Cozy and Sweet Sweet Potato Tart
Crispy tart shell filled with smooth sweet potato cream and a delicious sweet potato candy topping!
Introducing a sweet potato tart that offers a perfect harmony of sweetness and crispiness. Made with 100% sweet potato, both the filling and topping are healthy and delicious. This tart features a crispy crust, a velvety sweet potato and almond cream filling, and a delightful topping of candied sweet potato. It’s a treat that’s perfect as a snack or a special occasion dessert. Create happy moments with this wonderful sweet potato tart that boasts a rich flavor and texture.
Tart Shell (for 6 small tart molds)- 40g all-purpose flour
- 5g almond flour (can be substituted with all-purpose flour, use less than 5g for crispiness)
- 25g cold unsalted butter, cubed
- 10g sugar
- 15g egg yolk (or 15g whole egg, can substitute with milk)
- Pinch of salt
Sweet Potato Almond Cream- 80g mashed cooked sweet potato (Japanese sweet potato recommended)
- 40g almond flour
- 5g all-purpose flour
- 40g unsalted butter, softened at room temperature
- 30g sugar (adjust to the sweetness of the sweet potato)
- 40g egg, at room temperature
Topping (Candied Sweet Potato)- 1 medium sweet potato (approx. 100g)
- 3 Tbsp oligodang (corn syrup)
- 1 Tbsp muscovado sugar (or brown sugar/granulated sugar)
- 80g mashed cooked sweet potato (Japanese sweet potato recommended)
- 40g almond flour
- 5g all-purpose flour
- 40g unsalted butter, softened at room temperature
- 30g sugar (adjust to the sweetness of the sweet potato)
- 40g egg, at room temperature
Topping (Candied Sweet Potato)- 1 medium sweet potato (approx. 100g)
- 3 Tbsp oligodang (corn syrup)
- 1 Tbsp muscovado sugar (or brown sugar/granulated sugar)
Cooking Instructions
Step 1
Prepare the ingredients for the tart shell dough. Measure out the all-purpose flour, almond flour, cold cubed unsalted butter, sugar, egg, and salt. Almond flour can be omitted or replaced with all-purpose flour, but using a small amount (under 5g) is recommended for crispiness. You can use a whole egg or substitute with milk as needed to achieve the right dough consistency.
Step 2
In a food processor, combine the all-purpose flour, almond flour, sugar, and salt for the tart shell. Pulse briefly to mix. Add the cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs, like small peas. Finally, add the egg and process just until the dough comes together into a cohesive ball. Be careful not to over-process, as this can develop gluten and make the crust tough.
Step 3
Once the dough has formed a ball in the food processor, transfer it to a clean surface. Gently knead it a few times by hand to ensure all ingredients are evenly incorporated. Avoid overworking the dough; just mix until it forms a smooth ball.
Step 4
Wrap the finished tart dough tightly in plastic wrap. Refrigerate for 30 to 60 minutes to allow the dough to chill and firm up, making it easier to handle and shape.
Step 5
Now, prepare the ingredients for the sweet potato almond cream filling. You’ll need smoothly mashed cooked sweet potato, almond flour, all-purpose flour, softened unsalted butter at room temperature, sugar, and an egg at room temperature. Japanese sweet potatoes are recommended for their rich flavor. Adjust the sugar amount according to the sweetness of your sweet potatoes; this recipe uses 30g, which is generally sufficient.
Step 6
In a large bowl, cream together the softened unsalted butter and sugar using a hand mixer or whisk until light and fluffy.
Step 7
Once the butter and sugar are well combined and creamy, mix gently. Avoid over-mixing, as this can cause the mixture to separate later.
Step 8
Add the mashed cooked sweet potato to the bowl and mix well. For a smoother cream, it’s recommended to pass the mashed sweet potato through a sieve beforehand to remove any fibrous parts or lumps.
Step 9
After incorporating the sweet potato, gradually add the room-temperature egg, mixing well after each addition. Adding the egg too quickly can cause the mixture to curdle, so add it in stages.
Step 10
Finally, sift in the all-purpose flour and almond flour. Gently fold them into the mixture with a spatula until just combined and no dry streaks remain. Be careful not to overmix.
Step 11
Cover the bowl of sweet potato almond cream with plastic wrap to prevent it from drying out, and set aside.
Step 12
Take the chilled tart dough out of the refrigerator and divide it into 6 equal portions. Roll each portion into a ball and then press it evenly into the bottom and up the sides of each tart mold. Use your fingertips to press the dough thinly and evenly, conforming to the shape of the mold.
Step 13
Transfer the prepared sweet potato almond cream into a piping bag. This makes it easy to fill the tart shells neatly and evenly, simplifying the process.
Step 14
Pipe the sweet potato almond cream into the shaped tart shells, filling them completely. Smooth the tops neatly.
Step 15
Preheat your oven to 180°C (350°F) for 10 minutes. Once preheated, reduce the oven temperature to 170°C (340°F) and bake the tarts for about 30 minutes, or until golden brown and cooked through. Baking times may vary depending on your oven. If the tarts puff up excessively, gently press the tops flat with a spatula or offset spatula towards the end of baking.
Step 16
Prepare the sweet potato candy topping. Peel the sweet potato thoroughly.
Step 17
Cut the peeled sweet potato into uniform 0.7cm cubes. Cutting them into consistent sizes will ensure even frying.
Step 18
Heat a generous amount of cooking oil in a pan over medium-high heat (around 160-170°C / 320-340°F). Fry the sweet potato cubes for about 5 minutes, or until they are golden brown and cooked through. They should be crispy on the outside and tender inside.
Step 19
Once the sweet potato is golden brown and fried, remove it from the oil using a slotted spoon or sieve.
Step 20
Place the fried sweet potato pieces on paper towels to absorb any excess oil. This helps to make the candy topping less greasy and maintain its crispiness.
Step 21
In a clean pan, combine 3 tablespoons of oligodang (corn syrup) and 1 tablespoon of muscovado sugar. Muscovado sugar adds a nice depth of flavor, but you can substitute it with brown sugar or granulated sugar if preferred.
Step 22
Over medium-low heat, stir gently until the sugar dissolves. Be careful not to burn the sugar.
Step 23
Once the sugar has completely melted and the syrup starts to bubble, turn off the heat. Add the fried sweet potato cubes to the pan. Quickly toss them to coat evenly with the hot syrup. The residual heat will help the syrup adhere to the sweet potatoes.
Step 24
Toss the sweet potatoes in the syrup while they are still warm to ensure they are well coated. This process creates the candied sweet potato topping.
Step 25
Once the sweet potato tarts are fully baked, allow them to cool slightly. Arrange the prepared candied sweet potato pieces attractively on top of each tart. Your cozy and sweet sweet potato tart is now complete! Enjoy it warm or cooled.
