Eric Lanlard: Matcha and Yuzu Tart

Google+ Pinterest LinkedIn Tumblr +

From Eric Lanlard’s inspiring book ‘Tart it Up!: Sweet and Savoury Tarts and Pies’ published by Mitchell Beazley. Eric says: ‘This Asian-inspired recipe is very refreshing and the yuzu gives it an unusual and pleasant citrus flavour that works well with the green tea.’ You can find matcha and Yuzu at good Asian shops.

Serves 8

Preparation time: 15 minutes plus chilling

Cooking time: 40 minute


65g golden icing sugar
20g ground almonds
15g matcha (green tea powder)
150g plain flour, plus extra for dusting
65g unsalted butter, chopped into pieces
1 egg, lightly beaten

For the yuzu curd:
200ml yuzu juice
Grated zest of 2 limes
200g golden caster sugar
1 tablespoon cornflour
4 eggs
50g unsalted butter, cut into small cubes

To decorate:
Redcurrant stems
Icing sugar


1. Put the icing sugar, ground almonds, matcha and flour into a bowl and mix together. Add the butter and rub in using your fingertips. Add the egg and knead until smooth. Cover the pastry and leave to rest in the
refrigerator for at least 1 hour.

2. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 2. Butter and flour a 23cm (9 inch) diameter, 3cm (1 and 1/4 inch) deep tart tin.

3. Roll out the pastry on a lightly floured surface and use to line the tart tin {see page 18). Cover with baking paper and baking beans and blind-bake in the oven for 15 minutes, then remove the paper and beans and bake for a further 5 minutes. Leave in the tin to cool.

4. Put all the yuzu curd ingredients into a heatproof bowl and mix together. Place the bowl over a saucepan of barely simmering water making sure the water does not touch the surface of the bowl and whisk continuously until the mixture thickens – this will take about 15 minutes. Pass the mixture through a fine sieve into another bowl and leave to cool for 5 minutes before filling the cooked pastry case.

5. Smooth over the top with a palette knife and put into the refrigerator for at least 2 hours. Dust icing sugar around the edge before serving and decorate with strawberries and redcurrant stems. This tangy tart doesn’t need any accompaniment.

Yuzu is a citrus fruit from Asia that looks a bit like a very small grapefruit. You can find this and matcha in Asian supermarkets. Both are best kept frozen in sealed containers after opening.

[amazon_link asins=’1845336909,1784721468,184975702X,1845339355,0753729237,1845336941,178472033X’ template=’ProductCarousel’ store=’wwwgreatfooie-21′ marketplace=’UK’ link_id=’def944d5-4c76-11e8-9fae-15fe54c06648′]


Donegal Table: Lemon Drizzle Cake with Irish Summer Berries
How to Make Churros
Eric Lanyard: How to make Puff Pastry
Cantuccini with almonds and fruit
Amaretti biscuits
French Prune Tart or Far Breton
A Quick Sophisticated Strawberry and Vanilla Gratin
How to blind-bake pastry
French Brioche Toast with Berry Compote and Sour Cream
Cheat’s Lemon TartsMadeira Cake
How to toast nuts
Portuguese Custard Tarts – Pastel de Nata
How to Make Foolproof Pastry
Meringue with Cherries and Baileys Cream


Comments are closed.