Walnut crust blue sweet potato pie

DSC03360-001DSC03386-001

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

DSC03249-001

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

DSC03372-001

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.

DSC03381-001

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

DSC03352-001

So just fill the crust.

DSC03366-001

Serve chilled or warm. And enjoy with your coffee.

DSC03346-001

DSC03387-001

Autumn colors (1) : Pumpkin crust

DSC00475-001DSC00495-001

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.

2013-10-041

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.

DSC00469-001

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

DSC00509-001

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.

DSC00486-001

Fig tartelette, with peanut crust and shikwasa cream

DSC09427-001
DSC09414-001

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).

2013-09-191

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

2013-09-19

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.

DSC09322-001

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.

DSC09437-001

La France sur tartelette (pear chocolate no bake pie)

DSC08547-001
DSC08524-001

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).

DSC08529-001

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.

DSC08540-001

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

DSC08551-001

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

DSC08543-001

Sweet corn masala and tartelette a la mangue

DSC05850-001DSC05879-001

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

DSC05842-001

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

DSC05849-001

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

DSC05868-001

The earthiness of the soy beans.

DSC05871-001

The sweet freshness of corn.

2013-07-08

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.

DSC05877-001

DSC05862-001

Desserts de France…

2013-03-271

Les crêpes !
Crêpes Suzette mandarineCrêpes boisettes (berry) Crêpes little sunCrêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

2013-03-272

Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse)Nonnettes (fluffy gingerbread)Flocon de neige (snowflake cake)Nougat glacé (honey ice-cream) Galette des Rois (Kings’ cake)Galette des Rois au chocolat

More : Christmas dessert compilation

2013-03-273

Les fruits !
Poire pochée au chocolat Baked pineappleFruity papilloteTartelette aux figuesPomme lampion (baked apple) Crémet aux fruits rouges

コラージュ2

Classiques :
GénoiseCygne et choux (cream puffs and swan) MillefeuilleTarte au chocolat Religieuse (cream puff “nun”)

2013-03-275

Regions :
Brioche de Pâques (Easter bread, Provence)Gâteau de Metz (retro chocolate cake, Lorraine)Croustade or Pastis aux pommes (apple pie, Gascogne) Millas (corn and pumpkin, South-West) Farz fourn (butter cake, Bretagne)

2013-03-27

Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cake

More chocolate sweets.

2013-03-276

Festifs.
Pets de nonne (‘farting nun’ carnival donuts)Mango coco millefeuilleStar anise mandarin chocolate tarte Crémet in mint sauceGâteau de la bergère (Shepherd’s cake made with potato) Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.

Kiwi nutty tartelette

Nothing better than a dessert full of vitamins. A kiwi tartelette is always beautiful. Do you remember this one :

kiwi haupia pie

Instead of haupia, I’ve used a leftover of two nut cream :

I’ve received a new batch of Osaka kiwi. They are very sweet.

A pre-baked oatmeal crust, the nut cream and after baking, fresh kiwi slices.

Not much effort to get such a gorgeous dessert.