Citrus Yuzu Tart


  • 1 packet (250g) Ginger Biscuits
  • 80g Butter
  • 1 tin Condensed Milk
  • ¼ Cup Lime Juice
  • 1 tub (400g) Puhoi Valley Citrus Yuzu Yoghurt
  • 1 packet (85g) Lemon Jelly
  • 125mL Boiling Water
  • Optional Dehydrated Citrus and Lemon Zest for decorating


  1. Process Biscuits until a crumb forms. Stir in melted butter and press into a lined baking tray. Pop into the freezer to harden while you prepare the filling. 

  2. Pour the boiling water into the jelly powder and leave to cool in the fridge.

  3. Pour the condensed milk into a bowl. Add the lime juice and stir until thickened. 

  4. Whisk in the Puhoi Valley Citrus Yuzu Yoghurt. Then add the cooled jelly mix. Whisk together and pour into the base.

  5. Set in the fridge for 2 hours before sprinkling on the lemon zest and placing the dehydrated citrus on top.