Tarta de Santiago & yuzu

By: Chef Emily Mori posted Apr 22nd 2016 09:52AM

60g     (each) almond powder and powdered sugar
50g     whole eggs
5ml      Cointreau                 
            Manchego cheese slices, candied yuzu peels, and soba-cha (buckwheat), for garnishing  
Yuzu Confiture
80g     candied yuzu peels
65ml   water
10g     sugar
5ml      yuzu juice
Yuzu Miso Spread
50g     Saikyo white miso
20g     sweetened condensed milk
10ml   yuzu juice
Yuzu Cream
70g     butter
55g     sugar
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.

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