Wednesday, November 19, 2014

Tarte au Sucre

I have missed dearly writing and sharing my precious experiences in challenging myself in the kitchen, follow some recipes, read some un-cooking books, and live the adventures of creating.


I have been away from blogging, but was and still always available on Twitter, Facebook Fan Page and Instagram

Laying down on my couch, watching a recorded series on TV, on a very cold stormy, windy and snowy night. Looking into my old recipes, photos, and wondering how come I have too many that I haven't posted, or shared yet.

At the same time, I am preparing my dream idea to share it with a famous vegetarian restaurant in town, which within 2015 it will be revealed.

I got interrupted by a long interesting phone call which didn't allow me to finish writing and post on time.

This is an old recipe that I have prepared, and it was one of the best pies: " Tarte au Sucre"

Tarte au Sucre

Ingredients of the filling:
3 cups Brazilian nuts
3/4 cup Date Paste
3 T.b.s. Maple Syrup
1 T.s. Vanilla Essence
1/8 T.s. Sea Salt
1/3 cup melted Coconut Oil

Ingredients for the Crust:
1 1/2 cups of Pecan nuts
1 cup Grated Coconut
3 T.b.s Date paste or 3 pitted dates
1/4 T.s. grounded Ginger
1 T.s. grounded Cinnamon
1/4 T.s. grounded Cardamon
1/4 T.s. grounded Clove
1/4 T.s. grounded Nutmeg
1/8 T.s. Sea Salt

Preparation of the Crust:
Preparation time: 10 minutes
Gives 1 Pie
Utensils: Food Processor

Add the Pecan in the Food processor and reduce to obtain pecan powder.

Add remaining ingredients and grind until obtaining a uniform crust with which it is possible to form a ball.
If necessary, add up to 1 Date or 1 T.s. of  date paste.

*Can be keept 2 weeks in the refrigerator in an airtight container.




Preparation of the filling:

 
Utensils: Mixer/Blender (Vitamix), Food Processor
Portion: 12
Preparation time: 15 minutes

Spread the crust in the bottom and the sides of a 22cm pie mold, preferably with a removable bottom.

In food processor, reduce Brazilian nuts to obtain a liquid and creamy butter. This process can last a few minutes.

Add the Brazilian nut butter into blender than add the date paste, the maple syrup, vanilla essence, and the sea salt. Reduce to a uniform and smooth paste.

Stir in the melted coconut oil while the mixer is still running. Let it run until obtaining a creamy and uniform mixture.

Empty the mix on the crust and place in refrigerator for about 3 hours, until the cake freezes.

*Can be kept 10 days in the refrigerator in an airtight container or 4 months in freezer.


I do hope you enjoy the smooth, mouth watering taste of the " Tarte au Sucre". I remember that it was a good hit when I have prepared a tasting get together. Friends and family loved it.

Recipe by: Crudessence Recipe Book
Made by La Reina

Bon App├ętit!
 

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