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for 1 15 cm tart tin
■Tart Dough
75g of cake flour
12g almond powder
30g icing sugar
A pinch of salt
40g unsalted butter
20g egg
■Creme d’Amand
40 g (1 whole egg)
40g sugar
55g almond powder
55g heavy cream
1 large sweet potato
Decoration Sugar
Prep
・Cut cold unsalted butter into dices.
・Preheat oven to 170 degrees Celsius while freezing the tart stand.
How to make
(1)rap the sweet potatoes in aluminum and line a pan with tart stones and bake until cooked through.
(2)Put all the ingredients except the eggs into a food processor and whirl until everything resembles cheese powder.
Use cold, diced butter.
(3)Add whole eggs and turn until dough comes together.
(4)Spread the dough out in a round shape with the palm of your hand.
(5) Using a rolling pin, roll out the dough to 3 mm from the center. Let the dough rest in the refrigerator for about 30 minutes.
(6) Place the dough on top of one side and tuck it into the inside of the mold to create a large crease. Use your thumbs to lay down the bottom and sides.
(7) Chill and harden in the freezer for 10 minutes, then use a fork to picket the bottom. Bake at 170°C (170°F) for 20 minutes on a piece of incised baking paper and a tart stone.
(8)Remove the stone and paper when the edges are browned, and bake for another 5 minutes until the bottom is lightly colored.
(9)Peel the baked sweet potatoes and cut them into sticks.
(10)Make the Creme d’Amand. Crack the eggs and mix in the granulated sugar.
You don’t need to add air here.
(11)Continue with the almond puddles and heavy cream, in that order.
(12)Pour a small amount of the Creme d’Amand into the tart base and spread it out with a spatula. Arrange the sweet potatoes and pour the rest of the crème de la crème on top of the sweet potatoes.
It will not be enough to cover the sweet potatoes! Swells during firing
(13)Bake at 170°C for about 30 minutes, until the damand is well browned.
Remove from the pan and decorate with non-melting powdered sugar.
★Let them rest overnight to make the dummies moist and delicious!
