Yuzu, grapefruit and osmanthus tartlet

Yuzu, grapefruit and osmanthus tartlet

par Manuel Bouillet

Twins’ Creative Lab

International Pastry Consultant

Taipei, Taiwan



Vanilla “pâte sucrée”

Grapefruit almond “mirliton”

Grapefruit Yuzu cremeux

Osmanthus mascarpone chantilly

Grapefruit yuzu “confit”


Recipe and assembly for 12 pcs:

  • Pre-bake the tart shell at 150°C / 302°F, fan 2, 0%, 18 min.
  • Add the “mirliton” then bake one more time at 160°C / 320°F, fan 2, 0%, 10/12 min.
  • Add the Grapefruit Yuzu cream.
  • Add the osmanthus Yuzu Grapefruit jelly in the center.
  • Finish with piping the chantilly on each side.
  • Decorate with candied grapefruit and osmanthus flowers.


Download the recipe in PDF