Yuzu and Miso TartMike Reid
- 200ml Yuzu Juice
- 250g Caster Sugar
- 400ml Double Cream
- 5 Free Range eggs
- 25g Shiro Miso White Premium
Sweet Pastry Case:
- 200g Unsalted Butter
- Zest of a lemon
- 150g Icing Sugar
- 450g Flour, Plain
- 5 Whole Eggs
- Bring the cream and sugar to the boil
- Whisk eggs, yuzu juice and miso together then add to cream. Whisk over bain-marie until ribbon stage (85*) .
- Strain mixture into a cold flan ring & place in the fridge for 2-3 hours.
Sweet Pastry Case:
- Mix flour and icing sugar in kitchen aid with paddle attachment. Slowly add the butter whilst mixing. Once it resembles breadcrumbs, add the eggs and mix until it just comes together. Don’t over mix!
- Remove from kitchen aid and bring together. Rest for 30 mins before rolling.
- Roll thinly, line tart case and blind bake at 180 degrees Celsius
Our friends at Wine Selectors suggest pairing this dish with a Botrytis Riesling.
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