Ingredients
Scale
- 1 pre-made tart shell
- 1 cup fresh raspberries
- 1/2 cup yuzu juice
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together yuzu juice, sugar, cornstarch, and salt.
- Add eggs and whisk until well combined.
- Pour the mixture into the tart shell.
- Bake for 25-30 minutes until set.
- Allow to cool, then top with fresh raspberries.
- Drizzle with heavy cream before serving.
Notes
- Ensure yuzu juice is fresh for the best flavor.
- Any extra tarts can be refrigerated and enjoyed within a few days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: Japanese
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg