Kaffir Lime & Yuzu Tart Recipe

Make the Black Sesame Sable

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour, powdered sugar, and black sesame seeds. Add the cold cubed butter and mix until crumbly. Add the egg yolk and mix until a dough forms. Press the dough into a tart pan and bake for 15-20 minutes until lightly golden. Let cool.

Prepare Yuzu Filling

In a saucepan, combine yuzu juice, sugar, and egg. Cook over low heat, stirring constantly until the mixture thickens. Soak the gelatin sheets in cold water, then stir into the warm yuzu mixture until dissolved. Let cool slightly before pouring into the cooled tart shell. Refrigerate until set.

Make Veuve Clicquot Espuma

In a bowl, whip the heavy cream until soft peaks form. Fold in the Veuve Clicquot champagne. Transfer to a siphon and charge with a gas cartridge. Keep refrigerated until ready to serve.

Prepare Honey White Tea Ice Cream

In a saucepan, heat milk and white tea leaves together until just below boiling. Let steep for 10 minutes, then strain out the tea leaves. Mix in honey and sugar, then chill the mixture. Once chilled, churn in an ice cream maker until creamy and freeze until firm.

Serve

Slice the yuzu tart, serve with a dollop of Veuve Clicquot espuma on top and a scoop of honey white tea ice cream on the side.