60g (each) almond powder and powdered sugar
50g whole eggs
Manchego cheese slices, candied yuzu peels, and soba-cha (buckwheat), for garnishing
80g candied yuzu peels
5ml yuzu juice
Yuzu Miso Spread
50g Saikyo white miso
20g sweetened condensed milk
10ml yuzu juice
50g whole eggs
45ml yuzu juice
1g gelatine sheets, bloomed
• For the yuzu confiture: Cook the candied yuzu peels with 65ml water in a saucepan over a medium heat until yuzu peels have softened. Remove and blend in a food processor to a purée. Add in the sugar and yuzu juice and reheat the yuzu purée over a low heat until mixture has thickened. Set aside.
• For the yuzu miso spread: Whisk all the ingredients with 30g yuzu confiture in a mixing bowl and set aside.
• For the yuzu cream: Heat the butter, sugar, whole eggs, and yuzu juice in a saucepan over a low heat; stirring constantly. Add in the bloomed gelatine and stir well until gelatine has dissolved. Strain the yuzu cream and keep chilled overnight.
• Whisk the almond powder, powdered sugar, whole eggs, and Cointreau in a mixing bowl until creaming. Transfer the batter into a piping bag with a nozzle attached and pipe the batter into 16 tartlet moulds. Bake in a pre-heated oven at 170°C until firm to touch, for about 20 minutes.
• Smear the yuzu miso spread onto each serving plate. Place two tarta de Santiago and spread the yuzu confiture over the tartlets and pipe with yuzu cream. Garnish with Manchego cheese slices, candied yuzu peels, and soba-cha. Makes 16.