Gluten Free Sesame Yuzu Matcha Tart

Gluten-Free Tart Dough

Ingredients
114g Butter
86g Powdered sugar
2g Salt
29g Almond flour
50g Eggs - 50 g (1 standard large egg)
223g Gluten-Free All-Purpose Flour

Directions

1. On a stand mixer fit with a paddle attachment, cream butter, powdered sugar, salt, and almond flour until light and fluffy.

2. Add eggs in and mix until incorporated

3. Add flour in and mix until combined.

4. Remove from mixer and plastic wrap and let rest overnight to chill.

5. Once the tart dough is set, remove it from the fridge and dust the table with a little bit of flour, and roll out the tart dough to the thickness of a piece of standard cardboard.

6. Put your favorite tart ring on a piece of parchment paper and cut out a piece of the rolled out dough just slightly larger than the ring.

7. Place the dough into the ring and gently press down to fit. Be sure to create ‘90 degree’ angles and press the mold to the sides.

8. Allow a little bit of the excess dough to hang over the edge. You will trim this after a par bake

9. Place back in the fridge to cool completely.

10. Preheat the oven to 350 degrees. Bake tarts for 10 minutes. Then remove the tarts and let cool slightly. Trim the edges with a paring knife. Place the tarts back into the oven and back for 15 - 20 minutes longer until uniform and golden.

11. Remove from oven and let cool. Release from tart rings. You may need to use the paring knife again.

12. Keep wrapped to stay fresh until you are ready to fully assemble

Gluten Free Sesame Almond Frangipane

Ingredients

79g Sugar
122g Almond flour
1tsp Almond extract
140g Butter
122g Eggs - (roughly 2 extra large eggs)
2 tbs Sesame seeds
43g Gluten Free all purpose flour
2g Salt

Directions

1. On a stand mixer fitted with a paddle attachment, combine sugar, almond extract, sesame seeds, butter, and salt. Cream together on medium speed for 3-4 minutes or until the mixture is light and fluffy.

2. Add eggs one at a time, making sure to scrape down the sides after each addition. Mix for 2 minutes on medium speed after the eggs have been added.

3. Add flour, and mix on stir until incorporated, then mix for 1 minute on 2nd speed.

4. Prepare a ¼ sheet pan with pan spray and parchment paper. Spread out evenly and bake at 350 degrees starting at 10 minutes.

5. Bake until the center of the cake springs back when lightly touched.

6. Let cool. Use the tart ring to cut out pieces, you will place these in the bottom of your tart.

Yuzu curd

Ingredients
150g Yuzu juice
120g Sugar (split 60 and 60)
50g Butter
150g Eggs
1 ½ tsp Gelatin powder - (half a packet)
2 Tablespoons Cold Water
80g White chocolate
1/4 tsp Citric acid (optional, creates a slightly more tart curd, I keep it on hand when canning)

Directions

1. Sprinkle gelatin over water and let it bloom. Set aside.
   Combine butter, and white chocolate, and set aside.

2. Place yuzu juice, citric acid, and sugar on the stove on low heat until it boils

3. Combine eggs and other half of sugar and whisk until smooth. Pour boiling yuzu juice over the eggs as you whisk them. You can do this with a ladle as well. Pour this mixture back into the pot and turn the heat back on very low. Whisk continuously as your mixture begins to thicken turn off the heat. You do not want this to boil. Otherwise, your eggs will scramble and the curd will break.

4. Add gelatin, butter, and white chocolate and whisk until smooth.

5. You can use an immersion blender if you have that tool on hand.

6. Place in the fridge in a non-plastic container to set.

Recipe by Selina Progar/ Styling by Keith Recker / Photography by Dave Bryce

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