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Tart
Recipe

Yuzu tart

Crisp rye pastry filled
with smooth tangy yuzu
and lemon curd.

Gontran Cherrier

Yuzu tart

There’s an Asian influence present in many of Gontran Cherrier’s creations including this silky smooth curd tart with the unique flavour of the Japanese citrus; yuzu that perfectly balances tart and sweet.

  • Gontran Cherrier
  • Serves 4
  • Cooks in 1 hour + setting

Ingredients

Dough

Flour 125g
Rye Flour 125g
CSR Caster Sugar 100g
Almond Meal 30g
1 Egg
Salt 1 tsp
Butter 150g

Almond Filling

2 Eggs
CSR Caster Sugar 100g
Almond Meal 100g
Butter 100g

Yuzu Cream

Lemon Juice 55ml
Yuzu Juice 40ml
Butter (soft) 100g
CSR Caster Sugar 100g
2 Eggs

Method

Dough

Mix together sugar and butter. Incorporate eggs slowly. Fold in flour and salt last. Rest. Roll out with rolling pin. Line your tart mould.

Almond Filling

Mix all together until a smooth consistency.
Pipe into into tart base and bake at 160°C for 30 minutes.

Yuzu Cream

Boil Juices. Mix eggs and sugar. Mix in hot juices and return to the boil. Take off heat, when warm, whisk in soft butter. Set in the fridge for a 6 hours, pipe on top of tart base. Garnish with fresh lime zest.

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