Yuzu Meringue Tart
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces
 
A buttery and crisp pastry crust filled with luscious yuzu custard topped with fluffy meringue.
Ingredients
  • YUZU FILLING:
  • 4 egg yolks (reserve whites for meringue)
  • ⅓ cup cornstarch
  • 1 ½ cups water
  • 1 cup sugar
  • ¼ teaspoon salt
  • 3 tablespoons butter
  • ¼ cup yuzu juice, from 6 yuzu
  • ¼ cup orange juice. from ½ orange
  • 1 tablespoon finely grated yuzu zest
  • MERINGUE:
  • 5 egg whites
  • 1 pinch cream of tartar
  • 2 tablespoons sugar
  • TART SHELL:
  • 1½ cups/220g plain or all purpose flour
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 8 tablespoons/113g cold butter, in small cubes
  • 1 egg yolk (save egg white for meringue)
  • 3-5 tablespoons ice cold water
Instructions
  1. TART SHELL:
  2. In a food processor, add the flour, sugar and salt and pulse to combine.
  3. Add the cubed butter and pulse to break down the butter to pea size pieces.
  4. Add the yolk and 3 tablespoons water.
  5. Pulse to combine and form a dough.
  6. Add more water if needed for the dough to stick together when pressed between two fingers.
  7. Dump the flour mixture onto a clean counter and bring the pastry into a ball.
  8. Knead just enough to get the dough together.
  9. Shape into a circular disc if using a round pie dish or tart pan.
  10. I shaped mine into a rectangle.
  11. This will make enough dough for a 9"/24cm pie dish, or rectangle tart tin.
  12. Cover with plastic wrap and chill in the fridge for atlas 20 minutes.
  13. Roll out the chilled dough, into a 12" circle for a round pie dish or into a rectangle for a rectangle tart pan.
  14. Once rolled and place into tart shell, allow the tart shell to chill or freeze overnight.
  15. To prebake the tart shell. preheat the oven to 425F/200C.
  16. Put a piece of parchment paper on top of chilled pie shell and pour in pie weights, beans or rice to blind bake.
  17. Place in the oven and bake for 20 minutes.
  18. Remove the shell from the oven and carefully remove the beans/rice/weights.
  19. Prick lightly with a fork all over.
  20. Place back in the oven for another 10-15 minutes, until golden brown.
  21. Take out of the oven and allow to cool a little.
  22. Use in the recipe as directed.
  23. Reduce oven temp to 375F.
  24. MERINGUE:
  25. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form.
  26. Gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
  27. YUZU FILLING:
  28. Preheat oven to 375F/190C
  29. Whisk egg yolks in medium size mixing bowl and set aside.
  30. In a medium saucepan, combine cornstarch, water, sugar, and salt.
  31. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil.
  32. Boil for 1 minute.
  33. Remove from heat and gradually, add hot mixture to egg yolks and whisk to temper the mixture.
  34. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for another minute.
  35. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
  36. Pour mixture into tart shell and top with meringue while filling is still hot.
  37. Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
  38. You can just spoon on the meringue or use a pastry bag, like I did, and drop little dollops.
  39. Either way tastes good, it's just aesthetics.
  40. Bake for 10 to 12 minutes or until meringue is golden.
  41. Remove from oven and cool on a wire rack.
  42. Make sure pie is cooled completely before slicing because the meringue will ooze everywhere if you don't!!
Notes
A yuzu does not yield much juice so I added some orange juice. The yuzu zest will more than over power the orange juice and the taste will be totally yuzu. If you're making a lemon meringue, please increase the sugar to 1⅓ cups of sugar. The yuzu orange juice doesn't need as much sugar.
High altitude bakers, don't whisk your meringue to stiff peaks. As soon as they can hold a fairly stiff peak, stop beating. Over beating meringues can flop our meringues here in the high altitudes.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/yuzu-meringue-tart/