yuzu curd meringue tart

donna hay - - LOCATION . TEAM LUNCH -

650g short­bread bis­cuits

1 cup (120g) al­mond meal (ground al­monds) 180g un­salted but­ter, melted

2½ cups (625ml) sin­gle (pour­ing) cream

5 eggs

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.

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