My local Japanese/Korean grocery store had some delicious Yuzu juice recently that I thought would make a delicious Yuzu curd. So I thought why not combine that with an amazing sweet pastry base and create my version of a Baked Yuzu tart recipe. It’s a lemon tarte that uses yuzu juice instead of lemon juice.
Baked Yuzu Tart Recipe
- 150g plain flour
- 75g unsalted butter
- 50g caster sugar
- 1 egg yolk
- 1 tbsp Yuzu Juice
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- 3/4 cup Yuzu Juice
- 340g caster sugar
- 4 large eggs
- pinch of salt
- 115g unsalted butter diced
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Medium tarte tin
- Make the pastry
In a large bowl combine the flour butter and sugar and mix with your hands until it resembles breadcrumbs. Once combined add the egg yolk and juice and mix until it forms a dough. If needed add some more juice. Then place in the fridge for at least 20 mins
- Roll out pastry and blind bake
Pre-heat the oven to 180’c.
Roll the pastry out and place in a medium tart tin. Spike gently the pastry with a fork, place a layer of foil and add some baking beans. Bake for 15 minutes and then remove the beans and bake another 3 minutes. Remove from the oven and allow to cool slightly
- Make the filling
Combine the juice, caster sugar, eggs and the salt in a medium saucepan and whisk over medium heat until the mixture thickens, roughly 15 minutes.
- Bake the tart
Preheat the oven to 150’c and pour the filling mixture into the tart shell and bake for 20 minutes or until the middle has a gentle wobble to it. Allow to cool completely before serving.
If you like this recipe then you can check out some more fabulous recipes here.