Raspberry and Yuzu Tart

Ingredients

• Sweet Pastry Dough (Marbled with raspberry/pink coloring)
• Almond Flour (For the yuzu almond cream)
• Butter (Softened, for almond cream)
• Sugar (For almond cream and confit)
• Eggs (For almond cream)
• Yuzu Juice (Divided for cream, confit, and ganache)
• Raspberries (Fresh, for confit and decoration)
• White Chocolate (For the yuzu & raspberry ganache)
• Heavy Cream (For the ganache montée)
• Pectin (For the confit)

Steps

1. 1

   Prepare the marbled sweet pastry by combining two colors of dough (plain and raspberry-tinted) to create a marbled effect. Roll out and line a tart ring.

2. 2

   Prepare the yuzu almond cream by mixing softened butter, sugar, almond flour, eggs, and yuzu juice until smooth.

3. 3

   Pipe a layer of the yuzu almond cream into the bottom of the unbaked tart shell and bake until the pastry is golden and the cream is set.

4. 4

   Prepare the yuzu and raspberry confit by heating raspberry puree and yuzu juice with sugar and pectin until thickened. Let cool.

5. 5

   Prepare the yuzu and raspberry ganache by melting white chocolate into hot heavy cream infused with yuzu and raspberry. Chill and then whip to a 'ganache montée' consistency.

6. 6

   Spread a layer of the confit over the baked almond cream.

7. 7

   Pipe the whipped yuzu and raspberry ganache decoratively over the confit layer.

8. 8

   Garnish with fresh raspberries and yuzu zest before serving.

Notes

The recipe uses a 'ganache montée' (whipped ganache) technique for the top layer. Ensure the ganache is thoroughly chilled before whipping for the best volume.

Nutrition per serving

• patisserie
• tart
• raspberry
• yuzu
• dessert
• baking
• ganache montée
• french pastry