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.
Course Dessert
Cuisine Tarts
Prep Time 35 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour35 minutesminutes
Servings 12
Author i sugar coat it!
Ingredients
For the pastry:
1 recipe of pate sucree or cocoa pate sucree
For the filling:
76 gramsegg yolksI used egg yolks from 4 large eggs
96gramsgranulated sugar
80gramsyuzu juice
60gramswhite chocolateI used Valrhona Waina 35%
57 gramsbutter
1vanilla bean, scrapedI used Rodelle vanilla beans
For the whipped coconut cream:
1canfull fat coconut cream or milkchilled for 24 hours
25gramsgranulated sugaror pure maple syrup
½vanilla bean, scraped or 3 grams pure vanilla paste or extract
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.