desserts
Ingredients
Instructions
Step 1
Jasmine Egg Tart Instructions:
Step 2
Steep 2g jasmine tea leaves in 90g water for 5 minutes. Strain and measure out about 80g jasmine-infused water.
Step 3
Steep 6–10g jasmine tea leaves in 190g milk over low heat for 10–15 minutes. Strain, pressing very gently on the leaves. Don't squeeze them, as it may become bitter. You should end up with about 170g jasmine-infused milk. If not, top up with more whole milk to make up the difference.
Step 4
Whisk the flour with 50g of the warm infused milk until smooth. Slowly whisk in the remaining infused milk.
Step 5
In a saucepan, combine the sugar and infused water. Bring to a boil, then continue boiling for about 3 minutes.
Step 6
Slowly pour the hot syrup into the milk mixture while whisking constantly.
Step 7
Let cool for 3 minutes, then whisk in the egg yolks and optional vanilla. Strain the custard into a measuring cup or pitcher for easy pouring. Cover and let it cool completely.
Step 8
Meanwhile, preheat your oven to 475°F.
Step 9
Line your tray with 12 tart shells (you can get 12–15 tarts, depending on how full you fill them). Pour the custard into the shells until they're about ¾ full.
Step 10
Place the tray on the top rack of your oven and bake for 13–15 minutes, until the edges are lightly browned and the centers are mostly set with a slight wobble.
Step 11
Let them cool completely.
Step 12
Yuzu Pastry Cream Instructions:
Step 13
In a medium-sized bowl, whisk together the sugar, egg yolks, zest, and cornstarch until fluffy.
Step 14
In a small saucepan, heat the yuzu juice until it's just barely simmering. Remove from the heat and slowly pour it into the egg mixture while continuously whisking.
Step 15
Transfer the mixture back to the saucepan and continue whisking over medium-low heat.
Step 16
Once the mixture has thickened to a pudding-like consistency (this should take only a few minutes), whisk in the butter until smooth.
Step 17
Transfer to a bowl, press plastic wrap directly onto the surface, and chill until completely cooled. Alternatively, if you're in a rush, whisk it over an ice bath until cold and much thicker. Just be careful not to let any water splash into the bowl.
Step 18
Once the yuzu curd is chilled, separately whip the heavy cream to stiff peaks.
Step 19
Fold the whipped cream into the chilled yuzu curd a little at a time until fully combined. It should be a pale yellow. You may not need all of the whipped cream depending on how creamy or tart you'd like the filling—taste as you go.
Step 20
Transfer the filling to a piping bag. Use your favorite piping tip to decorate.
Step 21
Pipe or spoon the cream onto the cooled tarts.
Step 22
Garnish with Yuzuco Candied Yuzu Peel, dried jasmine flowers (optional), and powdered sugar. Enjoy!
