My humble sweet potato tart with added chia seeds. Finally finished all the remaining sweet potatoes bought a week ago. Hub likes the filling. He said tasted like orh nee…
Someone commented the tart looks golden. Well I took different shots using different camera under different light setting. I prefer night shot.
Sweet Shortcrust Pastry
unsalted butter 70g
brown sugar 35g
salt a pinch
soya bean powder 20g
top flour 70g, sifted
rice flour 30g, sifted
Sweet Potato Filling
sweet potato 400g, peeled and diced
castor sugar 70g ( I used 50g molasses sugar in total)
brown sugar 40g
vanilla extract 1/2 tsp (I skipped)
egg yolks 3
unsalted butter 30g
whipping cream 160g
black sesame seeds 2tbsp, roasted ( I used chia seeds)
Prepare sweet short crust pastry. Beat butter until soft and creamy. Add brown sugar, salt, egg and soya bean powder and mix well. Add both flours and fold in with a spatula. Wrap dough in cling wrap and rest in fridge for 3hrs.
Cover dough with cling wrap and roll out to a thickness 3-5mm. Press dough into 22cm tart tin with a removable base. Gently press dough into the tin without stretching the dough. Roll the rolling pin over the top of the tin to remove excess dough. Prick the dough with a fork, rest for 5mins in a freezer before bake.
Preheat oven 180d. Bake for 20mins until light golden brown colour.
Prepare sweet potato filling. Steam diced sweet potatoes and blend into puree.
Add castor sugar, brown sugar, vanilla extract, egg yolks, and unsalted butter and blend again. Add whipping cream gradually and mix until combined.
Mix black sesame seeds into sweet potato mixture and pour filling into prepared tart shell. Bake tart for 30mins until top turns golden brown. Leave to cool. Dust with icing sugar if desired.
(Recipe adapted from Okashi)