Sweet Potato Tart
I like sweet potatoes and I've been making pies with them often. One day, I thought that a tart might be good and came up with this.
When you are baking the crust, watch as you bake as it may burn depending on your oven. I think you can prevent it from burning if you cover it with aluminum foil after some time in the oven. The sweet potato will become hard if you overcook it, so please be paying attention as you microwave it. You do not need to mash it thoroughly. Recipe by Yuuyuu0221
Sweet Potato Tart
I like sweet potatoes and I've been making pies with them often. One day, I thought that a tart might be good and came up with this.
When you are baking the crust, watch as you bake as it may burn depending on your oven. I think you can prevent it from burning if you cover it with aluminum foil after some time in the oven. The sweet potato will become hard if you overcook it, so please be paying attention as you microwave it. You do not need to mash it thoroughly. Recipe by Yuuyuu0221
Cooking Instructions
- 1
Have the butter cut into 1 cm cubes and frozen. Put the butter and the sifted dry ingredients into a food processor and process until the whole thing becomes grainy.
- 2
Add the ingredients marked with ☆ to the food processor and blend.
- 3
Turn out the dough onto a work bench and knead it a bit. Then shape it into a round disk and cover with plastic wrap and chill in the fridge for at least 1 hour (prepare it on the day before if you can).
- 4
Cut the sweet potato into bite-sized chunks and soak in water. Then drain it, add the milk, cover it with plastic wrap, and microwave it for 8-10 minutes. Mash the potato afterward.
- 5
Add the margarine, the sugar, and the egg yolk in that order to Step 4 and mix thoroughly after each addition. Finally, add the cream and mix well.
- 6
Turn out the chilled dough onto a work surface dusted with flour and roll it out to a thickness of 4-5 mm. Line the tart pan with the dough, and cut off the excess dough with a knife (you can freeze the leftovers).
- 7
Dock the dough, cover with aluminum foil, put a pie weight on it, and bake in an oven preheated to 180℃ for 10-15 minutes. Let the crust cool after it has been baked.
- 8
Fill the tart crust (Step 7) with the filling (Step 5). Brush on some egg wash (egg yolk mixed with water), and sprinkle on some black sesame seeds if you desire.
- 9
Bake for 20 minutes at 190℃, then raise the temperature to 220℃ and bake for about 10 more minutes (adjust baking time as to not burn it).
- 10
When it's done baking, place on a wire rack and cool. Take it out of the tart pan once it has cooled.
- 11
Cut up into your desired size.
- 12
Depending on the oven you use, baking time and temperatures may vary. Please pay attention and adjust accordingly.
- 13
If you don't have heavy cream, you can substitute it with milk, but it'll turn out more moist and tasty with the cream.
- 14
Adjust the amount of sugar depending on how sweet the potato is.
- 15
You can make this with an toaster oven as well: https://cookpad.wasmer.app/en/recipes/143577-easy-delicious-sweet-potato-cakes
https://cookpad.wasmer.app/us/recipes/143577-easy-delicious-sweet-potato-cakes
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Sweet Potato Tart Sweet Potato Tart
I decided to make tarts with sweet potatoes so that it's easy to carry when giving it away as a gift.Adding cinnamon to the tart crust is optional, omit it if you wish I think there will be leftovers of the sweet potato mixture when using a 18 cm tart pan, so roll it up into balls of preferred sizes to bake with the tart. If you wish to press the mixture through a sieve, do so after mixing in the ingredients. Recipe by Yukimaru
-
Sweet Potato Tarts Sweet Potato Tarts
I make these tarts frequently during autumn. It's very simple and delicious!Bake the tart crust until the bottom is only slightly browned. Bake for 8 minutes after removing weight. Brush on a small amount of beaten eggs (also okay with yolk or white) and bake for another 2 minutes. This prevents any liquid from the filling to soak in, making the tart crusty overall. You could also add cinnamon or salt into the filling, or use brandy instead of vanilla. For 18 cm [7.1 in]-sized tart pan. Recipe by Iku.. -
Easy Sweet Potato Tart Easy Sweet Potato Tart
I learned this recipe from one of my mother's friends. I could not believe how easy it was to make a crust. Makes me wonder why I had such trouble making it before I met this recipe.You can add apples or smooth red bean paste instead of sweet potatoes for different flavors. For 20 cm [7.9 in] square pan or 21cm tart pan. Recipe by Yasai -
A Sweet Potato Tart A Sweet Potato Tart
This is the sweet potato edition of (ID: 2358734). This is quite a bit more difficult than the pumpkin one. I hope everyone can make it well.This is dependent upon the type and condition of the sweet potatoes. I have tried out various amounts, but in the end, just like I wrote in step 6, please adjust while keeping an eye on it and taste-testing it. Set aside part of the ☆2 egg for step 8. Recipe by Hatake (Sharan-Q) -
Warm and Cozy Easy Sweet Potato Tart Warm and Cozy Easy Sweet Potato Tart
Caramelized sweet potatoes, simmered dishes, tempura, etc. Even though I have cooked so many sweet potato dishes, I still had some leftover.So I used a little twist and turned them into a tart!You can enjoy the different level of sweetness from different types of sweet potato.It makes me so happy to eat this tart with hot milk .If it's hard to roll out the tart crust, put it between cling film and then roll out. Don't overcook the sweet potatoes for the topping. If you don't have baking weights, you can use adzuki beans or rice instead. This tart crust tastes better after half a day than when it's just baked. Be patient! Once you've put the sweet potato filling in the tart, you can keep it in the fridge for 3 days. Recipe by Choco makaron -
Sweet Potato Tart filled with Cinnamon Almond Cream Sweet Potato Tart filled with Cinnamon Almond Cream
Perfect Sweet Potato Tart, crunchy tart crust, filled with cinnamon-flavored almond cream and sweet potatoes cooked in sugar. It tastes so good, and you should try it.
