Yuzu tart RecipesDessert 18 Jun Written By Andrew Kojima PrintWith ImageWithout ImageYuzu tartBy: KojPrep time: 40 MinCook time: 20 MinTotal time: 1 HourIngredientsPastry200g plain flour100g unsalted butter, diced75g caster sugarPinch of salt3 egg yolks1 egg white (to glaze after blind baking)Filling2 unwaxed lemons50ml yuzu juice150g caster sugar2 eggs150g unsalted butterToppingFreeze dried raspberryToasted black sesame seedsInstructionsPastryPut the pastry ingredients (flour, butter, sugar, salt and egg yolks) in a food processor and pulse until it comes together. Remove the dough and push it together into a ball, then flatten into a disc, wrap in clingfilm place in the refrigerator for at least half an hour.Roll out the pastry between two sheets of baking parchment until about 0.5cm thick.Line a non stick tart tin with the pastry and refrigerate for a further 15-20 minutes.Line with baking parchment and blind bake (weighted down with baking beans or rice) for about 15 minutes, or until golden.Remove the baking beans and parchment paper, then brush the base with egg white.Bake for a further 5 minutes, then remove and leave to cool.FillingI use a Thermomix to combine and cook the filling but you can use the following method if you don't have a Thermomix.Zest the lemons and then place the zest in a saucepan with the sugar. Add the juice of the lemons and the yuzu juice to the sugar mix, then add the eggs.Cook slowly as if making custard, either over a bain marie, or a low heat on an induction hob.Whisk the curd constantly until the eggs thicken (at around 80 celsius), then remove from the heat and allow it to cool a little.Whisk in the butter and then while the mixture is still warm, pour it through a sieve into the tart case (to remove the zest and any egg that has cooked).Allow the mixture to cool to room temperature then place it in the refrigerator so that the butter sets - this will allow you to cut clean slices with a sharp knife.Decorate with freeze dried raspberries and black sesame seeds. YuzuDessertTart Andrew Kojima
Yuzu tart RecipesDessert 18 Jun Written By Andrew Kojima PrintWith ImageWithout ImageYuzu tartBy: KojPrep time: 40 MinCook time: 20 MinTotal time: 1 HourIngredientsPastry200g plain flour100g unsalted butter, diced75g caster sugarPinch of salt3 egg yolks1 egg white (to glaze after blind baking)Filling2 unwaxed lemons50ml yuzu juice150g caster sugar2 eggs150g unsalted butterToppingFreeze dried raspberryToasted black sesame seedsInstructionsPastryPut the pastry ingredients (flour, butter, sugar, salt and egg yolks) in a food processor and pulse until it comes together. Remove the dough and push it together into a ball, then flatten into a disc, wrap in clingfilm place in the refrigerator for at least half an hour.Roll out the pastry between two sheets of baking parchment until about 0.5cm thick.Line a non stick tart tin with the pastry and refrigerate for a further 15-20 minutes.Line with baking parchment and blind bake (weighted down with baking beans or rice) for about 15 minutes, or until golden.Remove the baking beans and parchment paper, then brush the base with egg white.Bake for a further 5 minutes, then remove and leave to cool.FillingI use a Thermomix to combine and cook the filling but you can use the following method if you don't have a Thermomix.Zest the lemons and then place the zest in a saucepan with the sugar. Add the juice of the lemons and the yuzu juice to the sugar mix, then add the eggs.Cook slowly as if making custard, either over a bain marie, or a low heat on an induction hob.Whisk the curd constantly until the eggs thicken (at around 80 celsius), then remove from the heat and allow it to cool a little.Whisk in the butter and then while the mixture is still warm, pour it through a sieve into the tart case (to remove the zest and any egg that has cooked).Allow the mixture to cool to room temperature then place it in the refrigerator so that the butter sets - this will allow you to cut clean slices with a sharp knife.Decorate with freeze dried raspberries and black sesame seeds. YuzuDessertTart Andrew Kojima
