Yuzu and Raspberry Tart – The New York Times

This creamy yuzu and raspberry tart is the perfect combination of buttery shortcrust with a delicious, tangy, citrusy filling and some beautiful raspberries around the edge. You start by making a really simple crust that you can pat in the pan immediately, or you can save it and roll it out another day. The filling is made from 100 percent yuzu juice, sugar, eggs, egg yolks and, of course, butter. The butter gives it a really creamy and light texture. You pour that filling into the crust and let it cool completely before serving. And then the last thing you do is cover it with a ring of beautiful raspberries.