desserts
Ingredients
Instructions
Step 1
Rinse pears and slice very thin (1–2 mm) using a mandoline, then place in lemon water to prevent browning
Step 2
Heat water and sugar until dissolved, add pear slices and simmer 1–2 minutes
Step 3
Transfer slices to silicone mats, cover with second mat and bake at 203°F for 30 minutes, then uncover, reduce to 176°F and bake ~2 hours until dried, cool completely to crisp
Step 4
Cream butter, sugar, and salt until smooth, add egg and mix until creamy, then incorporate flour and gently knead until dough forms
Step 5
Roll dough to ~2 mm between parchment, chill at least 2 hours until firm
Step 6
Cut and fit dough into tart molds, line sides, trim edges, and freeze at least 1 hour
Step 7
Preheat oven to 320°F, dock shells and bake from frozen 12–18 minutes until lightly golden, cool completely
Step 8
Whisk egg yolks, yuzu juice, condensed milk, and pear jam in saucepan, cook on medium heat until steaming, then increase heat and whisk until thick and custard-like
Step 9
Remove from heat and cool slightly
Step 10
Spread 2 tsp pear jam into each tart shell, pour in yuzu filling to the edge
Step 11
Refrigerate uncovered for several hours or overnight until set
Step 12
Arrange candied pear slices on top before serving
