HomeRecipesYuzu and Yogurt Tart by Lauren V. Haas

Yuzu and Yogurt Tart by Lauren V. Haas

(This recipe appeared in the Spring 2022 issue of Pastry Arts Magazine)

This refreshing tart combines a creamy whipped white chocolate yogurt ganache with tangy yuzu and a bright matcha almond cream. The finishing technique was created with a spackle knife instead of a piping bag, for a fresh take on a classic look.

Yield: 12 tarts

Yuzu Curd

  • 180 g egg yolks
  • 150 g granulated sugar
  • 125 g yuzu juice
  • 4 g Meyer lemon zest (from 4 lemons)
  • 100 g Isigny unsalted butter
  • 2.5 g gelatin (200-bloom)
  1. In a saucepan, using an immersion blender, mix together the egg yolks, sugar, yuzu juice and zest. Bring to a boil on medium heat, stirring constantly.
  1. Remove from heat and add bloomed gelatin. Strain and mix in butter with an immersion blender.
  1. Chill

Yogurt Cream

  • 50 g milk
  • 400 g heavy cream #1, 36% fat, divided
  • 20 g glucose
  • 320 g Cacao Barry Zéphyr™ 34%
  • 6 g gelatin, (200-bloom), bloomed
  • 2 g salt
  • 150 g Greek yogurt, full-fat
  1. Warm the milk and 200 g of the cream with the glucose.
  1. Pour over the Zéphyr™ chocolate, drained gelatin and salt, and blend with an immersion blender.
  1. Add the remaining 200 g of cream and the yogurt and blend again. Chill overnight.

Tart Dough

  • 240 g unsalted butter
  • 160 g confectioners’ sugar
  • 400 g T55 flour
  • 60 g almond flour (American Almond)
  • 4 g salt
  • 80 g whole eggs
  1. Rub all ingredients except the eggs together.
  1. Add the eggs and mix until combined. Chill.
  1. Roll to 2.5 mm on a sheeter. Line tart molds and bake at 300˚F (149˚C).

Matcha Almond Cream

  • 300 g unsalted butter
  • 300 g granulated sugar
  • 300 g whole eggs
  • 300 g almond flour (American Almond)
  • 30 g cake flour
  • 9 g matcha
  1. Gently cream the butter and sugar.
  1. Add all remaining ingredients and mix until just combined.

Final Assembly

  1. Blind-bake the tart shell, then bake until almost golden.
  1. Pipe the Matcha Almond Cream halfway up the tart shell, then bake again.
  1. Egg-wash twice, and place back in oven to set.
  1. Pipe the Yogurt Cream and Yuzu Curd in alternating strips, then smooth. Freeze.
  1. Using a spackle knife, deposit the Yogurt Cream onto the tart in four rows.
  1. Add a small amount of Yuzu Curd, then deposit four more rows. Continue the process, ending with straight Yuzu Curd, creating an ombre effect.
  1. Spray with a clear glaze.
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