The past few months have been so incredibly busy, a whirlwind really. I am shooting for some amazing clients that I could only dream about at the beginning of 2018. I am in the planning phases of a very special project that I can’t wait to share more about soon. Needless to say, this space has been sorely neglected. I actually conceived and shot this passion fruit yuzu tart back in late November with the intention of starting off the new year with this post. But lo and behold it is already March and I finally just getting to these photos and this recipe.
I am never one to shrink away from flavors that challenge me so I set out to make a tart that I could love – multidimensional with elements that would round and balance the sour and sweet. The perfect inspiration came when on a trip to the store I found something I have only ever seen bottled, fresh yuzu. These green and orange, dimpled-skinned citrus fruits are a must have ingredient in Japanese food. More and more they are becoming popular here in the US. Thoughts of homemade yuzu kosho and yuzu cocktails immediately came to mind. But then a lightbulb went off in my head – yuzu would be perfect for the citrus tart. The taste and amazing fragrance of yuzu is unlike any other citrus fruit. If you are ever able to get your hands on fresh yuzu fruit – immediately scratch the skin, put it up to your nose, and breath in deeply with eyes closed. The fragrance is intoxicating. Just with this one ingredient I was confident that I was on the road to creating something I would actually like.
