Sweet Potato Earl Grey tart

Name: Sweet Potato Earl Grey tart
Total time: 8400 s
Yield: 6 servings
Cuisine: British
Ingredients: 90 g unsalted butter (tart crust); 1 egg (tart crust); 5 g Sugar (tart crust); 160 g cake flour (tart crust); 1 tbs milk (tart crust); 70 g cake flour (filling); 60 g milk (filling); 2 tbsp Earl grey tea leaf (filling); 40 g sugar (filling); 20 g melted unsalted butter (filling); 200 g Sweet potato (topping); 20 g Sugar (topping); 40 g Milk (topping); 20 g Butter (topping); Silver balls for decoration

Erica Leung @cook_4046734

HK/ UK

Sweet Potatoes are very popular in Asia. There are various cooking ways for Sweet Potatoes. In Japan, people like to cook Sweet potatoes with black tea. I believe that the combination of Earl Grey tea and Sweet Potato will also create a gorgeous taste to the dessert. Please enjoy ;)

Erica Leung @cook_4046734

Saved

Ingredients

140 mins

6 servings

90 gunsalted butter (tart crust)
1egg (tart crust)
5 gSugar (tart crust)
160 gcake flour (tart crust)
1 tbsmilk (tart crust)
70 gcake flour (filling)
60 gmilk (filling)
2 tbspEarl grey tea leaf (filling)
40 gsugar (filling)
20 gmelted unsalted butter (filling)
200 gSweet potato (topping)
20 gSugar (topping)
40 gMilk (topping)
20 gButter (topping)
Silver balls for decoration

Saved

Steps

140 mins

1

Firstly, let's work on the tart crust. Mix flour and sugar together in a mixing bowl.
2

Cut the butter into small pieces and add them to the flour mixture. Gently mix well by hand until the mixture turns into "sand" texture.
3

Add beaten egg and milk to the mixture, mix well until a dough is formed. Cool the dough in the fridge for at least an hour before using.
4

While the dough is resting, let's work on the filling. Heat the milk in low heat with tea leaf and sugar for 5 min or until the favour of the tea mix with the milk and all the sugar is dissolved. Let it cool completely before adding other ingredients. Remove the tea leaf for the mixture.
5

Add in melted butter to the milk mixture. Then, sift in flour and mix until just combine. Don't over mix.
6

Preheat the oven to 170°C. Roll the dough into 0.3mm thickness. Carefully put the dough into 6 small tart tray and gently press onto the tray.
7

Fill the tart with filling and bake in the oven at 170°C for 15-20min or until they are cooked. Cool them on a rack.
8

While the tart are baking, work on the topping. Peel off the skin of sweet potatoes, cut them into thick slices and steam for 15 min or until they are cooked.
9

Mash the sweet potatoes when the are still hot, add in sugar and butter. Mix well until sugar and butter are melted. Add milk to adjust the consistency.
10

Strain the potato paste through a sieve to get a smooth texture.
11

Transfer the sweet potato paste into a pastry bag with a star shape nozzle. Pipe the potato paste onto a cooled tart. Then, put the tart back into the oven at 150°C for 5 min or until the surface of the tart is golden brown.
12

Decorate your tarts with some silver balls and the tarts are done.