With a flavour profile similar to a blend of grapefruit and mandarin, this divinely aromatic Yuzu Whipped Coconut Cream Tart brings all the citrus love!
I am in serious denial about summer ending, so this Yuzu Whipped Coconut Cream Tart is just one way I’ve been holding on. It’s nine inches of citrus heaven! But be warned, heaven comes at a pretty sour price. I am talking $12 per lemon kind of sour… GASP!
I tend not to dwell, but you know you’ve been hella ripped off when, almost a year later, you still pine about the price. Yuzu in its fruit form is not a common supermarket find in North America, so I was ecstatic when a little Japanese market came through for me.
I generally keep a few bottles of the juice on hand for more savoury dishes, but had been searching desperately for fresh yuzu for a while. The shop owner must have sensed my desperation and the rest was history.
Let’s chalk this up to me taking one for the team. So worth it though!
What’s this Yuzu, you ask? In a nutshell… heavenly citrusliciousness! I know… that doesn’t tell you much.
Yuzu is a popular Japanese citrus fruit that grows in the winter months. It looks like a small tangerine-shaped grapefruit with a bumpy exterior. HUH?? It’s tart like a grapefruit, with subtle sweet mandarin orange notes. With three times the vitamin C of a lemon, it’s been deemed a superfood and boasts anti-inflammatory and antioxidant properties. It’s also said to be great for your skin.
If you caught my first Insta Pantry Peek a couple months ago on my Instagram stories, you may remember me sharing yuzu in its fruit, juice and freeze-dried forms. If this is your first time hearing of yuzu, you are likely in the majority.
My introduction to the yellow, bumpy citrus came a few years ago on a trip and I was instantly drawn to its mildly floral, citrus flavour in a savoury dish. I used to have to special order the bottled juice, but it is becoming more readily available, at least in local Asian and specialty shops, more so than the fruit itself.
As mentioned, my introduction to yuzu was in savoury dishes, but I’ve started to play with it in sweet applications over the last year and a bit. This Yuzu Whipped Coconut Cream Tart is a good first place to start, if you have never worked with it. It’s comes together easily and fairly quickly.
I topped it off with whipped coconut cream, which I first shared on here some five years back. I like dairy, but my stomach does not share those feelings. I’ve seen this piping style on the accounts of pastry greats on Instagram, so I thought I’d give it a go. Turned out a little messy because I was filming with my phone in one hand while piping (when will I learn). It was a one-shot deal, so I lived with it and so did the folks who gobbled it up at a barbecue party the same night.
Whether or not you have a dairy intolerance, you most definitely should try whipped coconut cream at least once. It’s a wonderful addition on fresh fruits, as well.
- If you are unable to find fresh yuzu, I’ve added a link below to the bottled juice brand I use. It has one ingredient – yuzu. Some brabds have salt added, which works for savoury applications, so be sure to check the label.
- The fruit is pricey, so you will want to mix it with bottled juice (or use bottled only) and throw in some lemon, orange, grapefruit, or other complementary citrus. Experiment – it’s what I love most about baking/cooking!
- For best results, whether whipping dairy cream or coconut, ensure the cream and your utensils are well chilled. I always chill the bowl and whisk in the freezer before use. 5-10 minutes should do it for the utensils. For the coconut milk, chill overnight or just do like I do and keep a few cans in the refrigerator for convenience.
- Make the curd ahead of time. A day before is deal – not only does that lower kitchen stress levels, I think curd tastes better a day later.
- I used a disposable aluminum baking dish with a lid. Although not attractive, it was perfect for transporting and storing.
- If you can get your hands on freeze-dried yuzu (I found mine locally), whiz it through a clean coffee grinder to create powder. It’s optional, but it really helps to amp up the flavour and adds a irresistible aroma.
- If you don’t already own St. Honore tips, you must add them to your decorating arsenal! They just make the prettiest piped designs, like these.
- Any leftover curd may be stored in an airtight container and refrigerated for up to two weeks.
If you want to join me in holding on to summer, check out these citrus-licious treats!
Yuzu Whipped Coconut Cream Tart
With a flavour profile similar to that of a blend of grapefruit and mandarin, this divinely aromatic Yuzu Whipped Coconut Cream Tart brings all the citrus love!
For the Base:
- 120 grams honey graham crumbs
- 60 grams butter melted
For the Filling:
- 4 eggs 2 eggs and 2 yolks
- 200 grams super fine sugar
- 160 grams yuzu juice
- 30 grams lemon juice
- 200 grams butter unsalted and softened
- 4 grams freeze-dried yuzu powder optional, but really punches up the flavour
For the Topping:
Prepare the Base:
Combine the crumbs and butter and press into the bottom and sides of a 9-inch pie plate. I used a disposable foil baking tin with lid for easy transport.
Prepare the Filling:
In a medium bowl, whisk together the eggs and sugar. Set aside.
Add both juices to a small saucepan and bring to a rapid simmer over medium-high heat. Pour the juice mixture into the egg mixture in a steady stream, while whisking.
Pour the juice and egg mixture back into the saucepan and set it over medium heat. Gently stir the mixture constantly until it thickens enough to coat the back of a spoon, or reaches 180ºF.
Remove from heat and pour through a sieve into a clean bowl. This removes any chunky bits of eggs.
While still warm, stir in the yuzu powder and butter until fully combined. Allow to cool to room temperature then fill the prepared tart base. Cover and chill in the refrigerator for at 8 hours, or overnight for best results.
Prepare the Topping:
Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
Flip the can over and open. Drain off the liquids and scoop the solids only into a well-chilled bowl. I chill my whisk attachment, as well.
Whip on high until soft peaks form. Add the sugar, vanilla and whip until full, fluffy, firm peaks form. Cover and keep chilled until ready to use.
Decorate the Tart:
Outfit a large piping bag with a St. Honore pastry tip and fill with the chilled whipped coconut cream. Pipe at a slight angle, starting at the edge of the tart and tapering off in the centre. Top with freeze-dried yuzu or zest.