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.

2. Remove from heat and add bloomed gelatin. Strain and mix in butter with an immersion blender.

3. 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.

2. Pour over the Zéphyr™ chocolate, drained gelatin and salt, and blend with an immersion blender.

3. 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.

2. Add the eggs and mix until combined. Chill.

3. 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.

2. Add all remaining ingredients and mix until just combined.

Final Assembly

1. Blind-bake the tart shell, then bake until almost golden.

2. Pipe the Matcha Almond Cream halfway up the tart shell, then bake again.

3. Egg-wash twice, and place back in oven to set.

4. Pipe the Yogurt Cream and Yuzu Curd in alternating strips, then smooth. Freeze.

5. Using a spackle knife, deposit the Yogurt Cream onto the tart in four rows.

6. Add a small amount of Yuzu Curd, then deposit four more rows. Continue the process, ending with straight Yuzu Curd, creating an ombre effect.

7. Spray with a clear glaze.