Another week has gone by and in twenty days time will be Christmas eve. I'm sure everyone is very excited over this festive season. Have you planned what kind of food or dessert to be served on the Christmas eve dinner table?
Here is another interesting recipe that I got from a newspaper cutting. The Japanese French dessert Chef Tomoko is from the famous bakery shop Patisserie Glace in Singapore. She uses the root vegetable sweet potato to make an ever-popular French Classic Mont-blanc.
As I like to snack on sweet potato, I definitely do not wish to miss out this yummy dessert and made it into tarts instead. The sweet potato cream and paste turned out so well that I kept digging the filling with a spoon and tasted it even before piping it into the tartlets. The smooth and creamy blended sweet potato just melted in my mouth in seconds .... so yummy! I'll definitely be making this again.
I'm submitting this post to Aspiring Bakers #14: Creative Christmas Bakers
(December 2011) hosted by Hankerie