Yuzu Tart - vegan-

A yuzu tree have lots of fruits this year.
Still green but good enough to use for making desserts or cooking.

They are so juicy and Japanese citrus scent makes me so happy. It is easy to handle when I cook because they don't have seeds yet, maybe green ones don't have them...?

I love hot yuzu bath in the winter. On a freezing cold day, I can be so comfortable in a bath tub before go to bed. Basically we throw yellow ones into bath tub.




Anyway, I can enjoy yuzu tart today.





**Yuzu Tart recipe**

6 inch round cake pan

<crust>
30g almond
30g oats
20g oil
20g maple syrup

<filling>
120mL yuzu juice
200mL soy milk
110g soy yogurt
30g sugar
20g maple syrup
3 tbsp kuzu starch (you can use your favorite starch.)
2 tsp agar powder (Yuzu has strong acidty, so filling might not coagulate when you use agar. Adjust the amount of other starch. I used kuzu starch more than regular amount.)
some yuzu peel


<decoration>
some soy cream and powder sugar, yuzu peel

1. Blend all ingredients for crust in a blender.
2. Place the crust onto the bottom of the cake pan and push it firmly evenly.
3. Bake the crust in the preheated oven at 170°C for 15 minutes.
4. Mix yuzu juice soy milk, soy yogurt, sugar and maple syrup in a sauce pan. Start warm up on the medium low heat.
5. Add agar powder and kuzu starch into the sauce pan. Mix them until the mixture gets thick.
6. Pour the filling mixture on the crust.
7. Leave the tart in the fridge for a night.
8. Decorate yuzu tart with soy cream or yuzu peel in your favorite style.