Amoretti Yuzu Citrus Tart

Impress your guests with this beautifully decorated dessert!

Ingredients

Amoretti Yuzu Syrup

For a unique citrus flavor, try our Yuzu syrup!

    • 1¼ cup cake flour
    • pinch salt
    • 6 tablespoons butter, room temperature
    • 1¼ cup baker’s fine sugar
    • 1 egg
    • 1 teaspoon orange zest

    • 1 cup milk
    • 3 tablespoons sugar
    • 2 egg yolks
    • 3 tablespoons sugar
    • 3 tablespoons cornstarch
    • ¼ cup milk
    • ¼ stick butter (2 tablespoons)
    • Optional: 1¼ teaspoon gelatin*
    • ½ cup cream
    • 1 tablespoon + 1 teaspoon Amoretti® Yuzu Syrup

    • 2-3 red grapefruits
    • 2-3 blood oranges
    • 1 tangerine or orange

Directions

    1. Crust: Sift flour and salt and set aside.
    2. Cream room temperature butter and sugar.
    3. Add egg and orange zest. Mix to combine, scraping bowl.
    4. Add sifted flour and salt.
    5. Form into a disk, wrap in plastic, and chill for 1 hour.
    6. Roll dough to approximately ¼” thick, and place into a tart pan with removable bottom.
    7. Freeze dough in tart pan for 30 minutes.
    8. Bake chilled tart shell in 350°F oven for 20-25 minutes, until golden brown.
    9. Cool completely (about 30 minutes).
    10. Place segmented citrus in a colander, put the colander in a bowl, and let drain in refrigerator for 30 min.
    11. Filling: Have a small sheet pan and plastic wrap ready.
    12. Heat milk, Amoretti Vanilla and sugar to simmering.
    13. In a separate bowl, combine yolks, sugar, cornstarch and milk, mixing until fully combined.
    14. Remove hot milk from heat, temper in the egg mixture, and whisk until smooth.
    15. Return to low heat, and whisk constantly for about 3 or 4 minutes.
    16. Remove from heat and add butter, mixing until fully combined.
    17. Pour pastry cream onto a plastic-lined sheet pan, and cover, making sure the plastic wrap is touching the pastry cream all the way around. This will prevent a skin from forming.
    18. Chill 1 hour or overnight.
    19. Bloom gelatin in 1 tablespoon + 1 teaspoon water.
    20. Whip the cream and set aside.
    21. Beat all the chilled pastry cream until smooth.
    22. Warm a small amount of pastry cream in microwave.
    23. Melt bloomed gelatin and add to the warm pastry cream.
    24. Temper in remaining pastry cream, and add the Amoretti Yuzu syrup.
    25. Fold in the whipped cream.
    26. Assemble the tart: Spread filling into the cooled tart shell.
    27. Arrange the citrus segments in a circle, beginning with grapefruit (largest) and ending with tangerines or oranges (smallest).
    28. Chill for 1 hour before serving.
    29. Remove tart from pan, and serve.

*Gelatin is optional – it gives more stability to the pastry cream, but can be omitted.

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