-
Easy Sweet Potato Tart with Healthy Tart Crust Easy Sweet Potato Tart with Healthy Tart Crust
I simply wanted to make a sweet potato tart.If you do not have a food processor, mash the sweet potatoes until smooth. Melt the butter at low heat. You can mix all the filling ingredients in a food processor, however, I think it comes out better when processed manually, even though it is a lot of work; that's why I revised the recipe to manually processing. As long as all the ingredients are mixed well, you will not fail! Recipe by Healthy daisuki -
Purple Sweet Potato Mont Blanc Tart Purple Sweet Potato Mont Blanc Tart
I found purple sweet potatoes at a highway rest stop store, and I bought them thinking maybe I could try using them in a Mont Blanc tart. The flavor of the purple sweet potatoes was no different from regular sweet potatoes, so I kept the recipe the same as if I'd been using regular sweet potatoes.- The purple sweet potatoes that I used were the Purple Sweet Road variety grown in Ibaraki Prefecture.- With the amount of Mont Blanc cream that this recipe makes, I was able to make one rectangular tart plus another mini tart. The amount is probably perfect for making one 18 cm tart.- If you use regular sweet potatoes, you'll get a pretty yellow-colored Mont Blanc tart. You can keep all the other ingredients the same. For a rectangular tart pan, or 18 cm [7.1 in] tart pan. Recipe by nyonta -
Small Apple and Sweetened Sweet Potato Tarts Small Apple and Sweetened Sweet Potato Tarts
I like eating sweet potatoes in an easy-to-eat shape, so I made one into tart shape.Adjust the amount of sugar depending on the sweetness of the sweet potato. The sweet potato used in the pictures was very sweet, so I didn't need to use any sugar.Adjust the baking time depending on your oven.Be careful when working with high temperatures. Recipe by Otometeo -
Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart Sweet Chestnuts Mashed with Sweet Potatoes: Mont Blanc Tart
I used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious.Using a spongecake batter brought out the flavor of the marron more than almond cream. The whipped cream in Step 7 is made by adding (100 ml heavy cream, 10 g granulated sugar), and whipping. For 20 cm [7.9 in] tart mold. Recipe by ko-ko -
Basic Sweet Short Tart Crust (Pâte Sucrée) Basic Sweet Short Tart Crust (Pâte Sucrée)
After trying many different recipes for this crust, this is the one I've settled on for now. If I discover a better ratio of ingredients, I'll revamp!When bringing the butter to room temperature, the idea is to make it soft, to the point where you can easily press your finger into it. So if you warm it in the microwave, watch it carefully so that it doesn't melt. (In my case, I put it in on a low setting and heat it once for 30 seconds, then for another 20 seconds if necessary)If you use vanilla oil, it gives a much more pleasant smell when baking than if you use vanilla essence, so I recommend you use the oil. Recipe by Rukka-. (Yields one 18 cm tart tin worth.) -
Sweet Pastry For Tart Crust (Pâte Sucrée) Sweet Pastry For Tart Crust (Pâte Sucrée)
This is a really basic baking recipe. Blind bake it and fill it with an appareil a creme d'amande (almond cream) the variations are endless.The only key point is not to mix the dough too much after adding the flour. Recipe by Keikake
More Recipes
- Provence-Style Chicken (Microwave for 10 minutes)
- Sparkling Strawberry Confiture
- Yuzu Marmalade
- Christmas Fruit Tiramisu Cake
- Sweet Potatoes and Lotus Root Sauté
- Easy Steaming Hot Sweet Potatoes
- Simple Rice Pilaf in the Microwave
- Sweet Potato Kakiage Fritters
- Peach Compote and Jelly
- Flour and Oil Free Banana Okara Chocolate
Comments