Description
Yuzu Custard Tartlets are delightful mini desserts featuring a zesty yuzu custard filling in a buttery tart shell.
Ingredients
Scale
- For the Tartlet Shells:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- ⅛ teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons ice water
- For the Yuzu Custard:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh yuzu juice (or a mix of lemon and lime juice for a similar tartness)
- ¼ cup heavy cream
- 2 tablespoons unsalted butter, cold and cubed
- Pinch of salt
- For Garnish (Optional):
- Powdered sugar
- Fresh mint leaves
- Thin lemon or yuzu slices
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour, powdered sugar, and salt. Add the cold cubed butter and blend until crumbly.
- Add the egg yolk and ice water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll the dough out and cut into circles to fit tartlet pans. Press the dough into the pans and trim the edges.
- Bake the tartlet shells for 15-20 minutes or until golden brown. Let them cool.
- For the custard, whisk together egg yolks and sugar until smooth.
- In a saucepan, combine yuzu juice, cream, and a pinch of salt. Heat until just simmering, then remove from heat.
- Slowly pour the hot mixture into the egg mixture while whisking constantly to temper the eggs.
- Return the combined mixture to the saucepan. Cook over low heat until it thickens, stirring constantly.
- Remove from heat and whisk in cold butter until smooth.
- Fill the cooled tartlet shells with the yuzu custard and refrigerate for at least 2 hours to set.
- Garnish with powdered sugar, mint leaves, and thin slices of lemon or yuzu if desired.
Notes
- Ensure the butter is very cold when making the tartlet shells for a flaky texture.
- Yuzu juice can be substituted with equal parts lemon and lime juice if yuzu is unavailable.
- Make sure to whisk constantly when combining hot and cold mixtures to avoid scrambling the eggs.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg