Salted Kiss - Le Baiser salé
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Prunes Tart

15/12/2012

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Serve 6/8 

250g (1 1/2 cups) pitted prunes
2tbsp Rhum
For the Almond pastry :
180g (1 1/4cups) plain organic flour
50g (1/3cup) icing sugar
50g 1/3cup) almond meal
120g butter, coarsely chopped
1 egg yolk
For the Vanilla custard:
300ml thick cream
3 eggs
150g caster sugar
1 scraped seeds of vanilla bean


Almonds pastry:
Process dry ingredients in a food processor until combined. 
Add butter and process until fine crumbs form.
Add egg yolk and 1 tbsp cold water and process until mixture just forms a dough.
Turn onto a lightly floured surface and knead briefly to bring together.
Cover with plastic, wrap and refrigerate for 30mn.
Preheat oven to 180C.
Roll out the party on a lightly floured surface to 5mm thick.
Line the base of a greased 26cm diameter cake pan wit the pastry.
Trim edges flush with sides and prick pastry al over with a fork and bake until golden (18-26 minutes).


While the pastry is goldening , process prunes and Rhum in a food processor until a smooth paste forms.
Spread evenly over pastry and set aside.


Vanilla custard:
Bring cream almost to the boil in a saucepan over medium heat, then cool slightly.
In a bowl, whisk eggs, sugar and vanilla bean seeds.
Slowly whisk this mixture in warm cream and pour over prune mixture.
Bake until custard is set and top is golden (30-40minutes)



This tart is absolutely delicious and it is hard to wait for it to cool down.
Can be served with cream or vanilla ice cream


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Zucchini Flan

13/12/2012

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6 Australian or 4 French Gourmands

3 Zucchinis, cleaned not peeled, then shredded
3 eggs
300ml liquid cream 
1/2 cup coarsely chopped flat-leaf parsley
1 tsp thyme finely chopped
2 tbsp of any garden herbs you can find (oregano, sage...)
Pinch of salt and 2 generous tbsp of black pepper 


  1. Preheat Oven to 200C.
  2. Place the shredded zucchini and the 3 eggs in a bowl.
  3. Add the fresh cream, herbs, salt and pepper.
  4. Mix to combine.
  5. Lightly grease an ovenproof dish and pour in the mixture.
  6. Bake the flan for 1hour, until the crust is golden.
  7. Serve cold with a fresh tomato sauce.


Easy and not expensive 

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    Author

    I wish to share with you my  cuisine. For me cooking is cultivating an art as delicate 
    as it is succulent.
    It gives  l'amour de la vie, heals and softens the abrupt edges of life. 
    I love comments and feedback, and please, don't hesitate to share as well your best recipes with us, write them in Contact and it will be posted 

      

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