For the crust: mix the flour, powdered sugar, and cocoa. Add the very cold butter and incorporate with your fingers.
Incorporate the egg, mix, then form a ball.
Roll out the dough between 2 sheets of parchment paper.
Transfer the dough into a 28 cm diameter buttered pan, press down the base and sides, remove the excess dough, and refrigerate for 30 minutes.
Remove the mold, cover it with parchment paper, and add weight.
Bake for 15 minutes at 180°C, remove the weight and bake for another 10 minutes, then let it cool completely.
For the Sesame Cream.
Toast the sesame seeds in a hot pan over medium heat.
Then chop finely in a food processor.
Beat the cream cheese with powdered sugar and ground sesame seeds.
In a saucepan, pour the milk, add agar agar, place on the stove and once it boils, simmer for 2 minutes.
Add it to the sesame mixture, mix, and let it cool slightly.
Whip the cream and add it to the rest of the ingredients, mix well and spread the cream over the cake base, leveling it gently, then refrigerate for 2 hours.
For the Panna Cotta cream:
In a saucepan, pour the coconut milk, cream, sugar, vanilla sugar, and agar agar.
Mix, put on the stove, and once it boils, we boil for 2 minutes.
Remove from the heat, let it cool slightly, and pour over the sesame cream.
Put it in the refrigerator for 1 hour.
Decorate the tart with sliced kiwi as desired and serve with pleasure.
