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Tarte aux agrumes japonais d'Olivia HaimDécoupe de tarte aux agrumes japonais

Japanese Citrus Pie by Olivia Haim 

Ingredients for 1 large tart with 8 servings

This recipe was made for a 25x8cm citrus meringue pie and 3 8cm tartlets or a large rectangular or square shaped pie that yields 8 servings.

Sweet muscovado pastry dough

  • 250g of softened butter
  • 125g of muscovado sugar
  • 1 whole egg
  • 1 egg yolk
  • 125g of almond powder
  • 3g of salt
  • 400g of flour

Candied yuzu peel flavored almond cream

Sudachi crémeux

  • 3g of gelatin (1 ½ sheet of gelatin)
  • 150g of sudachi juice
  • 2 whole eggs
  • 60g of sugar
  • 140g of butter

Italian meringue

  • 70g of egg whites
  • 140g of sugar

+ Yellow colored unflavored coating and candied yuzu peels for the finishing touches


1. Sweet muscovado pastry dough

Cream the softened butter with sifted muscovado sugar, add the whole egg and egg yolk. Mix in the almond powder and pinch of salt. Then, add the flour and incorporate without overmixing. Cover with plastic wrap and set in the refrigerator overnight.

2. Sudachi crémeux

Rehydrate the gelatin.

Beat the egg and sugar together, add sudachi juice and cook over medium heat until the mix thickens (this cremeux is quite liquid before adding gelatin).

Pour in a mixing bowl, remove the excess water gelatin and add to the mixing bowl, add the diced butter and mix. Cover the cremeux with plastic wrap, making sure it touches the cremeux and set in the refrigerator for at least 4 hours.

3. Baking the pastry dough and making the almond yuzu cream

Flatten the sweet pastry dough until it is 2-3cm thick and line the 25x8cm rectangular tart tin and 8cm wide tartlet tins.

Bake the pie crusts at 220°C for 5 minutes then lower the oven temperature to 160°C. Bake until the crusts are slightly golden. Take out of the oven and start making the almond yuzu cream.

Cream the softened butter with sugar and add the whole egg, salt, almond powder and flour. Mix in the finely diced candied yuzu peels.

Spread the almond yuzu cream evenly over the pre-baked pie crusts (up to ⅓ of crust height) and bake in the oven for approximately 10 minutes at 160°C, until the cream is cooked yet still soft.

As soon the pies are out of the oven, soak the almond cream with mikan juice using a brush and set aside to cool.

4. Assembling the tart and making the italian meringue

Using a spatula, garnish the pie with dome-shaped sudachi cremeux (to make sure the pies are well garnished as shown on the pictures). Place the tartlets for at least an hour in the freezer and place the large pie in the refrigerator.

Once the top of the tartlets are frozen, dip them in unflavored coating for a shiny finish.

Making the italian meringue: Moisten the sugar and cook it to 121°C. When the sugar temperature reaches 110°C, start beating the egg whites and pour in the sugar along the side of the mixing bowl. Beat until it cools down. The meringue should be smooth and form peaks when taking out the whisk.

Put the meringue in a piping bag equipped with a st honore piping tip and pipe out the meringue along the width lengthwise. For the tartlets, take some meringue with a spatula and spread it on half of the tartlets. Burn with a kitchen blowtorch.

For the finishing touches, add a bit of yellow unflavored ini between the meringue stripes on the large pie. Decorate both large pie and small tartlets with candied iyokan peels and candied yuzu peels.

Do not forget to defrost your pies before serving.


Good baking ! Thanks to Olivia Haim for this recipe !