TOKYO | WASHOKU @ LIVING renewal in progress !!!

Fruit tarte | フルーツタルト and some party suggestions….

It’s been raining frequently and the sun has shied away in this rainy season here in Tokyo. Our distinctive season provide us with distinctive vegetation and fruit; thus this we need this long continuous rain which prolongs at least until the middle of July. It’s no doubt an enduring season, quite hot and humid but at least it keeps your skin baby-like humid which no woman can complain.

Here are some party menus and dessert to brighten the table which I made last weekend for a guest gathering, which was a lot for fun especially for kids, they just absolutely loved it!!!!

A seasonal (mostly fresh) fruit tart with basically….lots of fruit. If you are a fruit lover, it’s a nice dish for party gatherings and to end the meal with fresh fruit, not a heavy nor extremely sweet dessert.





An appetizer dish made from ‘fresh tomato puree’ and ‘fresh home made tofu’. The fresh tomato puree, made from very ripe fruit tomatoes with gelatin, combined with homemade tofu which the ‘RED and WHITE’, indicate festive colors in Japan. Basil sprouts from our roof garden.




A plate of  a ‘Temaki sushi party’.

‘Temaki’ means ‘roll it yourself (diy) ‘ so it is a sushi party which you are to make your own sushi roll.  Since I’ve forgotten to photograph the finished ‘sushi roll’….forgive me….it looks like just a plate of large sashimi (fresh fish). A bowl of sushi rice and crisp nori (seaweeds) accompanies the set of ‘Temaki Sushi Party’.

The fresh fish includes tuna, salmon, squid, horse mackerel, bonito, torikai, sweet shrimp, Japanese ginger, radish sprouts.






For non-crazy sushi people (safety measures)…..

I also prepared  ‘Osekihan’, sticky rice with aduki beans.




Seasonal Fruit Tart Recipe (makes a 24cm flan)

【A】Pâte sucrée (make 2 flan – 1 which you can retain in the freezer)

  • 250g unsalted butter
  • 35g powder sugar
  • 1 egg & 1 egg yolk
  • 8g salt
  • 375g cake flour
  • 150g almond powder
  • 150g granulated sugar

【B】Creme-patissiere (Custard Cream)

  • 300g milk
  • 90g egg yolk
  • 60g granulated sugar
  • 33g cake flour
  • 15g unsalted butter
  • Vanilla Essence or Vanlila Beans (3g)

【C】Seasonal fruit & Canned fruits

  • Fresh – melon, mango, pineapple, bayberry, pink grapefruits
  • Canned – mandarin orange, white peach

【A】Pâte sucrée

  1. Warm the butter in the microwave oven to soften and mix well until it becomes creamy, combining the powdered sugar.
  2. Combine the egg, egg yolk and salt and slowly blend into the butter mixture.
  3. Combine the almond powder and granulated sugar and flour, sieving it to removing the clumps and adding it into the mixture. Using a card, blend the mixture lifting the mixture from the bottom of the bowl, lifting it to the bottom and pressing it down compacting it down to form a lump-dough.
  4. Leave the dough overnight in the refrigerator to rest.
  5. (Next day) Slit the dough into half and roll out the dough into a 2~3mm thickness.
  6. Lift the dough over the baking tin (flan) and gently pressing the dough to cover the entire tin, pressing the sides firmly with your finger so the sides are (sort of) plastered to the side, to avoid shrinking of the dough when baked.
  7. Place a greasing paper over the entire tin and place a tart stone into the tin. If you do not have a tart stone, you can also use ‘rice’ as a replacement.
  8. Bake at 170C~180C/330F~350F for approx. 45-50 minutes, removing the greasing paper and tart stone at around the half way point, the dough still light brown.
  9. Let it cool completely before use.

