Method

• 1.
  Whisk eggs, extra yolk and sugar in a large bowl to just combine. Set aside for 30 minutes, whisking occasionally, until sugar dissolves. Whisk in yuzu, lemon and lime juices and cream to just combine. Pour into a jug and stand for 30 minutes, skimming any bubbles from the surface.
• 2.
  Meanwhile, for black sesame pastry, place flour, sugar, sesame seeds and a pinch of salt flakes in a food processor and whiz to combine. Add butter and sesame paste and process to fine crumbs. Add half the egg, and whiz until pastry just comes together. Form into a disc, wrap in plastic wrap and chill for 30 minutes to rest.
• 3.
  Preheat oven to 180°C fan-forced.
• 4.
  Roll out pastry on a lightly floured surface to 3mm thick. Line a 3.5cm deep, 25cm-diameter tart pan with the pastry, allowing any excess to overhang. Chill for 30 minutes to rest, then trim excess pastry.
• 5.
  Place tart pan on a baking tray. Line pastry with baking paper and baking weights and blind bake for 12-15 minutes until the edge is dry to the touch. Remove paper and weights and bake for a further 8-10 minutes until base is dry. Brush inside of the pastry with remaining egg (you may not need to use it all) and bake for a further 4-5 minutes until crisp. Set aside.
• 6.
  Reduce oven to 140°C fan-forced. Half-fill tart base with yuzu filling, then return to oven and fill to the brim with yuzu mixture. Bake for 20-25 minutes until set around the edges with a wobble in the centre. (The residual heat of the tart will set the centre as it cools). Place tart on a wire rack and cool to room temperature. Dollop with whipped cream and scatter with sesame seeds to serve.