"Yuzu is an East Asian citrus fruit whose flavor is similar to lemon or lime, with a slight floral undertone and pleasant bitterness. In this tart, the acidity of the yuzu is balanced with just enough sweetness to help it shine, and a bit of butter gives the citrus curd a smooth, creamy texture. This creamy yuzu and raspberry tart is the perfect combination of buttery shortcrust with a delicious, tangy, citrusy filling and some beautiful raspberries around the edge."
"You start by making a really simple crust that you can pat in the pan immediately, or you can save it and roll it out another day. The filling is made from 100 percent yuzu juice, sugar, eggs, egg yolks and, of course, butter. The butter gives it a really creamy and light texture. You pour that filling into the crust and let it cool completely before serving. And then the last thing you do is cover it with a ring of beautiful raspberries."
Yuzu provides a lemon- or lime-like brightness with a slight floral undertone and pleasant bitterness. The recipe balances yuzu acidity with measured sweetness and adds butter for a smooth, creamy citrus curd. A simple buttery shortcrust serves as the base and can be patted into the pan immediately or rolled out another day. The filling uses 100 percent yuzu juice combined with sugar, whole eggs, and egg yolks for structure and richness. After pouring the warm curd into the baked crust, cool it completely, then arrange fresh raspberries around the edge as a finishing touch.
Read at www.nytimes.com
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