Yuzu Tart with Tahini Crust
July 03, 2024

Yuzu Tart with Tahini Crust

We teamed up with our friends at YUZUCO to create the perfect summer dessert! It's inspired by your standard key lime pie, but the yuzu adds an extra tart punch to the filling & the tahini gives the crust an earthy, nutty vibe. Key lime pie who?

For the crust
2 c (300g)  flour
1/3 c (67g) sugar
2½ tbsp (24g) sesame seeds 
11 tbsp (155g) chilled unsalted butter, diced
2 tbsp (30g) Seed + Mill Organic Tahini
1 egg yolk, lightly beaten

For the filling
4 egg yolks
14 oz sweetened condensed milk
½ c (114g) YUZUCO 100% Yuzu Juice

For the tahini whipped cream 
2 c heavy whipping cream
1/4 c Seed + Mill Organic Tahini
A pinch of salt 


2. While the dough rests, make the filling. Combine egg yolks, sweetened condensed milk, and yuzu juice in a bowl and whisk until smooth and slightly thickened. Set aside to continue thickening while you parbake the crust.

3. Preheat the oven to 350. Roll out the dough on a lightly floured surface to a round roughly 1/4 inch thick. Line a 10-inch tart pan with the dough, then chill for another 30 minutes to firm.

4. Place the tart pan on a baking tray, line with parchment paper and fill with pie weights (or dry rice or beans) and blind bake for 15 minutes or until the edges of the pastry look dry and firm. Remove the parchment and weights and bake for another 12-15 minutes until the tart begins to take on some color (the edges will begin to look golden).

5. Let the crust cool a bit (5-10 minutes), then pour in the yuzu filling and bake for 15 minutes or until the center is just slightly wobbly when jiggled, and the outer edges are set. Place the pie on a wire rack to cool to room temp, then refrigerate for at least 3 hours to fully set.

6. Just before serving, make the tahini whipped cream. Whip cream in a stand mixer, with a hand mixer, or by hand, until soft peaks form. Gently fold in the tahini and a pinch of salt.

7. Serve and enjoy!