Baked Yuzu Tart Recipe

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.

Yuzu Tarte from Andrew Prior fabulously, cooking fabulously perhaps.
A slice of my delicious yuzu tarte

Baked Yuzu Tart Recipe



  • 150g plain flour
  • 75g unsalted butter
  • 50g caster sugar
  • 1 egg yolk
  • 1 tbsp Yuzu Juice
A slice or two of this delicious Baked Yuzu Tarte
Slice and serve

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Andrew Prior


  • 3/4 cup Yuzu Juice
  • 340g caster sugar
  • 4 large eggs
  • pinch of salt
  • 115g unsalted butter diced

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Time needed:

Utensils needed
Large bowl
Medium tarte tin
Pie weights
Medium saucepan

  1. 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

  2. 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

  3. 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.

  4. 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.

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