Walnut crust blue sweet potato pie

It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

So just fill the crust.

Serve chilled or warm. And enjoy with your coffee.

Autumn colors (1) : Pumpkin crust

A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.

Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.

Then I baked them at 160 degrees, about 30 minutes.

A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.

Fig tartelette, with peanut crust and shikwasa cream

A quick nutty and fruity dessert, very healthy. There is no added sugar, it’s pure fruit flavor. The crust is pleasantly soft with crunchy bits of peanut in it (don’t blend too much).

I had only one fig left. With half I’ve cut nice slices. I’ve used the white parts for the cream.

The crust : In the blender, 2 tbs of oatmeal, a handful of peanuts. When it’s roughly powdered, add a cut prune, a little water, a pinch of salt. Blend into a sticky dough. Garnish a mold. Bake till dry, about 6 minutes at 160 degrees C in the oven toaster.

Shikwasa is a small citrus from Okinawa. The size is about 1 centimeter of diameter. They are a little sour and extremely fragrant.

The cream : Without cleaning the blender, add the half of fig, 1/2 juice of shikwasa and a little grated zest, 2 tbs of silky tofu. Make a cream. Add a little prune to make it sweet to your taste.

La France sur tartelette (pear chocolate no bake pie)

A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).

I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.

The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.

Toppings : raw pear slices and a chip of 100% cocoa mass.

Sweet corn masala and tartelette a la mangue

A fusion version of the Indian dal masala (lentil curry). Really quick and easy. And a gorgeous dessert.

Stir-fried sweet corn with green soy beans and onion, The spices are a dal masala mix and turmeric.

Added enoki mushrooms, and some greens (umaina). A little lemon juice.

The earthiness of the soy beans.

The sweet freshness of corn.

With leftovers of dough for the gâteaux basques, I baked the crust of a tartelette and a few cookies. On the crust, big dices of mango. Plus a pinch of ground salt and hot chili. You have to try that, just a pinch on mango, and it enhances spectacularly the flavor of a fruit that is already delicious.
Great dessert.