YUZU TARTLETS

Methods and Directions

• Mix sugar and water together in a saucepan. Add yuzu to the mix. Weigh yuzu down with a smaller pot so they are covered in the mixture.
• Place the pot on heat and bring to a boil. When it reaches boiling point, reduce heat and simmer for 1 hour, stirring occasionally.
• Allow yuzu to cool into the syrup.

• Freeze confit yuzu overnight whole.
• Preheat oven to 50C.
• Line baking tray with baking paper. Zest frozen yuzu onto baking paper.
• Put into oven overnight until dry and crisp.

• Preheat oven to 120C.
• Whisk egg whites and sugar together until stiff. Pipe into points.
• Turn oven down to 50C and allow to dry overnight.

• Place the zest with the first measure of yuzu juice, water, sugar and cornstarch in a pot and bring to a boil stirring constantly. Boil until the mixture looks like the mud pools at Rotorua.
• Take off the heat, add the butter and egg yolks with the extra 80ml of yuzu juice and bring back to a boil.
• Spread on a tray to cool .

• Fill the blind baked tartlet cases with cold yuzu cream.
• Garnish with meringue points and yuzu lace.