Yuzu Curd Tart

 
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Ingredients

Pastry 

  • 300g plain flour

  • 150g unsalted butter

  • ½ tsp salt

  • 120g icing sugar

  • Seeds from Vanilla Pod

  • 3 Eggs

  • 1 Egg for Egg wash

 

Yuzu Curd

  • 200ml Yuzu juice we recomend Yuzuya Yuzu Juice

  • 300ml double cream

  • 350g caster sugar 

  • 9 Eggs

  • 1 Egg Yolk

 

Method

  1. Mix the flour, butter and salt until it resembles a sand like consistency

  2. In the meantime blitz together the icing sugar, egg yolks and vanilla bean seeds with a hand blender, till combines well

  3. Combine the egg mixture with the flour mix, work until it comes together

  4. Mould the dough into a flat rectangle and wrap it in glad wrap, place in the fridge for at least 30 minutes.

  5. Roll the pastry between two sheets of baking paper to a thickness of 2mm, and then place the dough in the freezer to let rest for 20 minutes.

  6. Mix the left over dough and the egg yolk together to make “liquid pastry”.

  7. Pre-heat the oven to 190ºC. Line a round 26cm tart tin with the pastry making sure to press it into the edges, don't trim the excess pastry around the edges just yet.

  8. Line the pastry with some baking paper and fill with pastry weights or dried beans. Place into the preheated oven and bake for approx 20 minutes.

  9. After 20 minutes, remove the baking paper and weights; now brush the entire tart with the ”liquid pastry” you made. Return the tart to the oven for an additional 15 minutes. Then remove to cool on the kitchen bench

  10. Preheat the oven to 120ºC.

  11. For the curd: whisk all the ingredients together. Set up a double boiler on low-med heat. Place the bowl with the curd on top of pan; mix continuously until the curd reached 60C. Strain the curd through a fine sieve and place into a jug, let sit for 10 mins and skim any air bubbles/ foam that has appeared on the top

  12. Pour the prepared curd into the tart shell in the oven, bake for approx 30 mins of till there is a slight wobble in the centre

  13. Remove from oven and let cool before trimming the excess pastry around the edges

 
Eddie Stewart