Yuzu Lemon Tart Recipe
Toasted Swiss meringue, blood orange sorbet, lychee gel, rhubarb crust
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Ingredients
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Crust
Filling
Swiss Meringue
Blood Orange Sorbet
Lychee Gel
Method
Crust Preparation
Make the Rhubarb Crust
In a bowl, combine the finely chopped rhubarb, all-purpose flour, powdered sugar, and salt. Add the cold butter and mix until crumbly. Add ice water gradually until dough forms. Chill for 30 minutes, then roll out and press into a tart pan. Pre-bake at 180°C (350°F) for 15 minutes.
Filling Preparation
Prepare the Yuzu Lemon Filling
In a bowl, whisk together yuzu juice, lemon juice, granulated sugar, and eggs. Stir in melted butter. Pour the mixture into the pre-baked crust and bake at 160°C (320°F) for 20-25 minutes until set. Let it cool.
Meringue Preparation
Make Swiss Meringue
In a heatproof bowl, combine egg whites and granulated sugar. Place over simmering water and whisk until sugar dissolves. Remove from heat and whip until stiff peaks form. Stir in vanilla extract.
Sorbet Preparation
Prepare Blood Orange Sorbet
In a saucepan, combine blood orange juice, granulated sugar, and lemon juice. Heat until sugar dissolves. Chill in the fridge, then churn in an ice cream maker until smooth. Freeze until set.
Lychee Gel Preparation
Assembly
Assemble the Tart
Spread the Swiss meringue over the cooled tart filling. Use a kitchen torch to toast the meringue. Serve slices with blood orange sorbet and cubes of lychee gel on the side.