Making sweet potato tarts
It's sweet potato season. I made a sweet potato tart with a lot of sweet potatoes in it' I like tartzie crispy without sweetness, so I always make tartzie with part-brize. This time again, I put sweet potato almond cream on a tartji made of patbrize and boiled sweet potato slices. I thought it would taste better if the boiled sweet potatoes were boiled for a longer time like lotus root Early winter! You can feel the sweet potatoes! Sweet potato tart! Let's make it
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Soft flour
    120g
  • Butter
    50g
  • Sugar
    15g
  • Salt
    1little
  • egg
    1ea
  • Butter
    60g
  • Sugar
    60g
  • egg
    1ea
  • almond
    60g
  • boiled sweet potatoes
    175g
  • sweet potato
    1ea
  • Sugar
    30g
  • Starch syrup
    20g
  • Water
    50g
  • Honey
    little
  • black sesame
    little
Cooking Steps
STEP 1/11
First, make a tartji. Put flour, sugar, and salt in a cutter and heat it lightly. Add the chopped cold butter and turn to fluffy, then add an egg and roll lightly to form a lump.
STEP 2/11
Spread the finished tart paper in a plastic bag and rest in the refrigerator for at least 2 hours. To prevent contraction when baking, it is recommended to rest for more than 2 hours. When the dough is finished, use the powder as a plastic bag and spread it out to a thickness of 0.4 to 0.5 cm.
STEP 3/11
Roll the dough on a floured roll and transfer to a tart pan and pan into the pan. Place dough well in tart pan.
STEP 4/11
Then poke holes in panning tart paper with a fork. It prevents the tart from swelling when baking later.
STEP 5/11
Spread parchment paper and fill with a press stone, bake in a preheated oven at 170 to 180 degrees for 20 to 25 minutes. After about 15 minutes after baking, remove the pressing stone and parchment paper and bake until golden.
STEP 6/11
Make sweet potato almond cream while tartzie cools. First, steam sweet potatoes and crush them with a fork. I steamed 200 grams of peeled raw sweet potatoes in the microwave. After that, I crushed it and it came out to 175 grams
STEP 7/11
While the mashed sweet potatoes cool, let stand at room temperature and beat the soft butter in a bowl, then add the sugar and mix well with a whisk. Whip the eggs in here. Add almond powder and mix, then add the mashed cold sweet potatoes and mix well.
STEP 8/11
Put the finished almond cream in the piping bag. Fill the finished tart paper with almond cream and bake in a preheated oven at 170-180 degrees for 20-30 minutes. If you poke the skewer and it's clean, it's all cooked.
STEP 9/11
Make braised sweet potatoes while the tart filled with sweet potato almond cream is cooked. Cut the moderately large sweet potatoes thinly and soak them in water for about 30 minutes to remove starch. This is good to do when you start making sweet potato tarts.
STEP 10/11
Drain the starchy sweet potatoes on a sieve. Put sugar, starch syrup, and water in a pan, dissolve sugar and starch syrup and boil it to a syrup level, then add drained sweet potatoes and simmer until the syrup is gone. Cook the sweet potatoes, turning them upside down carefully so that they don't get crushed.
STEP 11/11
When the tart filled with sweet potato almond cream cools, apply honey to the surface and put the boiled sweet potatoes on top.If you decorate it with black sesame seeds, it's done!
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