27 février 2006

Back from holiday

My first has a Japanese feel

My second shines summer

And my all is a little tartlet

img_0208

Shortbread tartlets with Anko and summer fruits

First, time I head about Red bean custard, I was somewhat disgusted. I pictured the type of red beans used for chilies and a tonne of sugar - not the ideal combination. Then, a handful of friends and I were brave enough to try it in a Japanese restaurant and we were all surprised and happy to find out it was so delicious. The type of bean used is actually Adzuki, a japanese bean - which make it quite tricky to spot because all packets were labelled in Japanese in the shop. I was confused and did not know what packet to chose!

In the above tartlets, I replaced the fatening "cream patissiere" by the oh so light and yummy anko (japanese red bean puree). Together with cherries, it was the perfect match. I slightly quickly the cherries in sherry.

I also made another mini-tartlet and garnish with frozen strawberry shavings. Delicious.

Posté par GiantSquid à 12:36 - - Commentaires [5] - Permalien [#]


Commentaires sur Back from holiday

    Looking nice! Lovely picture!

    Posté par TartineGourmande, 28 février 2006 à 01:49 | | Répondre
  • I first had red bean paste as a Korean Pancake filling. When you in the city check out this place.
    http://winosandfoodies.typepad.com/my_weblog/2005/09/korean_pancakes.html#comments

    I found the paste to be very sweet.

    Posté par barbara, 28 février 2006 à 15:26 | | Répondre
  • Welcome back!!!! We missed you. That looks delicious.

    Posté par sher, 01 mars 2006 à 04:47 | | Répondre
  • i love red bean custard
    when I was in LA California my best friend and I spent time eating and shopping at the Japanese town.

    Posté par sha, 01 mars 2006 à 12:18 | | Répondre
  • thank you all!!! it's good to be back, even though my posts will be sporadic for a little bit longer.
    Barbara, thank you for the address. I will try this place out for sure!

    Posté par Giant Squid, 02 mars 2006 à 12:40 | | Répondre
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