Yuzu G&T tart

Combining the tart tastes of yuzu with the refreshing notes of a gin and tonic this is a must-have on your autumn menu. 








  • 450g (50101) White Wings Plain Flour
  • 5.4g (64993) Caterers’ Choice Baking Powder
  • 180g (192592) Bundaberg Sugar Soft Icing Sugar Mixture
  • 1/4 tsp salt
  • 180g (125379) Western Star Unsalted Cultured
    Butter, softened
  • 8 (81481) Caterers’ Choice Bulk Large Eggs, 3 separated
  • 10-20ml iced water
  • 380g (156735) Bundaberg Sugar Caster Sugar
  • 60ml (192599) Settlers Yuzu Gin
  • 180ml lemon juice
  • 1 yuzu, zested (optional)
  • 2 large lemons, zested
  • 300g (66815) Anchor Unsalted Butter, cut into 1cm cubes, at room temperature
  • 2 candied yuzu, finely diced
  • Yuzu dust (optional)


1. Pastry

Pre-heat the oven to 180°C. Sift together flour and baking powder and set aside. Cream the butter and icing sugar until pale and fluffy. Add 2 eggs and water slowly, before adding the sifted flour and baking powder. Bring the pastry together, form into a disc, wrap and rest for 30 minutes. Roll to 3mm thick, line tart rings and bake for 6-8 minutes or until golden. Cool completely on a wire rack before storing. Can be stored in an airtight container in a cool, dry spot for 5 days or frozen for up to 3 months.

2. Yuzu cream

In a bowl over a simmering pot of water add 3 eggs, 3 egg yolks, 200g caster sugar, yuzu gin, lemon juice and zests, whisking together until well combined. Once the mixture is combined, stir gently and constantly with a rubber spatula until it reaches 80°C, has thickened and coats the back of a spoon. Strain into a narrow jug, leaving to cool to about 60°C. Blend using an immersion blender, gradually add the room temperature butter a little at a time until it is all incorporated and you have a thick creamy mixture. Pour into a container and press with cling film to prevent a skin forming and chill completely. When ready to assemble, sprinkle the base of tart with candied yuzu pieces, fill with yuzu cream, level off with a palette knife and refrigerate while you make a meringue.

3. Meringue

Whisk together the remaining 180g sugar and the 3 egg whites, place the bowl over gently simmering water. Keep stirring until the egg mixture is hot and all the sugar has dissolved (you can test this by rubbing a little of the mixture between your fingers). Once the sugar has dissolved, beat the egg mixture on medium high for 10 minutes until you have a very thick and glossy meringue. Pipe or spoon onto your tarts and toast using a blow torch. Finish with a sprinkle of yuzu dust if using.