Yuzu Curd Tart

Makes 6 to 8 servings Yuzu juice which comes from a Japanese citrus and has the flavour of a cross between lemon and tangerine makes a perfect base for this twist on a classic French lemon tart. You can also make the curd and spoon it over fresh berries or sliced peaches for a light dessert. Pastry: 1¼ cups all-purpose flour 2 tbsp granulated sugar Pinch salt ½ cup unsalted butter, cut into cubes 2-3 tbsp ice water Yuzu Curd: 3 large eggs 2 egg yolks 1/2 cup granulated sugar ½ cup yuzu juice 4 tsp grated citrus peel (2 tsp each lemon and tangerine) 1/3 cup unsalted butter Garnish (optional): Fresh berries (strawberries, raspberries blackberries) or mint Pastry:

In bowl of food processor, combine flour, sugar and salt. Pulse to combine. Add butter and pulse until mixture is in coarse crumbs, about 30 seconds. Add water and pulse until mixture begins to come together. Press into 9-inch tart shell with removable bottom. Pierce all over with fork. Refrigerate for 30 minutes or freeze for 15 minutes. Line shell with foil and fill with pie weights or dried beans. Bake in 400°F oven for 15 to 20 minutes, until edges turn golden. Remove weights and foil and bake until golden brown, about 10 minutes. Let cool. Yuzu Curd: In heatproof bowl over simmering water, whisk together eggs, egg yolks, sugar, yuzu juice and grated citrus peel. Cook, whisking, until curd is thick enough to coat back of a spoon, about 15 minutes. Remove from heat; whisk in butter until melted. Let cool. Spread evenly into cooled tart shell. Bake in 325° F oven just until filling loses its shine and is set 12 to 15 minutes. Let cool to room temperature then refrigerate until cold about 4 hours. Top with berries or mint to garnish.