【B】Creme-patissiere (Custard Cream)

  1. Warm the milk to boiling point, watching it carefully so it will not overflow. If you are using vanilla beans place it inside the milk during this process. If you are using vanilla essence, use the essence last so it will not loose it’s aroma.
  2. Place the egg yolk and granulated sugar into the mixing bowl and with a whisker, whisk together with the flour.
  3. Place half of the hot milk into the mixing bowl and put the entire liquid into back into the milk pan to let it boil for about 1 minute.
  4. Turn the heat off and add the vanilla essence.
  5. Let it cool over ice water.

【C】Seasonal fruit & Canned fruits (What I’ve used)

  • Fresh – melon, mango, pineapple, bayberry, pink grapefruits
  • Canned – mandarin orange, white peach

Prepare the fruits, cutting them into pieces/shapes as you wish to decorate.

Use a ‘nappage’ (transparent glaze) to laminate the fruit with glaze and refrigerate.


Pour the Creme-patissiere (Custard Cream) into the pâte sucrée flan and decorate it with lot and lots of fruit.

Seasonal Fruit Tart Recipe (makes a 24cm flan)

【A】パート・シュクレ (生地)2台分

  • バター‥‥‥‥‥‥‥250g
  • 粉砂糖‥‥‥‥‥‥‥‥35g
  • 卵‥‥‥‥‥‥‥‥‥1個
  • 卵黄‥‥‥‥‥‥‥‥1個
  • 塩‥‥‥‥‥‥‥‥‥1.8g
  • 小麦粉‥‥‥‥‥‥‥‥375g
  • アーモンドプードル‥‥150g
  • グラーニュ糖‥‥‥‥‥150g


  • 牛乳‥‥‥‥‥‥‥‥300g
  • 卵黄‥‥‥‥‥‥‥‥90g
  • グラーニュ糖‥‥‥‥60g
  • 小麦粉‥‥‥‥‥‥‥33g
  • バター‥‥‥‥‥‥‥15g
  • バニラエッセンス‥‥‥‥‥‥‥‥少々 (バニラビーンズの場合は3g)

【C】フルーツ 季節のフルーツを使用するのが一番いい。

  • メロン、マンゴー、パインナップル、山モモの実、ピンクグレープフルーツ
  • (缶)マンダリンオレンジ、(缶)白桃

【A】パート・シュクレ (生地)

  1. バターは柔らかくして外側が溶ける位に電子レンジで温めてもよい。泡立て器でトロトロになるまでクリーム状にし、粉砂糖を混ぜる。
  2. 卵黄、全卵、塩を合わせ、混ぜ合わせる。仕上がりはクリーム状に生地。
  3. 合わせてあったアーモンドプードルとグラーニュ糖を加え、生地が混ぜ合わせる。
  4. 薄力粉を加え、粉気がなくなるまでカードで混ぜる。ボウルを回しながら、上に折り重ねる様に馴染ませ、ラップに包み、一晩休ませる。
  5. パート・シュクレを冷蔵庫から取り出し、めん棒でたたき、ローラーで2mm〜3mmほどの厚さにのばす。
  6. 型の上にのせて、サイド面を指で押しながら密着させる。
  7. 余った生地を落とす。オーブンペーパーを上から覆いかぶせ、タルトストーンを敷き詰める。
  8. 170〜180℃のオーブンで50分ほど焼く。途中でオーブンペーパーとタルトストーンを取り外す。


  1. お鍋に牛乳を入れて、火にかけ沸騰させる。バニラビーンズを使う場合はここで入れます。バニラエッセンスの場合は最後に入れます。
  2. 卵黄とグラーニュ糖を泡立て器であわせ、粉も入れます。
  3. 牛乳を半量入れて混ぜ合わせたら、お鍋に戻し、沸騰させて1分ほど炊き上げます。
  4. 火からおろし、バターを加え(バニラエッセンス)を氷の上で冷まします。ラップを面に密着させて冷やしても良い。




  1. 生地を型から外し、カスタードクリームを流し込む。
  2. その上からフルーツを綺麗に並べる。
  3. 刷毛でナパージュを上から塗って完成。
  4. 冷やしておく。
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