Sunkist® Lemon & Yuzu Tart

Sunkist® Lemon & Yuzu Tart

By Chef Malek Larbi- Le Parfait Paris
share
Serves: 20

Ingredients

Lemon Cream

  • 1/3 cup of Sunkist® Lemon juice
  • 1/3 cup of Whole eggs
  • 1/3 cup of Sugar
  • 1/3 cup of Butter
  • 2/3 tbsp of Gelatine mass

Yuzu Meringue

  • 1/3 cup of Egg whites
  • 2 1/3 tbsp of Sugar
  • 2 1/3 tbsp of Inverted Sugar
  • 1 3/4 tbsp of Glucose
  • 1/2 tbsp of Yuzu Juice
  • 1 2/3 tbsp of Gelatine Mass

Yuzu and Lemon Confit

  • 2 3/4 tbsp of Yuzu Purée
  • 3/4 tbsp of Sunkist® Lemon juice
  • tsp of Agar agar
  • 2 3/4 tbsp of Lemon Confit

Assembly

Directions

Lemon Cream

  1. In advance, cut the butter into small pieces and put them in the freezer.
  2. In the sauce pan mix the Sunkist® lemon juice, sugar, whole eggs and the gelatin together.
  3. Bring to a boil, then remove it from the pan to a bowl.
  4. Blend it with the frozen butter.

Yuzu Meringue

  1. Whip the egg whites with the sugar, then add the inverted sugar and glucose.
  2. Melt the gelatin mass with the yuzu juice, then add it to the meringue.
  3. Once the meringue is firmed, it's ready to go.

Yuzu and Lemon Confit

  1. In a pan, add the lemon juice with yuzu puree cold, then add the agar agar and bring to a boil
  2. After boiling, cool it down in the fridge.
  3. Blend the first mixture with lemon confit until its smooth.

Assembly

  1. In 1.5" diameter tart crust, add the lemon cream filled to the top.
  2. Let is set 2 hours in the fridge.
  3. Pipe the lemon meringue on the top.
  4. Drizzle the Yuzu and Lemon Confit on top of the meringue.

You might also like ...

Zucchini Fritters with Sunkist® Lemon Garlic Aioli

Zucchini Fritters with Sunkist® Lemon Garlic Aioli

Grapefruit Salty Dog Popsicles

Grapefruit Salty Dog Popsicles

Lemony Roasted Cauliflower with Pesto

Lemony Roasted Cauliflower with Pesto

Frosted Navel Orange and Peppermint Brownies

Frosted Navel Orange and Peppermint Brownies