Yuzu Citrus Tart
We've all been there. You need a dessert for a potluck, company party, or as a housewarming present. You want it to be beautiful as well as delicious to really impress. You could go to the store and buy whatever's on the shelf, but is that going to make the impression you want? This Yuzu Citrus Tart might take a few hours to make (most of it baking or chilling, don't worry), but all that time will pay off in an extravagant display of your cooking prowess! A wonderfully flaky crust is topped off with smooth sweet cream, and complemented even further by your choice of citrus fruit segments. Yuzu syrup adds a contrasting and unique citrusy flavor that'll impress even the most discerning critic! So, when you're ready to make your next Instagram-worthy dish, give this a try!
Ingredients
CRUST- 1¼ cup cake flour
- pinch of salt
- 6 tbsp butter, room temperature
- 1¼ cup baker's fine sugar
- 1 egg
- 1 tsp orange zest
- 1 cup milk
- 3 tbsp sugar
- 2 eggs yolks
- 3 tbsp sugar
- 3 tbsp cornstarch
- ¼ cup milk
- ¼ stick butter (2 tbsp)
- 1¼ tsp gelatin (optional)
- ½ cup cream
- 1 tbsp + 1 tsp Amoretti® Yuzu Syrup
- 2-3 red grapefruits
- 2-3 blood oranges
- 1 tangerine or orange
Directions
CRUST- Sift flour and salt. Set aside.
- Cream the room temperature butter and sugar.
- Add the egg and orange zest. Mix to combine, scraping the bowl.
- Add the sifted flour and salt.
- Form the mixture into a disk, wrap it in plastic, and chill for 1 hour.
- Roll dough to approximately ¼-inch thick, and place into a tart pan with a removable bottom.
- Dock the dough.
- Freeze the dough in a tart pan for 30 minutes.
- Bake the chilled tart shell in 350 °F oven for 20-25 minutes until golden brown.
- Cool completely. It should take about 30 minutes.
- Segment the fruits.
- Place the segmented citrus in a colander, put the colander in a bowl, and let them drain in refrigerator for 30 minutes.
- Ready a small sheet pan and plastic wrap.
- Heat milk, Amoretti Vanilla, and sugar to simmering.
- In a separate bowl, combine yolks, sugar, cornstarch, and milk, mixing until fully combined.
- Remove the hot milk from the heat, temper in the egg mixture, and whisk until smooth.
- Return it to low heat and whisk constantly for about 3 or 4 minutes.
- Remove from heat and add the butter, mixing until fully combined.
- Pour the pastry cream onto a plastic-lined sheet pan and cover it.
- Chill 1 hour or overnight.
- Bloom gelatin in 1 tablespoon + 1 teaspoon water.
- Whip the cream and set aside.
- Beat all the chilled pastry cream until smooth.
- Warm a small amount of pastry cream in microwave.
- Melt bloomed gelatin and add to the warm pastry cream.
- Temper in remaining pastry cream, and add the Amoretti Yuzu syrup.
- Fold in the whipped cream.
- Spread filling into the cooled tart shell.
- Arrange the citrus segments in a circle, beginning with grapefruit (largest) and ending with tangerines or oranges (smallest).
- Brush the top of the tart with Yuzu syrup.
- Chill for 1 hour before serving.
- Remove tart from pan, and serve.
- Watch our video on How to Segment Citrus before you start.
- When wrapping the pastry cream, make sure the plastic wrap is touching the it all the way around to prevent a skin from forming.
- The gelatin is optional because it gives more stability to the pastry cream, but it can be omitted.
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