Summer Dessert: How to Make Yuzushu Tart

by Gyeongyeong Kim

It is June already and the weather is getting warmer and warmer everyday. When water is not enough for refreshment, there is nothing like sweet and tangy citrus!

There are over 25 varieties of citrus in Japan, and among all, yuzu is one of Bokksu’s favorite citruses. Originating in China, yuzu has become a popular ingredient for snacks and desserts in Japan and Korea with its hint of grapefruit and mandarin orange flavors. Besides sweets, yuzu juice and peels make many appearances in Japanese cuisine as a flavor enhancer in foods such as sushi and ponzu sauce.

Its clean aftertaste and tanginess go well with drinks during summer for instant refreshment. That’s why drinks like yuzu sake (yuzushu) and yuzu matcha are so popular in Japan. There are even Japanese snacks inspired by those drinks!

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So today I am here to share a dessert recipe made with my favorite yuzu drink, yuzushu! Butteriness of the tart and citrusiness of the yuzu sake curd will make it hard for you to stop eating it.

Yuzushu Tart

Makes four 5-inch tarts

Pâté Sucrée

2.7 oz room temperature unsalted butter

1.8 oz powdered sugar

0.8 oz room temperature egg

4.6 oz all-purpose flour

0.8 oz almond flour

1. Mix in butter and powdered sugar in a medium bowl. When they are well-incorporated, whisk in egg. Add all the flour into the butter mixture. Mix until all ingredients come into one chunk.

2. Refrigerate for an hour.

3. Preheat the oven to 355 degrees.

4. Cut the dough into four pieces. Place one layer of plastic wrap on a kitchen counter. Place the dough on the wrap and cover the dough with another layer of plastic wrap. Roll out the dough into about ¼ inch thick. Remove the top layer of plastic wrap. Lift the dough using the bottom layer of plastic wrap. Place the dough onto a tart pan. Trim the edge of the dough. Poke holes on the dough using sharp tools such as fork and dough docker. Repeat the process for the other three pieces of the dough.

5. Bake the tart in the oven for about 30 minutes until they are golden.

6. Remove the tarts from the pans when the tart slightly cools down.

Yuzushu Curd

5 oz granulated sugar

2 eggs

2 egg yolks

3.5 oz yuzu juice

3.5 oz yuzushu

3.5 oz room temperature unsalted butter

1. Mix in yuzu juice and yuzushu in a small bowl.

2. In a separate small saucepan, mix in granulated sugar and all of the eggs and egg yolks. Whisk until the mixture turns fluffy and lighter in color for about 3 minutes.

3. Cook the egg mixture over low heat as you continue quickly whisking the mixture so that the egg does not get cooked and scramble. When the mixture slightly thickens after about 3 minutes add in half of the yuzu mixture. Whisk again for about 5 minutes until the mixture thickens. Add in the rest of the yuzu mixture. Whisk for about another 5 minutes until the mixture turns thick and glossy. Remove the pan from the heat.

4. Cool down the mixture.


1. Pour in yuzushu curd onto the tart case.

2. Decorate the tart using your favorite toppings such as powdered sugar, crushed handmade yuzu sake candy, candied yuzu peel or meringue.

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