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Key lime and yuzu pie

  • 6 to 8 people
  • AVERAGE
  • Cheap
Total time : 5 hours
  • Preparation: 15 min
  • Cooking time: 45 min
  • Rest: 4 hours
Ustensiles requis
  • Pie pan
  • Whip
  • Bowl
Dessert traditionnel de Floride au citron vert et yuzu

This tart from Florida with a twist of Yuzu is ideal for a delicious and tangy snack.

Dans cette recette
Le Yuzu Alain Milliat
Bio
Yuzu
20cl or 75cl

à partir de 14,50€

Ingredients

  • 175g ground Graham crackers
  • 75g melted butter
  • 1 tbsp sugar
  • 1 pinch of fine salt
  • 9cl of Concentrate to Dilute - Yuzu
  • 1 tsp cornstarch
  • 9cl of lime juice
  • 1 tbsp whole crème fraîche
  • 1 tbsp grated lime zest
  • 3 eggs
  • 30cl of sweetened condensed milk

Préparation

  • 01 Place the rack in the center of the oven. Preheat the oven to 180°C.
  • 02 In a bowl, mix all the ingredients. Press the biscuit into a springform pan and line with parchment paper. Bake for 15 minutes. Let cool.
  • 03 In a bowl, mix the cornstarch with the lime juice. Add the remaining ingredients and whisk until smooth. Pour over the cooled pie crust.
  • 04 Bake for 30 minutes or until the filling is set around the edges but the center is still slightly wobbly.
  • 05 Cover the surface of the tart directly with plastic wrap. Let cool on a wire rack. Refrigerate for 4 hours or until set and completely chilled.
  • 06 Serve with whipped cream.
Image

Founder Alain Milliat

Founder of the brand

Grandson and son of farmers, a farmer himself, Alain Milliat took over the family farm in Orliénas, near Lyon, in 1983. For 15 years, he restored and planted new plots of land in the traditional way, caring for them like a real garden, incorporating natural methods to better respect the environment. Considering his aesthetic universe somewhat limited, he then imagined another horizon beyond his orchards.

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