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!
Course Dessert
Cuisine Tarts
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 10
Author i sugar coat it!
Ingredients
For the Base:
120gramshoney graham crumbs
60gramsbuttermelted
For the Filling:
4eggs2 eggs and 2 yolks
200gramssuper fine sugar
160gramsyuzu juice
30gramslemon juice
200gramsbutterunsalted and softened
4gramsfreeze-dried yuzu powderoptional, but really punches up the flavour
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.