This elegant dessert features a silky custard filling made from fragrant yuzu juice , nestled in a buttery, crisp tart shell. With its balance of tartness and sweetness, the yuzu tart is a refreshing twist on a classic lemon tart, elevated by the floral complexity of this prized Japanese citrus.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 30 minsCook Time 35 minsTotal Time 1 hr 5 minsFor the Tart Shell (Pâte Sucrée)
1 ¼ cups all-purpose flour
½ cup powdered sugar
¼ tsp salt
½ cup unsalted butter, cold and cubed
1 large egg yolk
2 tbsp cold water, as needed
Optional: ½ tsp vanilla extract or lemon zest
For the Yuzu Curd Filling
¾ cup fresh or bottled yuzu juice
⅔ cup granulated sugar
3 large eggs
2 large egg yolks
6 tbsp unsalted butter, cubed
Pinch of salt
Make the Tart Shell
1
In a food processor, pulse together flour , powdered sugar , and salt .
Add cold butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and optional vanilla/zest. Pulse just until dough starts to clump. Add a touch of water if needed.
Turn dough onto a surface, form into a disc, wrap in plastic, and chill for 30 minutes .
Blind Bake the Tart
2
Roll out chilled dough and press into a 9-inch tart pan with removable bottom.
Trim edges and dock base with a fork. Freeze for 15 minutes .
Preheat oven to 375°F (190°C) .
Line crust with parchment and fill with pie weights or beans.
Bake 15 minutes , remove weights, then bake another 10–12 minutes until golden.
Cool completely.
Make the Yuzu Curd
3
In a saucepan, whisk together yuzu juice , sugar , eggs , egg yolks , and salt .
Cook over medium-low heat, stirring constantly, until thickened and coats a spoon (170–175°F / 77–80°C), about 7–10 minutes .
Remove from heat and whisk in butter cubes one at a time until smooth.
Strain curd through a fine sieve for extra silkiness.
Assemble and Chill
4
Pour warm curd into the baked tart shell .
Smooth the surface and chill for at least 2 hours , or until fully set.
To Serve
5
Garnish with candied citrus peel , edible flowers , toasted meringue , or a dusting of powdered sugar
Slice with a warm knife for clean edges
Flavor Variations
6
Blend with a little passionfruit , lime , or meyer lemon juice
Add a thin layer of white chocolate ganache under the curd
Top with torched meringue for a Yuzu Meringue Tart
Pairing Suggestions
7
Drink: Sparkling sake, green tea, or Champagne
Plate: Pair with a raspberry coulis or matcha ice cream for contrast
Ingredients For the Tart Shell (Pâte Sucrée)
1 ¼ cups all-purpose flour
½ cup powdered sugar
¼ tsp salt
½ cup unsalted butter, cold and cubed
1 large egg yolk
2 tbsp cold water, as needed
Optional: ½ tsp vanilla extract or lemon zest
For the Yuzu Curd Filling
¾ cup fresh or bottled yuzu juice
⅔ cup granulated sugar
3 large eggs
2 large egg yolks
6 tbsp unsalted butter, cubed
Pinch of salt
Directions Make the Tart Shell
1
In a food processor, pulse together flour , powdered sugar , and salt .
Add cold butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and optional vanilla/zest. Pulse just until dough starts to clump. Add a touch of water if needed.
Turn dough onto a surface, form into a disc, wrap in plastic, and chill for 30 minutes .
Blind Bake the Tart
2
Roll out chilled dough and press into a 9-inch tart pan with removable bottom.
Trim edges and dock base with a fork. Freeze for 15 minutes .
Preheat oven to 375°F (190°C) .
Line crust with parchment and fill with pie weights or beans.
Bake 15 minutes , remove weights, then bake another 10–12 minutes until golden.
Cool completely.
Make the Yuzu Curd
3
In a saucepan, whisk together yuzu juice , sugar , eggs , egg yolks , and salt .
Cook over medium-low heat, stirring constantly, until thickened and coats a spoon (170–175°F / 77–80°C), about 7–10 minutes .
Remove from heat and whisk in butter cubes one at a time until smooth.
Strain curd through a fine sieve for extra silkiness.
Assemble and Chill
4
Pour warm curd into the baked tart shell .
Smooth the surface and chill for at least 2 hours , or until fully set.
To Serve
5
Garnish with candied citrus peel , edible flowers , toasted meringue , or a dusting of powdered sugar
Slice with a warm knife for clean edges
Flavor Variations
6
Blend with a little passionfruit , lime , or meyer lemon juice
Add a thin layer of white chocolate ganache under the curd
Top with torched meringue for a Yuzu Meringue Tart
Pairing Suggestions
7
Drink: Sparkling sake, green tea, or Champagne
Plate: Pair with a raspberry coulis or matcha ice cream for contrast
