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| ●Tart Shell |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg, a little at a time, and blend well. (Photo #2)
Fold in flour and mix. Gather the dough and form into a rough ball shape. (Photo #3)
Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour.
Knead the dough again, then roll it out to 5mm thick. Press the dough into a tart pan and remove the excess. (Photo #4)
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| ●Sweet Potato Filling |
Photo #1
Photo #2
Photo #3
Photo #4
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Microwave potatoes in plastic wrap, or steam them until tender.
Puree the potatoes while they are still hot. Place 300g of the pureed potatoes in a bowl, then mix in sugar, butter, cream and egg yolks, in that order. (Photo #1)
When the mixture becomes smooth and even, mix in 6 – 8 drops of vanilla essence.(Photo #2)
Fill the tart shell with the sweet potato filling up to the rim, then brush with egg yolk* to glaze. (Photo #3)
(*not included in the ingredients list. Have extra ready.)
Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes until golden. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 18cm tart pan |
344kcal |
150 minutes |
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| butter |
50g |
| sugar |
30g |
| whole egg |
20g |
| cake flour |
100g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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| cooked and sieved sweet potato |
300g |
| sugar |
40g |
| butter |
40g |
| whipping cream |
40g |
| egg yolks |
40g |
| vanilla essence |
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【Notes】
300g of pureed sweet potatoes are used in this recipe. To obtain this amount, you will need two medium raw sweet potatoes (400g – 450g).
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