Yummy Yuzu Tart

One of my favourite desserts is Tart Au Citron. I have family that live in Bordeaux and would visit them every year and have lovely memories of visiting local French patisseries tasting these tasty delicacies. I decided to create a twist on my favourite tart and use yuzu juice. It works wonderfully well because yuzu is refreshingly zesty and the flavour profile is delicate and refined with hints of grapefruit and mandarin taking this French classic to Japanese inspired

Ingredients:
225g plain flour
150g cold butter
25g icing sugar
1 large egg, beaten
2 tbsp water
9 large eggs
300ml double cream
350g caster sugar
200ml yuzu juice
20g yuzu zest
Method
– Preheat the oven to 200C/gas mark 6/ fan 180C
– Grease a 30cm wide, 1 inch deep loose-bottomed tart tin.
– Weigh out the plain flour, butter and sugar and add into a food processor, blitz until it looks like breadcrumbs and then add the egg and water. Blitz gently until it forms a ball.
– Put flour on a worktop and roll the pastry thinly, 5mm thick
– Line the tart tin with the pastry, pop onto a baking sheet and put in the fridge to rest for 30 minutes.
– Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes until golden brown.
– Remove from the oven and carefully remove parchment paper and baking beans.
– Use a small sharp knife to carefully trim the excess pastry from the sides
– Return the empty pastry shell to the oven for another 10 minutes Set aside to cool.
– Reduce the temperature of the oven to 160C/gas mark 3 / fan 140C
– Crack the eggs into a large mixing bowl, weigh out sugar and add, whick with a blender
– Whisk the double cream until it has soft peaks
– Fold the whipped cream in with the eggs / sugar mix,
– Blitz the yuzu zest into smaller pieces with a small blender and add the yuzu juice
– Add the yuzu mixture in with the rest of the ingredients
– Carefully pour the mixture into the cold baked pastry case.
– Put the tart and baking tray into to the oven and bake for 35-40 minutes or until just set.
– Leave to cool and then remove it from the tin.
– Dust with icing sugar and serve.

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