Japanese · Dessert
Yuzu Citrus Tart
A Japanese-influenced citrus tart built on a crisp shortcrust shell filled with a tangy, silky yuzu-style curd baked just until set. The bright, sharp filling against buttery pastry gives a refined, delicately sour finish typical of Japanese patisserie's restrained approach to citrus desserts.
$1
25 minsPrep
28 minsCook
143 minsTotal
MediumLevel
Nutrition per serving
353Calories
5.5gProtein
20.4gFat
37.6gCarbs
19.9gSugar
0.7gFiber
146mgSodium
155mgChol
11.9gSat Fat
75mgPotassium
27mgCalcium
1.5mgIron
0.3mcgVitamin B12
5.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub the cold cubed butter into the sifted flour until the mixture resembles fine breadcrumbs, then stir in 10g sugar.
2
Bind with the beaten egg yolk to form a smooth dough; shape into a disc, wrap and rest in the fridge for 30 minutes.
3
Roll the chilled dough thin and line two 8cm individual tart tins, pressing into the corners and trimming the edges.
4
Prick the bases with a fork, chill for 10 minutes, then blind bake at 180C for 12 minutes until pale gold; cool on a wire rack.
5
Whisk the whole egg with the remaining 28g sugar until smooth, then whisk in the lemon juice, orange zest, melted butter and cream.
6
Strain the filling through a sieve into the baked tart shells to remove any zest fibres and ensure a silky set.
7
Bake at 160C for 14-16 minutes until the filling is just set with a gentle wobble in the centre.
8
Cool completely on the wire rack, then chill for at least 1 hour before serving to firm the curd layer.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.8 oz22g cold, cubed butter
- 0.4 oz10g sugar white
- 1/21/2 egg yolks, lightly beaten (8g)
- 3/43/4 eggs, beaten (35g)
- 1 oz28g sugar white
- 0.6 oz18g fresh squeezed, standing in for yuzu juice lemon juice
- 0.2 oz6g zested, for aromatic lift orange
- 0.5 oz14g melted butter
- 0.4 oz12g heavy cream
