"Yuzu is prized in Japanese kitchens which is where supremely talented chef Federico Zanellato discovered them. Italian born, he’s incorporated ingredients and techniques from his time in Japan to create magic at LuMi Dining on the water in Sydney’s Pyrmont. This tart is complex - its pastry made with a roasted flour called grano arso, the filling full of the sweet tartness of yuzu and the zest that adds a fresh tang. The yukari, sprinkled on at the end, can be sourced from Japanese stores – it’s made from a combination of dehydrated, fermented shiso leaves and dehydrated umeboshi plum." Maeve O'Meara, Food Safari Earth
Yuzu is the new black in the citrus world - a glorious amalgamation of mandarin, lime and grapefruit flavours with a sublime aroma, this decadent tart celebrates the citrus powers that be.
- 50 g caster sugar
- 10 g yukari (see Notes)
- 440 g plain flour
- 100 g grano arso (see Notes)
- 250 g icing sugar, sifted
- 250 g cold unsalted butter, diced
- 100 g egg, plus extra for eggwash
- 5 g salt
- 150 g pouring cream
- 5 eggs
- 85 g yuzu juice, plus the rind of 1 yuzu (see Notes)
- 150 g caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 3 hours
For the pastry, combine the flour, grano arso and icing sugar in a large bowl. Rub the butter into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs. Mix in the egg and salt until the dough comes together, making sure you don’t overmix. Dust the bench with a little plain flour and tip out the pastry. Knead gently until it comes together into a round. Flatten a little, wrap in plastic wrap and refrigerate for at least 30 minutes or preferably 2 hours if time permits.
Meanwhile, for the yuzu curd, whisk together all the ingredients until well combined, then pass through a fine strainer into a jug and refrigerate for 1 hour.
Grease a 30 cm tart tin with removeable base. Roll out the pastry on a lightly floured workbench until 3 mm-thick and line the tin, trimming the sides. Refrigerate for 1 hour.
Preheat the oven to 180°C.
Line the base and sides of the tart tin with a sheet of foil and fill with baking beads, dried beans or rice. Bake blind for 10 minutes. Remove the beads or beans and bake for another 12 minutes or until golden and dry. Brush the pastry shell with egg wash and bake for another 2 minutes or until the egg wash has dried. Remove from the oven and reduce the oven temperature to 140°C.
Put the pastry shell back into the oven and carefully pour in the yuzu curd just until the mixture reaches the top of the pastry. Be careful the curd filling doesn’t overflow or the pastry will become soggy. Bake for 35-40 minutes or until the curd reaches 70°C and still has a slight wobble in the centre. Start checking the tart after 25 minutes. Remove from the oven and leave to cool for 1 hour.
Just before serving, sprinkle the tart with caster sugar and using a kitchen blowtorch, glaze the top until caramelised. Dust with yukari and serve.
• Grano arso is a burnt semolina made from durum wheat which adds an extra layer of flavor and smokiness to the dish. Available from Simon Johnson. Alternatively, toast plain flour in a dry frying pan until it smells toasty- you won’t get the same flavor but it’s the next best thing.
• Yuzu fruit are now being cultivated in Australia but if you can’t source fresh fruit, the juice is usually sold frozen, and you can substitute with any other citrus – lime, lemon, mandarin or orange – just make sure to adjust the acidity.
• Yukari powder is made from dehydrated, fermented shiso leaves mixed with umeboshi, a native Japanese plum that has also been dehydrated and ground. It adds saltiness and a sour flavour. Available from Asian grocers.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.