Yuzu Curd Tart with Raspberries
Inspired by techniques from NYT Cooking.
A press-in lemon crust filled with a silky blended yuzu curd and edged with fresh raspberries.
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Method
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Equipment
- food processor
- 23 cm loose-based tart tin
- foil
- baking tray
- wire rack
- fine sieve
- medium bowl
- medium saucepan
- whisk
- instant-read thermometer
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 416 kcal |
| Protein | 4.6 g |
| Carbohydrate | 38.1 g |
| of which sugars | 21.2 g |
| of which free sugars | 20.3 g |
| Fat | 28.2 g |
| of which saturates | 17 g |
| Fibre | 1.7 g |
| Salt | 0.34 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Crust
- 190 g plain flour
- 50 g icing sugar
- 1 lemon, zest finely grated
- 3 g fine sea salt or table salt about ½ tsp
- 145 g cold unsalted butter, cubed, plus extra for the tin
- 1 large egg yolk
Yuzu curd
- 180 ml bottled pure yuzu juice, or Meyer lemon juice
- 150 g caster sugar
- 2 large eggs
- 2 large egg yolks
- 170 g cold unsalted butter, in 12 pieces
To finish
- 170 g raspberries
- 1
Crumb dough. heat the oven to 180 °C (160 °C fan). Pulse the flour, icing sugar, lemon zest and salt, add the butter and pulse until sandy, then pulse in the yolk.
- 2
Squeeze a little. if it doesn't hold, add 1-2 tbsp cold water.
- 3
Press. butter the tin and press the dough evenly over the base and up the sides, saving a little for repairs.
- 4
Bake the case. line with foil tucked over the edges and bake on the tray 20-25 min, until dry. Remove the foil, patch any cracks and bake 5-10 min more, until golden. Cool completely.
- 5
Curd. set the sieve over the bowl. Whisk the yuzu juice, sugar, eggs and yolks smooth in the pan, then whisk over medium-low heat until thick and 80 °C on the thermometer. Sieve at once. Whisk constantly so the eggs cook evenly.
- 6
Cool slightly. chill 10-15 min, stirring now and then, until just warm.
- 7
Blend. pour into the blender and, on medium speed, drop in the butter piece by piece until creamy. If it is very bubbly, let it sit 5 min. Blending in the butter gives a light, creamy curd.
- 8
Set. pour into the case and chill about 2 h. Scatter the raspberries round the edge just before serving.
Storage
Keep covered in the fridge for up to 2 days.
