今注目を浴びる「フラン」を干し野菜でつくったら・・・
ささきひろこ
20cmタルト型1台分
2 hours 30 minutes
1 hours
洋食
スイーツ
フランスで話題のフランを、乾燥水菜・乾燥かぼちゃ・乾燥賀茂なすで彩ったグルテンフリーのスイーツです。キャッサバ粉とタピオカスターチで作るサクサクのタルト生地に、なめらかなカスタードフィリングを重ねた贅沢な一品。
材料
【タルト生地】
キャッサバパウダー 140g
タピオカスターチ 50g
アーモンドパウダー 45g
ビートシュガー 15g
乾燥水菜 10g（砕いたもの）
塩 小さじ½
ココナッツオイル 120g
りんご酢 小さじ1
冷水 150ml
【フラン生地】
卵黄 3個分
卵 1個
ビートシュガー 80g
タピオカスターチ 45g
アーモンドミルク 250ml
生クリーム 200ml
乾燥かぼちゃ 10g
乾燥賀茂なす 10g
調理方法
フードプロセッサーでタルト生地の材料を混合し、冷蔵庫で1時間以上冷やす。
打ち粉をして生地を延ばし、三つ折りにする工程を2回繰り返す。再度1時間冷やす。
タルト型に生地を敷き詰め、フォークで穴をあける。190℃で20分、続けて180℃で10分焼く。
卵黄・卵・ビートシュガーを混ぜ合わせ、温めたアーモンドミルクと生クリームを加えてよく混ぜる。
焼き上がったタルト生地に乾燥かぼちゃと乾燥賀茂なすを並べ、フラン生地を注いで180℃で30分焼く。
Dried pumpkin
Dried Pumpkin Can Be Used in Cooking Without Pre-processing
We've cut it into thin strips so it can be easily enjoyed on its own or used in dishes like soup. This means you can savor sweet pumpkin without the hassle of removing the stem, seeds, or pulp, or struggling with its hard texture.
Since it's slowly dried with warm air, its biggest appeal is that it can be enjoyed without heating, just like fresh pumpkin. The sweetness of the pumpkin, which increases when slowly heated at a low temperature, is also fully preserved. The texture is also wonderfully flaky.
■ No pre-processing required, such as removing the stem, seeds, or pulp
■ Thinly sliced for easy use in soups, etc.
■ Made with flaky, sweet pumpkin
■ Perfect for cooking and also great for making sweets
How to Use Dried Pumpkin
Since the moisture has been removed, it barely crumbles when used in simmered dishes, takikomi gohan (mixed rice), or soups. It pairs well with milk, butter, fresh cream, and cheese, so you can also mix it into creamy pasta or carbonara.
How to Rehydrate Dried Pumpkin
■ Doesn't crumble when used in cooking
■ Perfect for creamy pasta
■ Just add it to bread dough and bake!
Mibuna and Pumpkin Banana Bread:This banana bread perfectly blends the rich flavors of dried vegetables and banana. It tastes even better if left overnight for the flavors to meld, so baking it the day before is recommended. Recipe here
Summer Vegetable Miso Soup: A dish with a hint of garam masala spice, making it delicious even in hot weather. Recipe here
Dried Pumpkin Product Overview
Ingredients: Pumpkin (Kyoto Prefecture)
Producer: Takeda Farm
Contents:
- 20g: For a first try
- 20g*2 bags: For gifts to friends
- Large 80g pack: For repeat customers
- 200g (simple packaging): For those who cook regularly
- 500g (simple packaging): For restaurants and individual bulk consumption
Country of Origin: Kyoto, Kyotango
Best Before: 180 days from manufacturing date
How to enjoy: Recommended for use in cooking, such as rehydrating with water or stewing.
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