Luscious Yuzu White Chocolate Tart is flavourful, fragrant yuzu lemon and silky white chocolate piped into sweet pastry and topped with freeze-dried raspberry and whipped cream.
Whisk the sugar and egg yolks in a saucepan, until smooth. Whisk in the yuzu juice.
Heat the mixture over low heat, stirring constantly, until it thickens. Remove from the heat, stir in the chocolate and vanilla beans. Add the butter and mix until smooth.
Pour or pipe the filling into the tart shells. Shuffle on the counter to level, or use an offset spatula to smooth. Place in the refrigerator to set for 6-8 hours, or overnight.
Whip up the topping:
Chill the coconut cream or 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 it upside down, open and drain the liquids.
Scoop the solids only into the chilled bowl of a stand mixer. (Tip: I always chill my bowl and whisk in the freezer for five minutes prior to making whipped cream).
Whip on high for a few seconds before adding the maple syrup and vanilla. Continue to whip for two minutes, or until full and fluffy.
Assemble the tarts:
Remove tarts form the refrigerator. Crumble some freeze-dried fruit in a random pattern and then pipe a few dollops of whipped cream. Serve at room temperature.