RASPBERRY TART WITH PINE NUTS

DELICIOUS COMBINATION!

RASPBERRY TART WITH PINE NUTS

Savor this delicious tart with a Muscat de Beaumes-de-Venise!

Make pastry dough (see recipe in the website)

8 oz of raspberries

3 ½ oz of pine nuts

3 ¼ oz of powdered almonds

3 ½ oz of unsalted butter + 1 tsp for pan

3 ½ oz of sugar

3 large eggs

3 tbsp of dark rum

Take the butter out of the refrigerator.

Grease the tart pan with 1 tsp of butter. Roll out the pastry dough and garnish the tart pan. Prick the bottom of the dough all over with a fork and refrigerate for 30 minutes.

In a mixing bowl, combine the sugar and powdered almonds. Add the soften butter and mix well.

Beat the eggs in a small bowl and add them to the preparation. Combine until smooth consistency and add the rum. Mix again.

Preheat the oven to 350 F.

Take the pastry dough out of the refrigerator and garnish with the preparation. Add the raspberries and pine nuts on top of the mixture.

Bake for 30-40 minutes. Serve cold with vanilla ice cream.

Enjoy!

CRAB MILLEFEUILLE

VERY DELICATE!

CRAB MILLEFEUILLE

This delightful appetizer will be complete with a white Mercurey (Burgundy). Surprise your guests with this easy and tasty recipe!

4 Servings

Preparation: 20 min; Cooking time: 3-5 min.

1 package of phyllo dough (8 oz) thawed

8 oz of fresh crab meat

2 carrots

1 zucchini

1 tbsp of fresh chopped cilantro + some leaves for garnish

1 fresh lemon juice

5 tbsp of olive oil

Salt and pepper

Preheat the oven to 430 F.

Wash thoroughly the zucchini. Peel the carrots. Cut them into little cubes.

Bring some salted water to a boil in a medium saucepan and cook the carrots and zucchini for 3 minutes. Run some cold water on the vegetables and drain. Set aside.

In a bowl, combine the crab, cilantro, lemon juice and 3 tbsp of olive oil, salt and pepper. Add the cooked vegetables and stir. Cover with some plastic wrap and refrigerate.

Cut the phyllo dough into squares and coat with some olive oil. Put 3 or 4 phyllo dough on top of each other, knowing that you need 12 squares. Bake for 3 to 4 minutes.

Prepare each plate with 1 square on the bottom. Spread some crab preparation on top of each square, cover with dough, add some more crab and finish with one more square of phyllo dough.

Garnish with cilantro.

Enjoy!

French Recipes and Cuisine