Although I absolutely love the food, working in an Italian restaurant somewhat limits my ingredient list. So when I'm experimenting at home, I love to get my hands on ingredients that I don't utilize daily. The following is a dessert inspired by Asian flavors.
Yuzu Meringue Tart
The tart shell is a typical pate sucree. I made a yuzu curd on the stove top, filled the shells with it and finished it off in the oven. It is topped with a Swiss Meringue and pieces of black & white sesame brittle. Although I'm easily drawn to tart flavors like yuzu, I must say that the sesame brittle definitely stole the show!
For any who are interested, the reflection in the image is caused by my just polished countertop.