Yuzu Citrus Curd Tart with Whipped Cream

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A tangy yuzu citrus curd nestled in a buttery tart shell, topped with light whipped cream for a refreshing dessert with a citrus punch. This French-inspired recipe, ready in about 50 minutes, layers All-purpose flour, Powdered sugar, Unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups All-purpose flour
• 1/2 cup Powdered sugar
• 7 tbsp (cold, cut into cubes) Unsalted butter
• 1 large Egg yolk
• 1/4 tsp Salt
• 3/4 cup Granulated sugar
• 3 large Eggs
• 1/4 cup Fresh lemon juice
• 2 tbsp Ferrand Dry Curaçao Yuzu Late Harvest
• 4 tbsp Unsalted butter (for curd)
• 3/4 cup Heavy cream
• 2 tbsp Powdered sugar (for whipped cream)
• 1/2 tsp Vanilla extract

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 1 1/4 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 tsp salt, and 7 tbsp cold unsalted butter cubes until mixture resembles coarse crumbs.
2. Step 2: Add 1 large egg yolk and pulse until dough starts to clump. Press dough evenly into a 9-inch tart pan with removable bottom.
3. Step 3: Chill tart shell in refrigerator for 15 minutes, then prick bottom with a fork. Bake for 15 minutes until light golden. Remove and cool.
4. Step 4: In a medium saucepan over low heat, whisk together 3/4 cup granulated sugar and 3 large eggs until combined. Stir in 1/4 cup fresh lemon juice and 2 tbsp Ferrand Dry Curaçao Yuzu Late Harvest.
5. Step 5: Add 4 tbsp unsalted butter cut into pieces, stirring constantly until butter melts and curd thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and strain through a fine sieve into a bowl. Let cool.
6. Step 6: Pour cooled yuzu curd into the baked tart shell and refrigerate for at least 2 hours to set.
7. Step 7: To prepare whipped cream, whip 3/4 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.
8. Step 8: Serve tart slices topped with a dollop of whipped cream.