Yuzu and Raspberry Tart
Updated December 15, 2025
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Marina Bevilacqua
- Total Time
- About 3½ hours
- Prep Time
- 35 minutes
- Cook Time
- 40 minutes, plus cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRUST
1 ½ cups/190 grams all-purpose flour
½ cup/50 grams powdered sugar
Finely grated zest of 1 lemon
½ teaspoon fine salt
10 tablespoons/144 grams unsalted butter, cold and cut into cubes
1 egg yolk
FOR THE YUZU FILLING
¾ cup/180 milliliters freshly squeezed yuzu or Meyer lemon juice (or use bottled 100-percent pure yuzu juice (see Tip), plus 2 teaspoons finely grated zest (if using fresh citrus)
¾ cup/150 grams granulated sugar
2 large eggs
2 large egg yolks
12 tablespoons/169 grams unsalted butter, cold and cut into tablespoons
1 to 1½ cups raspberries (from two 6-ounce containers), for garnish
Nutritional analysis per serving (8 to 12 servings)
39 grams carbs; 156 milligrams cholesterol; 415 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 28 grams fat; 2 grams fiber; 137 milligrams sodium; 5 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Make the crust: Combine the flour, powdered sugar, lemon zest and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in 1 to 2 tablespoons of cold water. (Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.) (For make-ahead instructions, see Tip.)
- Step 3
Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan, reserving extra dough to repair any cracks after the shell is baked. (Use a lightly floured straight-sided dry measuring cup to help press the dough into the corners of the pan.)
- Step 4
Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake for 20 to 25 minutes, until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Remove the foil, if necessary, repair any cracks with the remaining raw dough. Bake for 5 to 10 minutes more, until golden all over. Set the shell on a wire rack to cool completely.
- Step 5
While the shell cools, make the filling. Place a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the yuzu juice, sugar, whole eggs and egg yolks. Whisk until smooth. Cook the mixture over medium-low heat, whisking constantly, until the mixture suddenly thickens and bubbles around the edges. Strain the mixture through the fine-mesh sieve into the bowl and whisk in the yuzu zest if using. Refrigerate, stirring occasionally, until the mixture is just warm to the touch, 10 to 15 minutes.
- Step 6
When the curd is just warm, transfer it to a blender. Remove the center piece from the blender lid, then cover the blender and turn it to medium speed. Gradually add the butter one tablespoon at a time, blending until the butter is incorporated and the mixture is smooth and creamy (if the filling has more than a few bubbles, let it stand in the blender for 5 minutes). Pour the filling into the cooled crust and refrigerate until set, about 2 hours or up to overnight.
- Step 7
When ready to serve, arrange the raspberries casually around the edge of the tart.
Make sure to seek out pure yuzu juice, not a yuzu-flavored drink that has only a small percentage of juice. If fresh yuzu or bottled yuzu juice are not available, substitute Meyer lemon juice or equal parts lemon, mandarin orange and grapefruit juice. (And if you’re short on yuzu juice, feel free to supplement with regular lemon juice.)
To make the dough ahead, gather the dough into a flat disk and wrap in plastic. Chill until ready to use, at least 1 hour and up to 3 days. Let the dough rest at room temperature for about 20 minutes before rolling it out on a lightly floured surface into a roughly 11-inch round. Carefully tuck the dough into the tart shell, line with foil and bake as instructed.
Private Notes
Comments
A word of caution to future bakers. Having decided to bravely attempt this unreviewed, unrated recipe mere days after it was released, I spent a Saturday afternoon searching for yuzu in Brooklyn. Nowhere to be found — not in any regular grocery store, not in a couple Asian grocery stores. Surely there must be a yuzu in Brooklyn! Only after resigning myself to the Meyer lemon version did I look up why yuzu was so hard to find: it’s been illegal to import yuzu to the United States for over a decade, and there is just one California-based producer that sells the fruit online. Cruel trick, New York Times! It is an understatement to say that yuzu “can be difficult to find.” (I’m told the Park Slope Food Coop may carry yuzu.) The Meyer lemon version is a good, tasty, and easy recipe, though it is somewhat unremarkable. Now that I know it is possible to buy yuzu online, I’ll be doing that next time. Final note: Why pat down the air pockets with a spatula when you can just use pie weights? Another cruel trick.
I make a yuzu pie all the time. It’s better than Key Lime pie and I’m saying that as a Floridian. The freshest alternative to a yuzu fruit off the tree is the 100% yuzu juice from YUZUCO. They import from Japan and use pressure rather than heat to stabilize, so it doesn’t affect the taste like other yuzu extracts. I use the whole small bottle of the 100% to make my pie extra tart. It’s delicious.
Calamansi (Filipino lime) juice would be a good substitution.
I used an immersion blender instead of a huge blender. I didn’t have enough filling to justify using the blender and when I added the butter. With the big blender, the filling splattered a lot which meant there was a little less filling that went into the tart itself
Under no circumstances use salted butter for this. That would be salt in the crust and the 12 tbsp of salt in the filling. The sodium combined with the yuzu and raspberries is not good. I am speaking from experience. Also, make sure to roll your crust out thin. There will be a lot left over
delicious! made this as written. one small piece of advice: don't let the curd cool too much before adding the butter, otherwise it won't incorporate well.