Gluten Free Yuzu Tart with Swiss Meringue
This creamy, tart citrus tart, packed with Japanese yuzu (similar to a lemon + tangerine flavor!) is an instant hit!
Servings: 10 people
Calories: 400kcal
Equipment
- 10-inch circular tart pan (1 inch tall)
- Rolling Pin
- Plastic wrap
- Large pot
- Whisk
- Metal or glass bowl
Ingredients
For the tart crust/shell:
- 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
- 1/4 Cup plus 2 Tbsp arrowroot starch
- 1/3 Cup powdered sugar
- 1/4 tsp salt
- 3/4 Cup cold salted butter cubed
- 2 cold egg yolks
- 1 tsp vanilla extract
For the yuzu filling:
- 4 large eggs plus 1 egg yolk
- 2/3 Cup heavy cream
- 1 Cup white sugar
- 2/3 Cup yuzu juice
- 3 Tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp tangerine zest
- 1/4 tsp vanilla extract
- 1/2 tsp lemon extract optional
- pinch salt
For the Swiss meringue:
- 3 large egg whites no bits of yolks!!
- 1/2 Cup white sugar
- 1 tsp vanilla extract
For the decoration:
- 3 Tbsp yuzu marmalade
- Lemon peel
- Tangerine peel
Instructions
To make the crust:
- First, make the pastry crust. In a food processor, pulse the flour, arrowroot starch, icing sugar, salt, and cubed cold butter until crumbly and butter has been combined. Separately, whisk the two egg yolks and vanilla until smooth, then, while pulsing food processor, slowly pour in the cold egg yolks and pulse until the dough comes together in a ball. Scrape out of the food processor and form into a 6-inch flat circle, wrap in plastic wrap, and chill for at least 2 hours.
- Once the dough is chilled, remove from fridge and let sit on the counter for a few minutes (10-15) to soften. Then using a floured surface and floured rolling pin, roll out dough into a 12 inch circle and carefully line tart pan with the dough, pressing into the side grooves. Cut off the edges that extend beyond the top of the tart pan. Refrigerate the formed crust again for 30 minutes before baking. While chilling, preheat the oven to 425 degrees Fahrenheit. Once chilled, remove from fridge and poke a series of small holes into the base of the crust with a fork for venting, then bake with pie weights for 15 minutes. Then remove the pie weights and continue to bake for 5 minutes until golden.
To make the filling:
- While the tart shell cools, make the filling! In a medium bowl, whisk together the eggs, egg yolk, and sugar until smooth. Add in the cream and whisk until combined. Finally, add in the yuzu juice, lemon juice, lemon and tangerine zest, pinch of salt and vanilla and whisk until smooth. Pour filling into cooled crust. I recommend using aluminum foil to tent the edges of the crust (cover just the crust edges with foil) so they don’t get too brown. Then bake the entire tart again at 325 degrees Fahrenheit (160 C) for 25-35 minutes until nearly set - the center can still jiggle a bit. Remove from oven and let cool completely, then chill in the fridge for at least an hour.
To make the meringue:
- While the tart is chilling, make the Swiss meringue! Place a large metal or glass bowl over a large soup pot (pot should have 1-2 inches of water in it) to create a bain marie. Heat over medium-low (do not let the water boil) and add your three egg whites to the clean/dry bowl sitting on top of the pot. Whisk in the sugar and continue whisking frequently until the egg + sugar mixture becomes thick, fluffy, and reaches 160 degrees Fahrenheit (to make it safe to eat). This may take 10-15 minutes! Just keep whisking!
- Finally, remove the bowl from on top of the pot and continue to whisk until thick and stiff peaks form, then scoop into a piping bag with your choice of piping tip.
To construct:
- Decorating time! Remove the tart from the fridge and decorate how you’d like! I added yuzu marmalade as a thin layer on top for a glossy layer and extra flavor, and then piped meringue dollops and added both lemon and tangerine peel (or yuzu peel if you have it)! Keep in the fridge until serving.