TARTE　POMME　DOUCE Sweet Potato Tart

October 17, 2007 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.

●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) Servings per Recipe Calories per Serving Ready In 6  three 12cm tart molds  0kcal 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.