Wednesday, March 28, 2018

Purple Sweet Potato Custard Tart Recipe

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Infographic Recipe will be updated soon!

Sweet Potato Custard Tart
Yields 8 servings

45g (1/2 cup) Cake flour
10g (5 tsp) Almond flour
25g (5 tsp) Butter, soften
15g (5½ tsp) Icing sugar
10g (2 tsp) Egg White

Pastry cream:
80g (1/3 cup) Milk
1 Large egg yolk
15g (4 tsp) Granulated sugar
5g (2 tsp) Cornstarch
2g (1/2 tsp) Vanilla bean paste
10g (2 tsp) Butter

Puree cream:
120g (4.2 oz) Purple sweet potato
15g (1 tbsp) Water
20g (5 tsp) Granulated sugar
10g (2 tsp) Butter, soften

1. Cream soften butter and sifted confectioner’s sugar together until light and fluffy
2. Add egg white and whisk until well combined
3. Add almond flour and sift in cake flour
4. Fold together forming a dough
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes
6. Divide dough into 8 parts and form it into the mini cupcake tin
7. Refrigerate molds for 30 min to prevent the dough from shrinking
8. Preheat oven to 180°C (375°F)
9. Dock the bottom of the crust with a tooth pick
10. Bake the tart shells for 8 minutes
11. Brush on leftover egg whites and bake for 5 more minutes until golden brown

Pastry cream
1. Combine egg yolk and sugar, whisk to thick and pale
2. Sift in cornstarch and mix until incorporate
3. In a sauce pot, add milk and bring it to a simmer
4. Temper the egg mixture with the hot liquid
5. Return it to the heat and cook the mixture until it thickens, keep stirring constantly
6. Remove from heat and add in vanilla bean paste and butter
7. Transfer the pastry to a cool bowl
8. Cover it with cling film touching the surface of the cream
9. Refrigerate until use or cold

Puree cream
1. Peel and cube the purple sweet potato
2. Put it in a microwave-safe bowl and sprinkle on the water
3. Cover it tight with cling wrap and poke a few holes on the wrap
4. Microwave on high until tender
5. Mash the potato with a masher/ fork
6. Add in butter and mix it to incorporate
7. Add in sugar and whip the mixture until smooth
8. Push the paste through a fine sieve
9. Let it cool
10. Filling it in a piping bag fitted with a star tip

1. Fill tart shells with 2 tsp of pastry cream
2. Tap the shell lightly to smooth it out
3. Pipe the puree cream on top of the custard and make a swirl
4. Lightly torch the puree cream for it to toast a little
5. Refrigerate until served

I. Make it the day before and refrigerate in a airtight container to keep the moisture
II. If the puree is too thick to your liking, add heavy cream a teaspoon at a time to adjust texture, we have added 4 tsp in the video
III. You can make a chestnut puree

Links to Supplies:

Mini Cupcake Tin
Tart Dough Pusher
Wilton 2D Drop Flower Tip
Kitchen Torch

Hope you guys enjoy this weeks [How To's]

See you next week :)

xo D

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