yuzu curd meringue tart
650g shortbread biscuits
1 cup (120g) almond meal (ground almonds) 180g unsalted butter, melted
2½ cups (625ml) single (pouring) cream
8 egg yolks
1¼ cups (275g) caster (superfifine) sugar
½ cup (125ml) lemon juice
¾ cup (180ml) yuzu juice+ icing (confectioner’s) sugar, for dusting
2 cups (440g) caster (superfifine) sugar
¹⁄³ cup (80ml) water
½ teaspoon cream of tartar
150ml eggwhites (approximately 4 eggs) Place the biscuits and almond meal in a food processor and process until the mixture resembles fifine breadcrumbs. Add the butter and process to combine. Using the back of a spoon, press the mixture into the base and sides of a lightly greased 24cm x 34cm slice tin lined with non-stick baking paper, leaving 3cm excess overhanging. Refrigerate for 30 minutes or until fifirm.
Preheat oven to 150°C (300°F). Place the cream, eggs, egg yolks, sugar, lemon and yuzu juice in a bowl and whisk to combine. Strain through a sieve and pour evenly over the biscuit base. Cook for 45 minutes or until just set. Set aside at room temperature to cool.
To make the meringue, place 1 cup (220g) of the sugar, the water and cream of tartar in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the eggwhites in the bowl of an electric mixer and whisk until stiff peaks form. While the motor is still running, gradually add the remaining sugar, 1 tablespoon at a time and whisk until thick and glossy. Add the sugar syrup in a thin steady stream and whisk for 4 minutes. Place the mixture in a piping bag fifitted with a 2cm plain nozzle. Pipe the meringue onto the tart in small peaks. Using a kitchen blowtorch, lightly torch the meringue. Dust with icing sugar to serve. Serves 12. +Yuzu is a Japanese citrus fruit. The juice is available in bottles from Asian supermarkets – if unavailable, use lemon juice instead.