Japanese · Dessert
Sweet Potato Custard Tart
A Japanese-style tart pairing a short, buttery pastry shell with a silky steamed sweet potato custard, lightly sweetened with honey and deepened with vanilla for a gently spiced, earthy finish.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
338Calories
5.7gProtein
17.9gFat
38.7gCarbs
13.9gSugar
2.1gFiber
129mgSodium
140mgChol
10.4gSat Fat
227mgPotassium
50mgCalcium
1.7mgIron
0.3mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
German Riesling Wine
local
Hojicha
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with a little beaten egg yolk to form a dough; wrap and chill for 20 minutes.
2
Roll the chilled dough thin and line two 8cm tartlet tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill again for 10 minutes.
3
Blind bake the tart shells at 180C for 10 minutes, then set aside to cool slightly while making the filling.
4
Steam the sweet potato until completely soft, then pass through a sieve or mash until perfectly smooth with no lumps.
5
Whisk the mashed sweet potato with the whole egg, remaining egg yolk, heavy cream, milk, honey and vanilla extract until glossy and homogenous.
6
Divide the filling evenly between the two pre-baked tart shells, smoothing the tops level.
7
Bake at 170C for 18-20 minutes until the custard is just set with a gentle wobble in the centre.
8
Cool the tarts in their tins on a wire rack for 10 minutes, then brush the tops lightly with reserved egg wash sheen and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Sweet Potato, steamed and mashed
- 45g45g All Purpose Flour, sifted
- 25g25g Butter, cold, cubed
- 14g14g Sugar White
- 12g12g Egg Yolk, beaten, divided for dough and glaze
- 18g18g Egg, lightly beaten
- 20g20g Heavy Cream
- 15g15g Whole Milk
- 10g10g Honey
- 2g2g Vanilla Extract
- 1g1g Black Pepper, pinch, ground, for glaze sheen only, 1
