Deconstructed Yuzu & Black...Deconstructed Yuzu & Black Sesame Tart with Shiso Meringue

A Michelin-star caliber dessert balancing the vibrant citrus of Japanese yuzu, the earthy richness of toasted black sesame sablée, and a delicate shiso-infused Italian meringue.

Ingredients

Cooking Instructions

1. 01

   To make the Black Sesame Sablée: Cream 100g softened butter and powdered sugar together in a stand mixer. Add the ground black sesame seeds, egg yolk, flour, and fleur de sel. Mix until just combined. Roll the dough between two sheets of parchment paper to 3mm thickness. Chill for 30 minutes, then bake at 160°C (320°F) for 15 minutes until crisp. Let cool, then break into organic, rustic shards.

2. 02

   To make the Yuzu Curd: Whisk yuzu juice, heavy cream, 120g granulated sugar, whole eggs, and 2 egg yolks in a heatproof bowl set over a pot of gently simmering water. Whisk continuously until the mixture thickens and reaches 82°C (180°F).

3. 03

   Remove the curd from heat. Squeeze excess water from the bloomed gelatin and whisk it into the hot curd until dissolved. Gradually add the 110g cold cubed butter, emulsifying with an immersion blender until ultra-smooth and glossy. Transfer to a pastry bag and chill for at least 3 hours to set.

4. 04

   To make the Shiso Italian Meringue: Combine the remaining 120g granulated sugar, water, and bruised shiso leaves in a small saucepan. Bring to a boil until it reaches 118°C (244°F). Strain out the shiso leaves. Meanwhile, whip the egg whites to soft peaks. Slowly drizzle the hot shiso syrup into the whipping egg whites. Continue whipping on high speed until the meringue is cool, glossy, and holds stiff peaks. Transfer to a pastry bag.

5. 05

   To Assemble: Artfully pipe varying sizes of the yuzu curd and shiso meringue onto chilled plates. Use a kitchen blowtorch to gently caramelize the peaks of the meringue. Arrange the black sesame sablée shards organically between the domes. Garnish with fresh raspberries, toasted black sesame seeds, and micro shiso leaves. Serve immediately.