My first has a Japanese feel
My second shines summer
And my all is a little tartlet
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.