Tsubaki Yuzu Tart

Introduction to Tsubaki Yuzu Tart

The Tsubaki Yuzu Tart is a delightful dessert that combines the fragrant and citrusy flavor of yuzu with the delicate nuttiness of ground almond. This Japanese-inspired tart is not only a feast for the eyes but also tantalizes the taste buds with its perfect balance of sweet and tangy elements. Yuzu, a citrus fruit native to East Asia, has been a prized ingredient for centuries. Its unique aroma and complex taste make it a versatile component in both sweet and savory dishes.

The History of Yuzu in Cuisine

Yuzu has its roots in central China but was introduced to Japan and Korea during the Tang Dynasty. This fruit quickly became a staple ingredient in Japanese cuisine, often used to brighten up dishes with its vibrant zest. In more recent years, chefs worldwide have embraced yuzu for its exotic taste, leading to the creation of fusion dishes like the Tsubaki Yuzu Tart.

Ingredients

• Yuzu juice and zest - 1/2 cup
• Flour - 200g
• Butter, unsalted - 100g (cold)
• Sugar - 150g
• Almond meal - 50g
• Eggs - 3, large
• Heavy cream - 100ml
• Salt - a pinch
• Water - 2 tablespoons
• Fresh mint leaves for garnish (optional)

Preparation

1. Making the Pastry

Begin by preparing the tart crust. In a large mixing bowl, combine the flour, a pinch of salt, and almond meal. Cut the cold butter into small pieces and rub it into the flour mixture until it resembles breadcrumbs. Add 1 tablespoon of sugar to the mix.

Gradually add cold water, one tablespoon at a time, and mix until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preparing the Yuzu Filling

While the dough is resting, whisk together the eggs and remaining sugar in a bowl until light and frothy. Add the yuzu juice, zest, and cream, and continue to whisk until smooth and well combined.

3. Constructing the Tart

Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, gently pressing it into the corners and edges. Trim any excess dough.

Line the pastry shell with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and parchment. Bake for an additional 5-7 minutes until lightly golden.

Reduce the oven temperature to 150°C (300°F) and pour the yuzu mixture into the warm pastry shell. Bake the tart for 20-25 minutes or until the filling is just set. Check the tart halfway through with a cooking timer and rotate if necessary.

Final Touches and Serving

Let the tart cool completely on a wire rack. Once cooled, garnish with fresh mint leaves if desired. Serve the Tsubaki Yuzu Tart at room temperature to fully appreciate its nuanced flavors.

This tart pairs beautifully with a cup of green tea or a light dessert wine. It's an elegant dessert perfect for special occasions or a delightful end to a Japanese-inspired meal.

Enjoy the vibrant aroma of yuzu and the rich, buttery crust with each delectable bite of the Tsubaki Yuzu Tart.