Crisp rye pastry filled with smooth tangy yuzu and lemon curd by Chef Gontran Cherrier.

Ingredients

Serves:
  • 125 g Plain Flour (Dough)
  • 125 g Rye Flour (Dough)
  • 100 g Caster Sugar (Dough)
  • 30 g Almond Meal (Dough)
  • 1 each Egg (Dough)
  • 6 g Salt (Dough)
  • 150 g Butter (Dough)
  • 2 each Eggs (Almond Filling)
  • 100 g Caster Sugar (Almond Filling)
  • 100 g Almond Meal (Almond Filling)
  • 100 g Butter (Almond Filling)
  • 55 mL Lemon Juice (Yuzu Cream)
  • 40 mL Yuzu Juice (Yuzu Cream)
  • 100 g Butter, softened (Yuzu Cream)
  • 100 g Caster Sugar (Yuzu Cream)
  • 2 each Eggs (Yuzu Cream)
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Method

TO MAKE THE DOUGH

Mix together sugar and butter. Incorporate eggs slowly. Fold in flour and salt last. Rest. Roll out with rolling pin. Line your tart mould.

TO MAKE THE ALMOND FILLING

Mix all together until a smooth consistency.
Pipe into tart base and bake at 160°C for 30 minutes.

TO MAKE THE YUZU CREAM

Boil Juices. Mix eggs and sugar. Mix in hot juices and return to the boil. Take off heat, when warm, whisk in soft butter. Set in the fridge for a 6 hours, pipe on top of tart base. Garnish with fresh lime zest.