Citrus Cheesecake Tartlets – Refreshing Yuzu-Inspired Mini Desserts for Any Occasion
These bright and tangy citrus cheesecake tartlets with yuzu or lemon are topped with creamy mousse, vibrant jelly cubes, and crunchy meringue crowns.Let the sunshine into your kitchen with these refreshing citrus cheesecake tartlets! Inspired by a recipe from Hugues Pouget, this dessert is a delightful fusion of creamy cheesecake, tangy citrus curd, and melt-in-the-mouth meringue. Whether you're using yuzu, lemon, or orange, these tartlets burst with flavor and elegance. Ideal for brightening any occasion, they’re the perfect combination of texture, balance, and visual beauty. You’ll love how the velvety mousse pairs with crunchy crumble bases and airy meringue rin
Ingredients
Cheesecake Base (for 12 tartlets):
- 360 g cream cheese e.g. Philadelphia
- 100 g sugar
- 1 tbsp cornstarch e.g. Maizena
- 50 g heavy cream
- 40 g egg yolk
- 50 g whole egg beaten
- Zest of 1 organic lemon
Citrus Crémeux:
- 55 g yuzu purée or lemon/orange juice
- 55 g whole egg beaten
- 60 g sugar
- 75 g butter diced
- 2 g lemon zest
- ½ sheet 0.9 g gelatin
Citrus Jelly:
- 70 g still mineral water
- 70 g yuzu purée or preferred citrus juice
- 25 g sugar
- 2 sheets 3.4 g gelatin
Meringue Rings:
- 50 g egg whites
- 100 g fine sugar
- For Dusting:
- 2 tbsp sugar
- 1 tsp turmeric powder for golden hue
Crumble Base:
- 80 g flour Type 550
- 80 g butter
- 80 g ground almonds
- 80 g sugar
- 1 g salt
- 85 g Valrhona Yuzu Inspiration couverture or white chocolate with citrus zest
Instructions
Cheesecake Base:
- Mix sugar and cornstarch. Add all ingredients and blend until smooth.
- Pour into 12 tartlet silicone molds (e.g., Kit Tarte 80).
- Bake at 100°C for 20–25 minutes until set. Cool and freeze overnight.
Citrus Crémeux:
- Soak gelatin in cold water.
- In a saucepan, combine yuzu purée, sugar, and egg. Heat gently to 83°C while stirring.
- Remove from heat, stir in gelatin.
- Blend with immersion blender, adding butter gradually.
- Cover with film directly on surface and chill overnight.
Citrus Jelly:
- Heat water, yuzu purée, and sugar until sugar dissolves.
- Stir in gelatin.
- Pour into a lined 16×10 cm mold (½ cm thick). Refrigerate until set.
Meringue Rings:
- Draw 5 cm circles on parchment. Flip it over.
- Heat egg whites and sugar over a water bath to 50°C, whisking continuously.
- Whip to stiff peaks. Pipe rings of small dots using an 8 mm round tip.
- Mix sugar and turmeric. Dust over the rings.
- Dry in oven at 90°C for ~2 hours. Cool and store in airtight tin.
Crumble Base:
- Mix flour, butter, ground almonds, sugar, and salt into streusel.
- Bake at 170°C for 20 minutes until golden. Cool completely.
- Pulse to fine crumbs. Mix with melted couverture.
- Roll between baking sheets to 3 mm thick. Chill.
- Cut 12 circles (6–7 cm). Store in fridge between paper layers.
🎉 Assembly & Decoration
- Unmold frozen cheesecake tartlets and spray with yellow velvet spray.
- Place each onto a crumble base. Let thaw for 30–45 minutes.
- Pipe citrus crémeux into the center of each meringue ring.
- Cut citrus jelly into tiny cubes and sprinkle over the crémeux.
- Place the meringue rings on each tartlet.
- Decorate with edible flowers or gold leaf if desired.
- Serve and enjoy this burst of citrus flavor!
