Japanese · Dessert
Sweet Potato Custard Tart
A Japanese-inspired sweet potato custard tart rebuilt around cottage cheese and whey isolate instead of cream and sugar-heavy custard, keeping the silky, lightly spiced filling while pushing protein well past dessert norms.
$1
20 minsPrep
30 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
215Calories
18.2gProtein
4.6gFat
25gCarbs
6.7gSugar
3.4gFiber
209mgSodium
61mgChol
1.3gSat Fat
303mgPotassium
129mgCalcium
1.5mgIron
0.4mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Ume Plum Wine
local
Genmaicha
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Steam the sweet potato until fork-tender, about 15 minutes, then mash until completely smooth and set aside to cool slightly.
2
Mix the oat flour with the beaten egg white to form a simple press-in dough, then divide between the two 8cm tart tins, pressing evenly across base and sides.
3
Blanch-bake the tart shells at 180°C for 8 minutes until just set and lightly dry to the touch, then remove and cool on a wire rack.
4
In a blender, combine the mashed sweet potato, lowfat cottage cheese, whey protein isolate, whole egg, maple syrup, cinnamon and vanilla extract, and blitz until silky and lump-free.
5
Divide the custard filling evenly between the two part-baked tart shells, smoothing the tops with a spoon.
6
Bake at 160°C for 20-22 minutes until the custard is just set with a slight wobble in the centre.
7
Cool the tarts to room temperature, then chill for at least 1 hour to firm the custard fully.
8
Scatter the toasted sesame seeds over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g as flour oat flour
- 1/21/2 egg whites, beaten, for dough binding (15g)
- 3.2 oz90g steamed and mashed sweet potato
- 2.1 oz60g blended smooth cottage cheese lowfat
- 0.7 oz20g vanilla or unflavoured whey protein isolate
- 5/85/8 eggs, beaten (30g)
- 0.4 oz10g maple syrup
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0.1 oz4g toasted, for topping sesame seeds
