TARTE PATATE DOUCE Sweet Potato Tart

October 15, 2008 French style tart. The key to making this tart is to process the potatoes while they are still hot after microwaving or steaming. No prebaking of the shell is required for this recipe.

●Preparation Tip ●Tart Shell Photo #1 Photo #2 Photo #3 Photo #4 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) ●Sweet Potato Filling Photo #1 Photo #2 Photo #3 Photo #4 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) Servings per Recipe Calories per Serving Ready In 6  one 18cm tart pan  0kcal 150 minutes Tart Shell butter 50g  sugar 30g  whole egg 20g  cake flour 100g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Sweet Potato Filling cooked and sieved sweet potato 300g  sugar 40g  butter 40g  whipping cream 40g  egg yolk 40g  vanilla essence   【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).