Yuzu tart

Recipe by:

This Japanese take on the classic lemon tart is a perfect dessert for any time of the year, but especially during summer

Yuzu tart

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

55

MINUTES

CUISINE

Japanese

COURSE

Baking

Method

  1. Rub the butter and the flour together until it feels like rough breadcrumbs. Mix most of the eggs and sugar together and stir this through the flour mixture with a fork until it forms a dough. Keep a very small amount of egg so you can brush it onto the pastry later.

  2. Knead the dough lightly and wrap it in baking parchment and place into the fridge for at least an hour to firm up.

  3. Preheat your oven to 180°C and line the base of a 9-inch tart tin with parchment. Grease and flour the edges. Roll the pastry into a disc that is just larger than your tart tin and about 3 mm in depth. Gently lower it into the tart and let it fall into place, prick it all over with a fork.

  4. I usually leave a little over the edges and trim it after baking. Cover in parchment with either dried beans or coins.

  5. Bake the pastry blind for ten minutes then remove the beans. Brush with the egg and place back into the oven for a further five minutes.

  6. Gently trim any pastry that is overlapping the tin. Set aside to cool.

  7. Mix the yuzu juice, lemon juice and zest together and set aside. Beat the sugar and eggs until they are turning pale, add in the butter and continue to beat until they are all combined.

  8. Slowly add in the juice mixture. Scoop the filling into the pastry case and bake for about 25 minutes until it is almost set but with a very slight wobble in the centre. Allow to completely cool in the tin.

Ingredients

  • For the pastry:

  • 180g plain flour

  • 80g golden caster sugar

  • 90g cold butter, cubed

  • 1 egg and 2 extra yolks

  • For the filling:

  • 100ml yuzu juice

  • 50ml lemon juice and the zest of 4 lemons

  • 225g golden caster sugar

  • 4 eggs, lightly beaten

  • 300g butter

Method

  1. Rub the butter and the flour together until it feels like rough breadcrumbs. Mix most of the eggs and sugar together and stir this through the flour mixture with a fork until it forms a dough. Keep a very small amount of egg so you can brush it onto the pastry later.

  2. Knead the dough lightly and wrap it in baking parchment and place into the fridge for at least an hour to firm up.

  3. Preheat your oven to 180°C and line the base of a 9-inch tart tin with parchment. Grease and flour the edges. Roll the pastry into a disc that is just larger than your tart tin and about 3 mm in depth. Gently lower it into the tart and let it fall into place, prick it all over with a fork.

  4. I usually leave a little over the edges and trim it after baking. Cover in parchment with either dried beans or coins.

  5. Bake the pastry blind for ten minutes then remove the beans. Brush with the egg and place back into the oven for a further five minutes.

  6. Gently trim any pastry that is overlapping the tin. Set aside to cool.

  7. Mix the yuzu juice, lemon juice and zest together and set aside. Beat the sugar and eggs until they are turning pale, add in the butter and continue to beat until they are all combined.

  8. Slowly add in the juice mixture. Scoop the filling into the pastry case and bake for about 25 minutes until it is almost set but with a very slight wobble in the centre. Allow to completely cool in the tin.