing bag 'itted wit a straig t ti$/ To #ssemble and Ser$e: 3emo"e t e tarts 'rom t e re'rigerator/ Pi$e mounds o' t e meringue on and beside t e tarts/ 9sing a blowtorc , brown t e meringue/ ?ri00le t e argan oil around t e tart/ To$ wit t e $assion 'ruit sauce/ S4uee0e black sesame 'luid gel onto t e $late/ Place s ards o' sesame s ortbread beside t e tart and t e meringue/ @arnis wit black sesame $owder/