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 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
Cooking Instructions
- 1
Prepping the tart: I recommend using the dough of "Easy Crunchy Cinnamon Cookies" that's only takes 5 minutes before baking. Double the ingredients when using a 21 cm tart pan. If using a 18 cm pan, make the recipe as is.
- 2
Roll out the dough to 4 mm thickness and press into the tart pan. Poke a few holes on the bottom with a fork.
- 3
Make cookies with leftover dough, or press into madeleine pans to make mini tarts.
- 4
Bake for 20 minutes in a 180℃ preheated oven.
- 5
Prepping the sweet potatoes: Chop the sweet potatoes into decent sizes and put into a pan. Add enough water to soak the sweet potatoes and heat. Test with a skewer and make sure you can poke a hole thoroughly.
- 6
Transfer the heated sweet potatoes into a bowl. Mash with a masher or a wooden pestle.
- 7
Measure the ☆ ingredients as you add to the bowl. Mash and mix. (adjust the amount of sugar depending on the sweetness of the sweet potatoes.)
- 8
It will turn out like this.
- 9
Fill the tart crust.
- 10
Cover with plastic wrap and press down to shape.
- 11
Mix the egg yolk (for shine) in cutting motion. Brush on the surface.
- 12
Bake for 15 to 20 minutes in a 180-200℃ preheated oven.
- 13
Done. The tart crusts are really crunchy when freshly baked. From the following day onwards, it will become more moist.
- 14
So fluffy.
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