Yuzu and Raspberry Tartlette Recipe

Chef Chris Colburn / Dalvay by the Sea

Miniature Yuzu & Raspberry Tarts


1200 ml whole milk
475 ml cream
½ sheet gelatin, bloomed
170 g unsalted butter
500 g white sugar
6 egg yolks
60 g cornstarch
2 teaspoon kosher salt
120 ml yuzu juice, reduced to 60 ml


Bring milk, cream, gelatin, and sugar to just below a simmer. Beat yolks and cornstarch until thoroughly combined. Temper yolk mixture with milk mixture. Add salt and return to heat. Cook the mixture until just bubbling and thick. Remove from heat and stir in the yuzu juice. Pass through a chinois, then pour into a pre baked tart shell. Refrigerate overnight.

Using a small ring mold, cut circles to create the miniature tarts. Garnish each with a fresh raspberry.

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