A multigrain vegan tart filled with home-made black sesame paste and cashews, topped with frosty blueberries and sesame seeds. This is a simple, no-bake, healthy yet indulgent Asian-inspired vegan tart – perfect for a summer’s day. Borderline addictive!

Never use store-bought black sesame paste again! In this recipe, I go over how you can easily make black sesame paste yourself at home within 15 minutes using just black sesame seeds and vegetable oil. It’s really that easy!! And of course, you can use the exact same recipe to make regular tahini. Just replace the black sesame seeds with white sesame seeds.

Today I’m highlighting this no-bake multigrain tart crust — it is a vegan tart shell that you really can get creative with. The base ingredients are almonds, rolled oats, a source of fat (in this case, tahini), and Medjool dates. For this recipe, because the theme is sesame, notice how I’ve added sesame seeds to the crust. However, you could customize this tart crust however you want! Just be sure to use the four base ingredients and get creative. Granted, the four base ingredients by themselves make an incredible crust as well.

Some Notes

I would say that lining the tart moulds with the tart crust mix is the most difficult part of the recipe. It takes some experience feeling for the thickness of the crust and making sure the crust moulds are lined evenly. Remember to keep in mind that you want to have as much filling in the tart as possible while keeping the tart crust around 5 millimeters thick. Don’t be afraid to press hard when shaping the mix.
For keeping, I recommend freezing the tarts. Just remember to thaw them for at least 5 minutes before sinking your teeth in.
Alternatively, the crust could be baked to increase its structural integrity. I have yet to test this for this specific tart but expect an update!

Blueberry Black Sesame Tart

5 from 1 vote

Recipe by George L. Course: DessertCuisine: FusionDifficulty: Medium

Servings

tarts

Prep time

minutes

Freezing time

hours

This is a simple, no-bake, healthy yet indulgent Asian-inspired vegan tart – perfect for a summer’s day. Borderline addictive!

Ingredients

Black Sesame Paste
3/4 cup black sesame seeds
2-3 tablespoons vegetable oil
Tart Crust
1/2 cup almonds
1/2 cup oats
4 medjool dates, pitted
2 tablespoons white sesame seeds
2 tablespoons black sesame paste
3 tablespoons oil
small pinch salt
Tart Filling
1 cup cashews, soaked
1/2 cup oat milk (or other non-dairy milk)
2 tablespoons maple syrup
4 tablespoons black sesame paste
Toppings
frozen blueberries
black sesame seeds
white sesame seeds

Directions

Prepare your cashews by soaking them in hot water. Do this before doing anything else!
Now first, make the black sesame paste (skip this if using store-bought). Start by toasting the sesame seeds in a pan on medium-high heat for 5 minutes. Then add them to a food processor and blend into a rough paste.
Add the vegetable oil one tablespoon at a time. Adjust the consistency of the black sesame paste accordingly — the more oil you add, the creamier / more liquid-y the black sesame paste becomes. The second picture is my finished blacked tahini.
Now prepare the tart crust. Start by blending together the almonds, oats, white sesame seeds, salt and pitted dates.
Finally, add the black sesame paste and oil. Blend until completely incorporated.
Line 5-6 mini tart moulds with plastic wrap. press 2-3 heaping tablespoons worth of the tart crust mixture into each tart mould and press down tightly to form the crusts. NOTE: make sure that the walls of the crust and the bottom of the crust form the sharpest angle possible within the mould (so you have enough space for the filling!).
Let tart shells chill in the freezer while you prepare the filling.
Combine all the Tart Filling ingredients and blend until it becomes a smooth paste.
Take the tart moulds out of the freezer and fill them with the filling. Flatten the top with a spoon or a spatula. If you’re having trouble smoothing out the top, use a damp (dipped in water) finger to do it. Now place the tarts back into the freeze for at least 4 hours, or overnight.
Once the tarts have set, add your toppings: black sesame seeds, white sesame seeds, and frozen blueberries. Enjoy after thawing for at least 5 minutes!