Cherry & Yuzu Meringue Tart

This Cherry & Yuzu Meringue Tart is a bit of a show-off. It looks fancy, tastes even better, and definitely earns a few gasps when you bring it to the table. Yes, it takes a little more time and effort than some of the other Daddy Bakes recipes, but trust me, it’s worth every minute.

The sweet-sour cherry filling pairs perfectly with the punchy citrus hit of yuzu. If you haven’t tried yuzu before, think of it like a lemon that went on a tropical holiday with an orange. It’s bright, zesty and just a little bit different.

There’s a hint of Japanese inspiration in this one. They love their cherries, and yuzu pops up in all kinds of dishes over there. It’s a flavour combo that just works.

So if you’re feeling like putting in that little bit extra for a dessert that really delivers, this tart has you covered. Big flavour, bold looks, and the kind of thing you’ll be proud to say you made from scratch.

Ingredients

Tart Shell

For the tart shell use this recipe here

Cherry Filling

400g Frozen cherries
600g Jar pitted morello cherries
300g Sugar
½ cup Yuzu juice
2 tablespoons corn flour
3 large eggs
3 large egg yolks
1 ½ teaspoons vanilla extract
¼ cup butter

Swiss Meringue

4 egg whites
1 cup sugar
1/2 tsp Cream of tartar
1 tsp Vanilla paste
White vinegar

Method

Tart Shell

Make and blind bake your tart shell following the Sweet Pastry Tart Shell
Set aside to cool while you prepare the filling.

Cherry Yuzu Filling

In a saucepan, combine frozen cherries, jarred cherries (with juice), caster sugar and ¼ cup yuzu juice.
Simmer on low to medium heat until the cherries are soft, the sugar has dissolved and the mixture becomes syrupy. This may take anywhere 20 to 60 minutes depending on your heat and fruit moisture content.
Strain the mixture into a bowl, reserving the liquid. Return the cherries to the pot and add back ⅓ cup of the reserved juice.
Blend with a stick blender until smooth, adding more juice if needed to create a yoghurt-like consistency.

Cherry Syrup

Pour the remaining cherry-yuzu juice into a small saucepan.
Simmer gently over low heat until slightly thickened and syrupy.
Transfer to a bowl, cover and refrigerate until ready to serve.

Thickening the Curd

In a small bowl, mix the remaining ¼ cup yuzu juice with the cornflour to make a smooth paste.
Return the cherry purée to low heat and whisk in the cornflour mixture.
Slowly pour in the whisked eggs, whisking constantly to avoid scrambling.
Stir until the mixture thickens slightly, then remove from the heat.
Add the butter and whisk until melted and smooth.
Let the filling cool slightly, then pour into the pre-baked tart shell.
Bake at 190°C for 15 minutes until just set.
Allow to cool, then refrigerate for at least 4 hours or overnight.

Meringue

Wipe out your stand mixer bowl with a little vinegar and a paper towel to remove any grease.
Bring a saucepan of water to a gentle simmer.
In a heatproof bowl, combine egg whites, sugar, cream of tartar and vanilla. Whisk to combine.
Place the bowl over the simmering water (without touching it) and whisk continuously for 4–6 minutes, until the sugar has dissolved and the mixture is slightly foamy.
Transfer to the stand mixer and whisk on medium speed until glossy, firm peaks form (about 5–7 minutes). Make sure the bowl is no longer hot before finishing whisking.

Assembly and Serving

Remove the tart from the fridge and let it come to room temperature.
Spoon or pipe the meringue on top, shaping peaks with a spatula or spoon.
Use a blowtorch to toast the meringue until golden.
Slice and serve with a drizzle of the reserved cherry syrup and of course a cherry on top.