Tarte Infiniment Yuzu

Shortbread pastry, yuzu almond cream, yuzu cream, Kôchi yuzu purée 

In this ode to yuzu, Pierre Hermé reveals the citrus fruit in all its facets. Yuzu is transformed into cream, jelly and candied peel, enhancing the fragrance, acidity and bitterness of the citrus fruit in an aromatic composition that builds to a crescendo. The sweet pastry provides a crunchy counterpoint.

What characterises this tart is the powerful aroma of yuzu. All the facets of its flavour are present: bitterness, acidity and fragrance. There is a contrast in textures between the crispness of the sweet pastry, the creaminess and richness of the yuzu-flavoured almond cream, and the lightness of the yuzu cream punctuated with pieces of candied yuzu. 

Yuzu, a citrus fruit native to China and grown mainly in Japan, derives its powerful aroma from the unique climatic conditions of the Japanese mountains. This fruit, a small green grapefruit with a yellow, blistered rind when ripe, has bitter flesh and many seeds. Its flavour combines mandarin and lime, making yuzu one of the most aromatic citrus fruits. We use yuzu from Kôchi Prefecture, the benchmark in Japan.

A lightly sweetened purée cooked in a cauldron and made exclusively from fresh yuzu. It has a slightly crunchy texture that retains the freshness of the fruit with a very pleasant hint of bitterness typical of yuzu.

Available in individual, 4-person and 8-person sizes.