Yuzu Lime Tart Recipe

Make dough

In a bowl or food processor combine flour, powdered sugar and grated yuzu zest. Add cold cubed butter and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.

Add the egg yolk and 1 tablespoon ice water. Pulse/ mix just until dough starts to come together. If still dry add up to 1 teaspoon more ice water, a little at a time. Do not overwork.

Turn the dough onto plastic wrap, press into a disk, wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Blind bake shell

Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to about 1/8-inch (3 mm) thick. Line a 9-inch (23 cm) tart pan with removable bottom with the dough, trimming excess. Chill the lined shell 15 minutes in the fridge to relax.

Line the shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until lightly golden. Let cool completely on a wire rack.

In a heatproof bowl whisk together sugar, eggs and the extra yolk until well combined.

Whisk in the yuzu juice, yuzu zest and salt. Place the bowl over a saucepan of simmering water (double boiler), making sure the bowl does not touch the water.

Stir constantly with a spatula or whisk until the mixture thickens and reaches about 170–175°F (77–80°C) and coats the back of a spoon, about 8–12 minutes. Do not let it boil.

Remove from heat and whisk in the cold butter cubes, a few pieces at a time, until fully incorporated and the curd is glossy and smooth.

Pass the curd through a fine mesh sieve into a clean bowl to remove any coagulated egg bits and zest if desired. Press plastic wrap directly on the surface to prevent a skin. Chill until slightly thickened but still pourable, about 1 hour.

Pour chilled curd into the cooled tart shell, smoothing the top. Return to the refrigerator to set, about 2 hours (or chill 30–45 minutes in freezer for faster set).

Combine egg whites, sugar and salt in a heatproof bowl set over gently simmering water (bowl should not touch water). Whisk constantly until sugar dissolves and mixture reaches 140–150°F (60–65°C) and is warm and glossy, about 3–4 minutes.

Transfer to a stand mixer fitted with the whisk (or use hand mixer). Whip on medium-high speed until stiff, glossy peaks form and the bowl has cooled to near room temperature, 6–8 minutes. Add vanilla toward the end and whip to incorporate.

Keep meringue at room temperature until ready to use. Pipe or spoon meringue over the set tart just before serving. Use a kitchen torch to lightly brown the peaks if desired, working evenly to achieve a golden finish.

In a small saucepan combine passion fruit pulp, sugar and water. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

If you prefer a slightly thicker coulis, mix cornstarch with 1 teaspoon cold water to form a slurry and whisk into the simmering pulp. Cook 1–2 minutes until slightly thickened.

Remove from heat and let cool. For a seedless coulis, press through a fine mesh sieve to remove seeds. Chill until ready to plate.

Chill a mixing bowl and beaters for 10 minutes in the freezer (optional, for better whipping). Pour chilled full-fat coconut milk into a bowl and whisk or use an electric mixer until slightly thickened. Add sweetened condensed milk and vanilla, whisk until smooth and combined.

Fold in toasted shredded coconut if using. Pour mixture into a loaf pan or airtight container and freeze until firm, at least 6 hours or overnight. For a softer scoop, transfer to refrigerator 20–30 minutes before serving.

Remove tart from pan and place on serving plate. Lightly dust edges with powdered sugar if desired.

Spoon a streak of passion fruit coulis on the plate. Cut tart into 8 slices. Place a generous quenelle or scoop of coconut ice cream alongside each slice.

Pipe or spoon Swiss meringue onto each tart slice (on top of the curd or on the side) and torch lightly to color. Alternatively, serve meringue un-torched for a glossy white finish.

Garnish each plate with a thin slice of lime or yuzu and a micro mint or edible flower. Drizzle extra passion fruit coulis around plate as desired. Serve immediately.