Fig tartelette, with peanut crust and shikwasa cream

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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).

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

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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.

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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.

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La France sur tartelette (pear chocolate no bake pie)

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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).

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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.

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

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

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Sweet corn masala and tartelette a la mangue

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

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

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

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The earthiness of the soy beans.

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The sweet freshness of corn.

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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.

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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.

The warmth of negi leek tartlets


Another simple Winter comforting dish, full of greens. Eat it very hot…

The crust is flour, water, a little oil, a little paprika. It’s pre-cooked 15 minutes.

The creamy batter is 1/2 block of silky tofu, mixed with onion, the white parts of negi leeks, a tbs of potato starch, a little olive oil, salt, pepper. Then I added minced negi greens. Baked till golden.

It’s mellow inside, crispy around. Mmmm…