Creative Dragon Fruit Tart Recipe

In a mixing bowl, combine all-purpose flour, powdered sugar, and black sesame seeds. Use a whisk to blend the dry ingredients thoroughly.

Add softened butter and egg to the mixture. Mix using your hands or a pastry cutter until the dough holds together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Roll out the chilled dough on a floured surface to fit your tart pan.

Place the rolled dough in the tart pan, pressing it gently into the edges. Prick the base with a fork to prevent air bubbles. Bake for 20-25 minutes or until golden brown.

In a saucepan, combine heavy cream and sugar. Heat over medium heat until the sugar dissolves, but do not let it boil.

Soak the gelatin in cold water for 5 minutes, then stir into the warm cream mixture until completely dissolved. Pour in the berry puree and mix well.

Pour the panna cotta mixture into the baked tart shell and chill in the refrigerator until set, about 4 hours.

Chop the dark chocolate and place it in a bowl. In a separate pot, heat the heavy cream until just under boiling.

Pour the hot cream over the chocolate and let it sit for a minute. Then, whisk until smooth. Infuse with milk oolong tea and let cool slightly, then fold in the sesame seeds.

Once cooled, whip the ganache until it reaches a light and fluffy consistency.

In a saucepan, combine red wine and heat over low heat. Soak the gelatin in cold liquid for a few minutes, then add to the warm wine and stir until dissolved.

Remove from heat and stir in the dragon fruit puree. Allow to cool slightly before pouring over the panna cotta layer in the tart.

Chill the entire tart until the jelly is firmly set, at least another 2 hours. Serve and enjoy your creative dragon fruit tart!