Yuzu Curd Tart

Ingredients

Instructions

1. 1

   Preheat the oven to 190°C. In a bowl, mix the plain flour, icing sugar, and salt. Rub in the cold butter with your fingertips until the mixture resembles fine crumbs with a few pea-sized pieces remaining; those small butter pieces help the shell stay tender and crisp.

2. 2

   Add the egg yolk and ice water, then bring the dough together just until it forms a cohesive mass. Do not knead; overworking develops gluten and makes the tart tough. Press into a 10-12 cm tart tin or two 8 cm tartlet tins, pushing the dough evenly up the sides. Chill in the freezer for 10 minutes until firm.

3. 3

   Dock the base lightly with a fork. Bake the shell for 14-16 minutes until the edges are lightly golden and the base looks dry. If the base puffs, gently press it down with the back of a spoon as soon as it comes out. Cool the shell for 5 minutes in the tin, then carefully unmould onto a rack.

4. 4

   While the shell bakes, make the curd. In a heatproof bowl, whisk together the yuzu juice, caster sugar, whole egg, egg yolks, and salt until smooth. Set the bowl over a pan of barely simmering water and cook, stirring constantly with a spatula, until the curd thickens to about 78-82°C and coats the spatula heavily, 6-8 minutes. Keep the heat gentle so the eggs do not scramble.

5. 5

   Remove the bowl from the heat. Add the butter a little at a time, whisking until fully melted and glossy before adding more. For an extra-smooth finish, strain the curd through a fine sieve.

6. 6

   Pour the warm yuzu curd into the cooled tart shell and smooth the top. Chill for 15 minutes, just until set enough to slice cleanly but still silky in the centre.

7. 7

   Finish with the yuzu zest and, if you like, a very light dusting of icing sugar. Slice and serve slightly cool, not fridge-cold, so the citrus aroma is most pronounced.

Nutrition per serving

Notes

• •If using bottled yuzu juice, choose pure juice without added sugar for the cleanest flavour.
• •A metal tart tin browns faster than ceramic; start checking the shell 2 minutes early.
• •For the neatest slices, dip the knife in hot water and wipe it dry between cuts.
• •This tart is best eaten the day it is made, when the shell is still crisp and the curd is brightest.

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