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Japanese fusion · baked

Yuzu Curd Tart

A short, buttery shell filled with a curd that's all yuzu, floral, sour, and the color of pale sunlight, finished with a little whipped cream and zest.

Prep
30 min
Cook
30 min
Total
3 hr
Serves
8

Shell

Curd

Bottled yuzu juice is in the drink or condiment aisle and is excellent here. Half lemon, half lime plus a drop of orange blossom is the backup. Total time includes chilling.

  1. Pulse the flour, powdered sugar, salt, and butter to crumbs. Add the yolk and water and pulse until the dough comes together. Press into a 9-inch tart tin. Chill 30 minutes.
  2. Heat the oven to 375°F (190°C). Dock the shell, line with parchment and weights, and bake 15 minutes. Remove weights and bake 8 minutes more, until golden. Cool.
  3. Whisk the yuzu juice, eggs, yolk, sugar, and salt in a saucepan over medium-low, stirring, until thick enough to coat a spoon, 6-8 minutes. Off the heat, whisk in the butter.
  4. Strain the curd into the shell. Chill at least 2 hours. Top with cream and zest.