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Yuzu meringue tart


For the yuzu curd:

  • 4-5 fresh yuzu
  • 3 whole eggs
  • 150g of sugar
  • 2 tablespoons of cornstarch
  • 75g of butter

For the homemade shortcrust pastry:

  • 50g of sugar
  • 50g of icing sugar
  • 250g of flour
  • 150g of butter
  • 1 egg
  • 2 pinches of salt

For the Italian meringue:

  • 75g of sugar
  • 40g of water
  • 2 white eggs


For the pastry, whisk both types of sugar with one egg and salt. Incorporate the flour, followed by the butter at room temperature. Knead the dough until it is homogeneous and form a ball. Set the dough aside for at least two hours to let it cool down.

Thoroughly wash the yuzu, peel the zest of one yuzu directly into a pan, add the juice of 4 yuzu and bring to a boil. In the meantime, whisk the eggs with sugar and cornstarch. While continuing to whisk, incorporate the hot yuzu juice. Pour the mix into a pan and heat up on low heat until the yuzu curd thickens. Let it chill until it is lukewarm.

Take out the shortcrust pastry from the refrigerator and flatten it out into a thin circle. Place it on a parchment-lined tart mold and bake it in the oven for 20 minutes at 180°C. Once baked, take it out of the oven and cover.

Finish the yuzu curd by incorporating butter. Pour the curd onto the cooled tart base and set aside in the refrigerator.

To make the italian meringue, bring water and sugar to a boil on low heat to make a syrup. Beat the egg whites until firm and carefully incorporate the sugar syrup. Keep on whisking to achieve a firm meringue.

Take the tart out of the fridge and, using a piping bag, decorate the tart with meringue. As a final touch, burn the meringue with a cook’s blowtorch.

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