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Date and yuzu squares, oatmeal and rosemary crumble

TAPAS, Sweet

Traditionnal date and yuzu square, oatmeal and rosemary crumble.


Recipe for 12 Tapas

For the date squares

450 Gr
Pitted dates
250 Ml
30 Ml
Yuzu juice
50 Gr
Brown sugar
0.50 Tsp
Baking soda

For the crumble

155 Gr
135 Gr
170 Gr
Brown sugar
0.25 Tsp
Baking powder
195 Gr
Softened butter
2 Sprig(s)
Date and yuzu squares, oatmeal and rosemary crumble

Preparation time: 45 min

Preheat your four at 400 °F

  • Yuzu and dates puree

    In a pot bring to boil the dates with the water and the brown sugar.

    Add the baking soda. Cook it five more minutes by mixing permanently.

    You should have a purée. Add the yuzu and let it cool down.

  • For the crumble

    Chop the rosemary leafs.

    In a bowl, mix the oatmeal, the flour, the brown sugar, the rosemary and the baking powder.

    Add the cubes of butter at room temp and mix until it looks like crumble.

  • For the cooking

    Put half of the crumble at the bottom of the shell and press it.

    Spread the dates and yuzu paste on all the surface.

    Cover with the rest of the crumble, cook it for 55 minutes.

    Let it cool down for the night.


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