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| ●Almond Batter |
Photo #1
Photo #2
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg, almond powder and rum, in that order. Blend well. (Photo #2)
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| ●Sweet Potato Batter |
Photo #1
Photo #2
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In a bowl, cream together butter and sugar. Mix in sweet potatoes. (Photo #1)
Stir in beaten egg yolk and whipping cream, in that order. Blend well. (Photo #2)
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| ●Finish |
Photo #1
Photo #2
Photo #3
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Fill tart molds with the almond batter 1/2 full. (Photo #1)
Pour the sweet potato batter on top of the almond batter up to the rim.
Brush the surface with beaten egg yolk*. (Photo #2)
(*This is not included in the ingredients list. Have extra amount ready. )
Bake in a preheated oven at 180 °C (365 °F) for about 15 to 30 minutes until golden. (Photo #3)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
three 12cm tart molds |
313kcal |
90 minutes |
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| butter |
40g |
| sugar |
40g |
| whole egg |
50g |
| almond powder |
50g |
| rum |
10g |
【Preparation】
- Allow butter to soften at room temperature.
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| cooked and sieved sweet potato |
100g |
| sugar |
40g |
| butter |
30g |
| egg yolk |
20g |
| whipping cream |
100g |
【Preparation】
- Allow butter to soften at room temperature.
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