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Sesame Amazake Blueberry Tart
2015-09-24 23:49:31
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Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success.
*http://www.simoneskitchen.com/aboutsimone.htm
BASE LAYER
- • ½ cup white sesame seeds – washed and dry toasted in a skillet, set aside
- • ½ cup rolled outs – lightly ground in food processor
- • Pinch sea salt
- • 1-2 Tbsp untoasted sesame oil
- • 2-3 Tbsp rice syrup
- • 1 tsp zest of organic orange
AMAZAKE LAYER
- • 2 cups amazake
- • 1 heaping Tbsp agar flakes
- • 2 tsp kuzu root starch – diluted in ¼ cup cold water
- • 1 tsp zest of organic lemon
- • Pinch sea salt
BLUEBERRY LAYER
- • 2 cup apple juice
- • 3 Tbsp agar
- • 2 cups fresh or frozen organic blueberries
- • 2 tsp kuzu root starch diluted in ¼ cup apple juice
- • Pinch of sea salt
- • 1 tsp lemon juice
- • 1-2 Tbsp rice syrup
Instructions
- 1. Pre-heat oven to 350F
- 2. Combine BASE ingredients, cut a circle of baking paper to fit the bottom of your 8 or 9 inch spring form cake pan
- 3. Press the mixture evenly over the bottom of the cake pan
- 4. Bake for 15-20 minutes, remove from oven and allow to cool
- 5. In a thick bottomed sauce pan heat the amazake with the agar and sea salt, turn down to simmer and simmer gently until agar is completely dissolved
- 6. Whisk the amazake while you stir in the diluted kudzu
- 7. Stir in the lemon zest, simmer another minute and set aside
- 8. In a thick bottomed sauce pan heat the 2 cups apple juice with the agar and sea salt
- 9. Allow to simmer until the agar has completely dissolved
- 10. Whisk the juice while you stir in the diluted kudzu
- 11. Add the blueberries and lemon juice and sweeten with rice syrup to taste
- 12. Once the sesame layer of your tart is cooled pour in the amazake and spread evenly, refrigerate until cool and firm.
- 13. Once the amazake layer is firm, layer with the blueberry juice mixture, refrigerate until you are ready to serve.
- Tip: the sesame layer is a little sticky, so it is better to remove the tart completely from the spring form pan to a cutting board where you can cut it properly and remove it from the baking paper.
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