Yuzu Posset Recipe

Make dough

Combine flour, powdered sugar and salt in a bowl. Rub in cold cubed butter with fingertips or pulse in a food processor until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the egg yolk and cold water, mixing just until dough starts to come together. Do not overwork. If too dry, add up to 1 tsp cold water.

Turn dough onto a lightly floured surface, press into a disk, wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 days).

Blind bake shells

Preheat oven to 350°F (175°C). Roll chilled dough to about 1/8" (3 mm) thick. Line four 4-inch tartlet pans (or one 9-inch tart tin) with dough, trim edges. Prick bottoms lightly with a fork. Chill shells 15 minutes to prevent shrinkage.

Line shells with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until set. Remove weights and parchment and bake another 6–8 minutes until golden and dry. Brush interior lightly with melted butter and allow to cool completely.

Cook cream and sugar

In a medium saucepan combine the heavy cream and granulated sugar. Heat over medium, stirring occasionally, until it reaches a gentle simmer and sugar is dissolved. Let simmer very gently for 3 minutes (small bubbles around edges) while stirring to prevent scorching.

Remove from heat and allow to cool for 1 minute. Stir in the yuzu juice and yuzu zest. Do not return to heat. The acidity will thicken the cream.

Let the mixture sit for 10–15 minutes to set slightly. Pour the posset into the cooled tart shells (or into small serving glasses if preferred). Chill in the refrigerator for at least 3 hours, preferably 4, until fully set and creamy.

Drain Amarena cherries, reserving 2 tablespoons of syrup. Halve or leave whole depending on presentation. If berries are very sweet, reduce the syrup amount used on the posset to 1 tsp.

When possets are set, spoon 1/2 to 1 cherry (plus a little reserved syrup) on top of each tartlet, arranging for an elegant look. For a 9-inch tart, place cherries decoratively across the surface and drizzle with 1–2 tbsp reserved syrup.

Make praline

Line a baking sheet with parchment. In a small, heavy saucepan, melt the 1/2 cup granulated sugar over medium heat without stirring, gently swirling the pan occasionally until it turns a golden amber color. Watch closely to avoid burning.

Quickly stir in the whole almonds and the sea salt to coat with caramel. Immediately turn the mixture out onto prepared parchment and use another sheet of parchment or a spatula to spread into a thin layer. Allow to cool completely (about 20 minutes).

Once cool and hardened, break praline into small pieces. For a finer garnish, pulse briefly in a food processor to make a coarse almond praline crumble.

Sprinkle a small handful of almond praline over each posset-topped tartlet just before serving to add crunch and nutty flavor. Reserve any extra in an airtight container.

Lightly dust the assembled tarts with confectioners' sugar if desired. Let chilled tarts sit at room temperature 5–10 minutes before serving for best texture.

Serve each yuzu posset tart garnished with Amarena cherries and almond praline. Store refrigerated up to 3 days; crispness of the pâte sablée will decrease over time.