PUDDING HEAVEN

Yuzu tart

MAKES ONE

For the pastry

200g (7oz) plain flour
75g(2¾oz) caster sugar a pinch of salt
100g (3½oz) unsalted butter, diced
3 free-range egg yolks
1 egg white, for glazing

For the filling

2 unwaxed lemons
50ml (2fl oz) yuzu juice
150g (5½ oz) caster sugar
2 free-range eggs
150g (5½ oz) unsalted butter

For the topping

freeze-fried raspberries
black sesame seeds, toasted

1 Put the pastry ingredients (flour, butter, sugar, salt and egg yolks) in a food processor and pulse until it comes together.

2 Remove the dough and push it together into a ball, then flatten into a disc and wrap it in clingfilm. Place in the refrigerator for at least 30 minutes.

3 Preheat the oven to 190°C/Gas Mark 5. Roll out the pastry between two sheets of baking paper until about 5mm (¼ in) thick, and use to line a greased 22cm (8in) fluted tart tin.

Refrigerate for a further 15-20 minutes until firm, then line with baking parchment and baking beans and blind bake for about 15 minutes until golden.

4 Remove the paper and baking beans, then brush the base with the egg white. Bake in the oven for a further 5 minutes, then remove and leave to cool.

5 To make the filling, finely zest the lemons, then place in a saucepan with the sugar. Add the juice of the lemons and the yuzu juice to the sugar mix, then add the eggs.

Cook slowly, as if making custard, either over a bain marie or a low heat on an induction hob.