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 TAPIOCA TART more

 ASIAN STYLE

ASIAN PEAR

PINEAPPLE

POMEGRANATE

TAPIOCA PUDDING

VANILLA CREAM

 

 
 

| The Crust | Vanilla cream | Tapioca Pudding | The Fruits | Pineapple Emulsion |

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 The CRUST

 crispy cookie with citrus rinds and cinnamon

- zest of 1 yuzu

- 500 gm sugar

- 300 gm all purpose flour

- 1 tbsp ground cinnamon

- 500 gm egg whites (raw)

- 240 gm butter (melted)

- Grate yuzu of citrus into mixing bowl

- Add sugar,flour, cinnamon and combine

- Add egg whites and mix well

- Pour the melted butter into mix and fold it using a rubber spatula, until completely homogenized

-Keep in fridge at least 2 hours before using

 
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 VANILLA CREME DIPLOMATE

PASTRY CREAM

- 1 quart milk

- 1 vanilla bean

- 2 whole eggs

- 225 gm sugar

- 80 gm Flan powder

Bring the  milk to the boil, infusing the vanilla bean

- Mix together eggs, sugar and flan powder

- Add part of boiling to the egg mix,pour this mixture over the remaining milk and bring back the whole mix to the boil.

Remove from the heat, dispense into containers and cover with lid or plastic, preventing the forming of a skin

when the pastry cream is chilled, observe the following ratio 

750 gm Pastry cream + 250 gm Whipped Cream

  TAPIOCA PUDDING

- 2 cans (800 gm ) Coconut milk

- 250 gm milk

- 100 gm Tapioca tearl

- 70 gm sugar

-One hour: soak the tapioca pearls in cold water

- Bring the milks to the boil, add suga(or condensed milk) and the drained Tapioca pearls

- Remove from heat, cover and let sit. Stir occasionally

(these recipe works better with a large amount)
 The FRUITS

  : Diced Asian Pear and golden pineappleslightly flavored with grated yuzu (or ginger otherwise)

also: fresh pomegranate seeds sprinkle over the pudding

 
 PINEAPPLE EMULSION

-350 gm Pineapple syrup

-100 gm passion fruit puree

- 1 gelatin leaf

- 100 gm heavy cream

- sorbet syrup (to taste)

- Melt pre-soaked gelatin in syrup or passion fruit puree

- let cool and combine with the other ingredients

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TRADITIONAL PASTRIES

Source "Wikipedia"

 An-mitsu | JA

 Amanatto | JA

 Arare | JA

  Botamochi | JA 

 Daifuku | JA

 Dango | JA

 Dorayaki | JA

 Ginbou | JA

 Hanabiramochi | JA

 Higashi | JA

 Imagawayaki / Kaitenyaki | JA

 Kakipii | JA

 Karintoo | JA

 Kasutera | JA

 Kusa mochi | JA

 Kuri kinton | JA

 Manjū | JA

 Matsunoyuki | JA

 Monaka | JA

 Namagashi | JA

 Ohagi | JA

 Oshiruko (Zenzai)| JA

 Sakuramochi | JA

 Senbei | JA ebisenbei | JA

 Taiyaki | JA

 Uiro | JA

 Warabimochi | JA

 Yakigashi | JA

 Yôkan | JA

 Zenzai or Oshiruko | JA