Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Blistered Yuzu Custard Tarts

Blistered Yuzu Custard Tarts

These Blistered Yuzu Custard Tarts will fly off the table! Yuzu is a traditional Japanese citrus with a flavour somewhere between a Meyer lemon, lime and mandarin. It is known for its floral-like citrus flavour, without the acidity that comes from lemons and limes - the perfect match for the golden pastry of this dish.

Blistered Yuzu Custard Tarts


Makes 12



  • ¾ cup (165g) caster sugar
  • Peel of 1 yuzu
  • ¼ cup (35g) cornflour
  • ½ cup (125ml) yuzu juice
  • 200ml milk
  • 3 egg yolks
  • 2 sheets frozen butter puff pastry, thawed
  • 1 egg white
  • 1 tbsp caster sugar
  • 1 tsp ground black sesame seeds



  1. Preheat oven to 220°C (200°C fan forced). Place the sugar, ¾ cup (180ml) water and yuzu peel in a small saucepan over low heat and stir until the sugar is dissolved. Increase heat to high and bring to the boil for 4 minutes or until thickened slightly. Remove the peel and discard.
  2. Place the cornflour, yuzu juice and milk in a large bowl and whisk until smooth. Add the egg yolks and whisk to combine. Pour into the sugar syrup and whisk until combined. Return to a medium heat. Bring the mixture to a simmer, whisking continuously. Cook for a further 6 minutes, whisking or until the mixture is thick. Set aside, covered to cool completely.
  3. Brush one sheet of puff pastry with egg white and sprinkle with sugar and sesame seeds. Lay the second sheet on top and press firmly to seal and tightly roll into a log.
  4. Trim the edges and cut into 12 x 1cm rounds. Lay the pastry rounds flat on a lightly floured surface and roll out to 12 x 12cm rounds. Carefully press the pastry rounds into a 12-hole, 1/3 cup-capacity (80ml) lightly greased muffin tin allowing the pastry to come up the sides 1cm.
  5. Divide the custard between the pastry cases and smooth the top. Bake for 25-27 minutes or until the custard is just blistered and golden (the custard will start to puff and rise at this point, but will fall back down once cooled).
  6. Allow to cool in tins for 5 minutes. Turn out onto a wire rack to cool completely.


Smart Tip:

Yuzu has a short growing season; however, you can buy yuzu juice from Asian supermarkets and selected delis. Otherwise, substitute the yuzu juice for equal quantities of lemon, lime and orange juice.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney