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.
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.
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.
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.
Pour warm curd into the baked tart shell.
Smooth the surface and chill for at least 2 hours, or until fully set.
Garnish with candied citrus peel, edible flowers, toasted meringue, or a dusting of powdered sugar
Slice with a warm knife for clean edges
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
Drink: Sparkling sake, green tea, or Champagne
Plate: Pair with a raspberry coulis or matcha ice cream for contrast
8 servings