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Ingredientes
- 250g Plain flour or use 300g plain flour without the ground almond
- 50g Ground almond
- 165 Butter
- 75g Icing sugar
- 1/4 tsp Salt
- 3 1/2 tbsp Water
- Mix pastry ingredients till crumbly, add ice water into it and knead to become a dough. (Please refer to my Blueberry Pie for more details)
- Shape it into ball and wrap it with aluminium foil. Put dough in freezer for about 15 minutes.
- Roll the pastry dough flat into about 3mm thickness between two plastic sheets. Use a round cutter to cut dough and place it into tart mould.
- Press the dough evenly in mould and trim excess dough with a sharp knife.
- Prick some holes with a fork to release air from the pastry and place the tart moulds in the freezer for another 10 mins or for a day or two.
- Sweet Potato Paste
- 700g Sweet potato (Japanese potato)
- 70g Sugar
- 40g Butter
- 1 Egg yolk
- 160g Whipping cream or fresh milk
- Wash and scrub sweet potato and steam at high heat till soft.
- Sweet Potato Cream
- 200g Sweet potato paste
- 100g Whipping cream
- 1 tbsp Sugar
- Making Sweet Potato Cream
- Whip cream with sugar on medium speed until stiff peaks form,
View Full Recipe at Anncoo's Hobby
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