When it comes to autumn sweets, sweet potatoes are definitely the first thing that comes to mind.
This time, we will introduce a sweet potato tart made with plenty of soft and sweet sweet potatoes.
A trio of flaky tart crust, fragrant crème d'amandes, and smooth sweet potato cream. It takes time and effort to make, but the finished product is exceptionally delicious.
Ingredients (18cm tart mold)
tart dough
・Unsalted butter: 100g
・Powdered sugar: 70g
・Whole eggs: 33g
・Almond powder: 22g
・Cake flour: 170g
Creme d'Amande
・Almond powder: 35g
・Powdered sugar: 35g
・Whole eggs: 35g
・Butter: 35g (return to room temperature)
・Brandy: a small amount
sweet potato
・Sweet potato: 330g (peeled, steamed and strained)
・Sugar: 35g
・Milk: 35g
・Honey: 30g
・Egg yolk: 1
How to make it
1. Make the tart dough
1. Soften the butter and mix with the powdered sugar until pale.
2. Add the egg yolks and mix well, then add the almond flour.
3. Sift in the flour and mix with a rubber spatula.
4. Gather together, wrap in plastic wrap and let rest in the refrigerator for at least 2 hours (half a day is recommended).
5. Roll out the dough with a rolling pin and place it into an 18cm tart mold.
6. Prick the bottom with a fork, place a tart stone on top and bake at 170°C for 15 minutes.
7. Remove the stone and bake for a further 10 minutes, then let cool.
2. Make the creme d'amandes
1. Mix all ingredients into butter that has been brought to room temperature.
2. Spread evenly on the cooled tart dough and bake at 170°C for 20 minutes.
3. Allow to cool completely.
3. Make sweet potatoes
1. Strain the steamed sweet potatoes while they are still warm.
2. Add sugar, milk, honey, and egg yolks and mix until smooth.
3. Check the consistency and adjust with milk, then put into a piping bag.
4. Finishing
1. Squeeze sweet potato on top of the baked tart and damande.
2. Brush the surface with egg yolk to give it a glossy finish.
3. Bake at 170℃ for 20 minutes.
4. Once golden brown it's done!
Key points for making it delicious
- Let the tart dough rest : This allows the gluten to settle and makes it easier to spread into the mold.
- Return the butter to room temperature : this will make it easier to make the damandes.
-Strain the sweet potatoes while they are still warm : this will give them a smooth texture.
-Glossy egg yolk : instantly gives it a gorgeous appearance.
summary
This sweet potato tart is warm and piping hot when freshly baked, and delicious even when cooled.
If you chill it in the refrigerator, it will become moist and rich, and you can enjoy a different flavor.
Perfect for autumn tea time or as a seasonal gift.
Also introduced in the video
We have a video that explains the process in detail, so please take a look.
