Yuzu and Yogurt Tart by Lauren V. Haas | Pastry Arts

Ingredients

• 20 g glucose
• 320 g Cacao Barry Zéphyr™ 34%
• 6 g gelatin, (200-bloom), bloomed
• 2 g salt
• 150 g Greek yogurt, full-fat
• 240 g unsalted butter
• 160 g confectioners’ sugar
• 400 g T55 flour
• 60 g almond flour (American Almond)
• 4 g salt
• 80 g whole eggs
• 300 g unsalted butter
• 300 g granulated sugar
• 300 g whole eggs
• 300 g almond flour (American Almond)
• 30 g cake flour
• 9 g matcha