Add <quantity>165<unit>g</unit></quantity> of sieved powdered sugar to a stand mixer bowl

Add <quantity>330<unit>g</unit></quantity> of softened butter

Add the paddle attachment and mix until you obtain a cream

Add <quantity>30<unit>ml</unit></quantity> of milk and <quantity>1</quantity> egg. Mix continuously to incorporate

Add <quantity>580<unit>g</unit></quantity> of all-purpose flour and mix until it is barely incorporated. Avoid overmixing

Flatten the dough and wrap it in cling film. Place in the refrigerator for 1h

Soak <quantity>1</quantity> gold gelatin leaf in a bowl with water and ice cubes

Add <quantity>100<unit>g</unit></quantity> of eggs and <quantity>80<unit>g</unit></quantity> of yuzu juice to a pot

Add <quantity>110<unit>g</unit></quantity> of sugar

Stir continuously over low heat just until it reaches a gentle boil so it won’t get crumbled. Remove from heat

Add the gelatin to the mix

Once the mixture cools to <temperature>50<unit>°C</unit></temperature>, incorporate <quantity>150<unit>g</unit></quantity> of butter and blend until smooth

Rest in refrigerator for at least 4h before using it. The yuzu curd is ready

When ready to roll, let the dough return to room temperature. Roll it out to <quantity>3<unit>mm</unit></quantity> thick between 2 parchment paper sheets

Place the dough in the refrigerator for 15m before cutting it

Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Release the dough from the parchment paper sheets

Cut with tart rings to form the bottom

Cut strips to fit in the tart ring, cutting the excess dough so the stripes do not overlap

Trim the excess dough and punch holes on the bottom with a fork

Chill the tarts for 15m

Bake for 12m or until lightly golden brown. The sweet tart crust is ready

In a pot, heat <quantity>40<unit>g</unit></quantity> of water and <quantity>150<unit>g</unit></quantity> of sugar

Add <quantity>60<unit>g</unit></quantity> of egg whites to a stand mixer bowl

Check temperature until sugar syrup reaches <temperature>112<unit>°C</unit></temperature>

Whisk the egg whites at full speed

Remove the sugar syrup from the heat when it reaches <temperature>118<unit>°C</unit></temperature>

Gradually pour the sugar syrup into the whisking egg whites. Continue whisking until it cools down and achieves a firmer texture. The Italian meringue is ready

Transfer the Yuzu Curd to a piping bag

Pipe the curd into the tarts, using a spatula to remove the excess and make it even

Transfer the Italian Meringue to a piping bag with round nozzle

Pipe the meringue onto the tarts

Blow-torch the meringue. The yuzu meringue tarts are ready

Enjoy this citrusy treat!