Method:

1. Preheat oven to 150° Celcius, fan forced.
2. For the tart shells, cut six even circles from each rice wrap with a cookie cutter. Soak circles in melted butter for up to five minutes, this will soften them. Gently press each circle into place in the cups of a 12-muffin tray and bake for 10-12minutes. Remove from oven and allow cooling and crisping.
3. For the yuzu curd, place ingredients into a microwave safe bowl; thoroughly combine with a whisk as best as possible.
4. Place in the microwave on high for one minute, before removing and thoroughly whisking. Repeat cooking for one minute at a time, then whisking thoroughly until thick, glossy and voluminous – depending on the power of your microwave may take 5-10 total minutes. Remove from all heat and whisk until cool.
5. For the crumble, blitz the sesame seeds in a dry jug blender until about half way between whole completely broken. Add butter, sugar, buckwheat and salt, blitz until a coarse wet sand texture.
6. Lay crumble out on a lined baking tray and bake for up to 30minutes on turning every ten minutes. You’re aiming for even toasting but no significant browning. Remove from oven and allow cooling. Once cool, break up with a fork so texture is fairly small and consistent.
7. For the cream, whip cream until soft peaks, add vanilla, and then sugar one tbsp. at a time until thoroughly combined and medium to firm peaks are formed.
8. Allow an hour or so for the tarts, curd and crumb to cool.
9. To serve, place, tart shells on platter, then distribute yuzu curd evenly amongst either piping or spooning, then cream, the sprinkle over desired amount of crumble to serve.

Waste Tips

1. You can save any unused crumble in an airtight container for up to two weeks.
2. Any unused curd can be kept in an airtight container for 1-2 weeks.

Health Notes:

• Gluten Free
• Grain Free
• Refined Sugar Free
• Dairy Free, optional
• Vegetarian
• Vegan, optional
• Pescatarian