cakepia recipe japanese      
TARTE POMME DOUCE
Sweet Potato Tart  
World Traditional Recipe スイス

Swiss style sweet potato tart, made without a biscuit shell. The tart is made with two layers of two different batters – a soft almond batter on the bottom, a sweet potato batter on top. Brush with beaten egg yolk before baking to glaze the surface.
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instructions
●Preparation Tip
●Almond Batter

Photo #1

Photo #2
In a bowl, cream together butter and sugar. (Photo #1)

Stir in beaten egg, almond powder and rum, in that order. Blend well. (Photo #2)

●Sweet Potato Batter

Photo #1

Photo #2
In a bowl, cream together butter and sugar. Mix in sweet potatoes. (Photo #1)

Stir in beaten egg yolk and whipping cream, in that order. Blend well. (Photo #2)

●Finish

Photo #1

Photo #2

Photo #3
Fill tart molds with the almond batter 1/2 full. (Photo #1)

Pour the sweet potato batter on top of the almond batter up to the rim.

Brush the surface with beaten egg yolk*. (Photo #2)
(*This is not included in the ingredients list. Have extra amount ready. )


Bake in a preheated oven at 180 °C (365 °F) for about 15 to 30 minutes until golden. (Photo #3)

ingredients
Servings per Recipe Calories per Serving Ready In
three 12cm tart molds  313kcal 90 minutes
Almond Batter
butter 40g 
sugar 40g 
whole egg 50g 
almond powder 50g 
rum 10g 
【Preparation】
- Allow butter to soften at room temperature.

Sweet Potato Batter
cooked and sieved sweet potato 100g 
sugar 40g 
butter 30g 
egg yolk 20g 
whipping cream 100g 
【Preparation】
- Allow butter to soften at room temperature.

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