About the Recipe
My Yuzu meringue tartlet is a take on my favourite desert using my favourite zingy Yuzu curd. It is a refreshing end to the meal with buttery pastry, zingy curd and decadently creamy italian meringue , the orange sesame tuile adds a textural garnish.
100g plain flour
25g caster sugar
50g cold butter
1 large egg
60ml Yuzu juice
100ml double cream
75g egg whites
110g icing sugar
35ml orange juice
35g plain flour
15g white sesame seeds
15g black sesame seeds
Small bunch baby basil to garnish
100ml yuzu juice
1 tablespoon caster sugar
1 teaspon gellan gum
Put flour and a pinch of salt into the food processor. Add sugar and pulse for a few seconds. Add cold, cubed butter, pulse until it resembles breadcrumbs. Add in egg yolk and briefly pause until it all comes together. Wrap the dough in clingfilm and place in fridge to rest.
Put oven on at 118°C.
Place filling ingredients into bowl and whisk together. Save ingredients into a clean jug. Warm mixture for 30 seconds in the microwave then pour into baked tart cases and reduce oven temperature to 130°C. Bake for 20 to 30 minutes until just set. Remove and cool in fridge.
Place egg whites into stand of KitchenAid mixer and placed sugar in heavy bottom saucepan. I’ve just enough water to make a wet sand consistency.
Heat sugar with sugar thermometer in situ, brushing down sides of pan with water as necessary. When temperature reaches 118°C begin to whisk egg whites on high until frothy. When sugar reaches 121°C reduce the speed of the whisk and carefully pour hot sugar syrup onto find me egg whites.
Continue to whisk with speed increased until soft peaks then whisk slowly into a temperature cord slightly. Place into piping bag with St. Honore piping nozzle and pipe on top of tart cases. Use a blowtorch to brulee meringue.
Orange Sesame Tuiles
Mix all ingredients in a bowl until combined, cover with clingfilm and place in fridge until needed.
Pre-heat oven to 118°C and use a palette knife to spread thinly onto a baking sheet covered with baking parchment.
Bake for 8 to 10 minutes until crisp and golden.
Cool and break into shards.
Place on plate with lots of yuzu curd and extra meringue and shards of tuiles. Decorate with micro basil.