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)
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)
Cooking Instructions
- 1
I lined up the ingredients. This time I used cookie crumbs for the tart crust,without using butter. It has a nice texture.
- 2
Crush up the butter cookies.
- 3
Spread out the gyoza skins into Madeleine cookie molds, put 1 cookie's worth of crumbs into each, mix together the stuff marked ☆１and pour it into the molds.
- 4
Bake in the oven at 180℃ for 15 minutes. Covered with aluminum foil on the top and bottom, they takes about 10 minutes in a toaster oven.
- 5
Peel the skins from the sweet potatoes, cut them cut whatever way you like, microwave with 50ml of water for 8 minutes, then put into a food processor along with the stuff marked ☆2.
- 6
The ingredients listed are for a smaller amount, so balance it out by adding in honey, heavy cream, milk, and soy milk while taste-testing.
- 7
Put Step 6 and Step 4 together! Bake in a toaster oven. For about 5-7 minutes. Bake at 250℃ for about 5 minutes if you are using an oven. It is OK once the surface has turned a nice golden brown!
- 8
Coat with a bit of egg yolk mixed with some water, bake for 1 minute, and they're done!
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