Easiest Way to Prepare Favorite Easy Macrobiotic Recipe Walnuts & Burdock Root Tart

Hey everyone, it is John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Homemade Easy Macrobiotic Recipe Walnuts & Burdock Root Tart. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Macrobiotic Recipe Walnuts & Burdock Root Tart, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Macrobiotic Recipe Walnuts & Burdock Root Tart delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Macrobiotic Recipe Walnuts & Burdock Root Tart is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Easy Macrobiotic Recipe Walnuts & Burdock Root Tart using 20 ingredients and 12 steps. Here is how you cook it.

This is one of the cakes at my favorite vegetarian cafe. I've been thinking about how I could make this cake at home, and I finally came up with my own version. If it's hard to bring the mixture together, add another tablespoon of water to see if it works. Adjust the baking time on your oven. Recipe by Musashi

Ingredients and spices that need to be Prepare to make Easy Macrobiotic Recipe Walnuts & Burdock Root Tart:

1. Tart Crust
2. 30 grams ☆Bread (strong) flour
3. 50 grams Cake flour
4. 50 grams Whole wheat flour
5. 1 pinch Salt
6. 1 tbsp ★Canola oil (or vegetable oil)
7. 3 tbsp Cold water
8. Soy milk cream
9. 300 ml Soy milk
10. 2 tbsp Beet sugar
11. 1 tbsp White sesame paste
12. 1/2 heaped teaspoon Powdered kanten
13. 1/4 tsp Rum essence (optional)
14. Caramelized burdock root & walnuts
15. 50 grams Burdock root (julienned)
16. 30 grams Walnuts
17. 1 tsp Sesame oil
18. 2 tbsp Maple syrup
19. 1/2 tsp Soy sauce
20. 3 tbsp ★Oatmeal for topping (optional)

Instructions to make to make Easy Macrobiotic Recipe Walnuts & Burdock Root Tart

1. Soy milk cream: Put all the ingredients in a small pot and mix well with a whisk.
2. Turn on the heat, keep stirring the ingredients for about 2 minutes over medium heat. Turn off the heat, and leave it until it sets. It may be better if you make this cream the day before you make the tart and keep it in the fridge.
3. Tart crust: Combine the ☆ dry ingredients in a bowl and mix with a whisk. Add the canola (or vegetable) oil, and mix until the mixture becomes crumbly.
4. Add the cold water to Step 3, mix lightly and bring the mixture together by hand. Wrap with cling film and let it rest in the fridge for 30 minutes.
5. Meanwhile, prepare the caramelized burdock root and walnuts. Julienne the burdock root and soak it in a bowl of water (not listed) to remove its harsh taste. Roughly chop the walnuts.
6. Heat the sesame oil in a frying pan, fry the burdock root until it's coated with the oil. Add the maple syrup, and add the soy sauce to season them.
7. Preheat the oven to 180℃. Roll out the rested dough with a rolling pin until it has become slightly larger than the tart pan.
8. Press the dough into the tart pan by hand, and cut off the excess dough. Pierce the bottom of the crust all over with a fork, and bake in the oven for about 15 minutes at 180℃.
9. Take out the crust, and spread the cream from Step 2. Sprinkle with oatmeal to taste, and evenly add Step 6 on top.
10. Bake in the oven for about 20 minutes at 180℃. When it's baked, let cool on a cooling rack, and it's done.
11. It's delicious if you chill it in the fridge If you have leftover dough, cut out a shape with a cookie cutter and bake with the tart to make biscuits.
12. Soy milk cream is quite runny. If you don't have much time, cool the pot over ice, or make the cream the day before and keep it in the fridge.

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