Sweet Potato Tarts for Christmas Eve
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
- Ingredients: (makes 8 medium size tarts & 16 mini tarts)
250g Plain flour or use 300g plain flour without the ground almond
50g Ground almond
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.
- Take out tart moulds from freezer, line with aluminium foil and blind bake medium size tarts for 30 minutes and mini size tarts for 20 minutes at preheated oven 180C. Remove aluminium foil immediately from tart moulds after baked and leave tart pastry to cool.
- Sweet Potato Paste
700g Sweet potato (Japanese potato)
1 Egg yolk
160g Whipping cream or fresh milk
- Wash and scrub sweet potato and steam at high heat till soft.
- Remove skin and put sweet potato in a food processor together with sugar, butter, egg yolk and whipping cream and blend till fine paste, set aside. (measure 200g for making sweet potato cream)
- 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,
- Add sweet potato paste into the whipping cream and mix to combine to sweet potato cream.
- Add sweet potato cream into a piping cream and pipe into tart shells.
- Chill for 30-60 mins to let cream set.
- Spoon the remaining sweet potato paste into a piping bag and pipe on top of sweet potato cream.
- Chill sweet potato tarts and dust some icing sugar or snow powder before serve.
- **Sweet potato tarts can be also served immediately.
I am SO not ready for the holidays…but could get into the mood with these!
Hi AnnCan you please teach me how to make beef and pork burger.Thanks
Ann:Ok, thanks Ann
love your Christmas bakes, I'm feeling the festive mood 🙂
Those look so pretty and what a unique way of using sweet potatoe! I don't think I've ever heard of those being used in a dessert before!
WOW! Ann, I just love your work! Beautiful photography and delicious recipea! You never cease to amaze me with your talent!
Love the piping work, if you made them with different coloured sweet potatoes, it'll add some fun to it.
Ann , that looks really tasty ! It's too pretty to eat ;D
I have to start baking as Christmas is just round the corner. It seems like time is just flying by this year.
These tarts look so pretty and tasty. I like sweet potatoes too and this would make a lovely dessert for Christmas party guests.
You baked really well…oh no, should be excellent and exceptional! Very creative too!
Pretty looking tarts,incredible.
How interesting! They look so good I can already imagine what they taste like….Yummm…
Ann, we have a lot of sweet potato pie down south here, but it never looked like that. What stunning little tarts! Did you use Japanese sweet potato to make these? I still have some to use up.
Love how you piped the sweet potato paste into the tartlets 🙂 gorgeous!
Mm, i can imagine how nice and sweet the sweet potato filling is!
Ann, the chef even use sweet potato to make monc blanc, interesting. I want 2 tarts pls …for my breakfast. Looks so yummy and I am starving here with no breakfast.
interesting tart, West and East combo! sound so good!
These cute little tarts look so tasty!
This is such a unique cupcake, dear! I'm sure it'll be a popular dessert 🙂 Ann, it'll certainly be a pleasure to have you join me @ Promote Your Blog @ Shirley's Luxury Haven! DIY This X’mas With 12 Lovely Recipes!
Looks delicious! I haven't had sweet potato baked items yet, I am very curious to try them 🙂
To me, this is a very unique recipe. Never thought that sweet potatoes can be used this way and as always, just drooling over your clicks!
Wow, a real case of east meets west:pI am not a big fan of potato, but this looks so sweet; and I am guessing you won't need lots of sugar in the making as sweet potatoes already lent its sweetness 😀
wonderful idea of using sweet potato instead of chestnut. This will be added to my to-do list!
So pretty and yummy …
@BlackswanHi Shirley, thanks for your invite. Will see what recipe to submit.
Ann, I bought Milac dairy whipping cream for this recipe…is it correct or should I buy the Redman topping cream? Thanks!
Ann, thank you so much! I didn't know there are 2 types of cream to be used. Good thing I checked with you if not I would have used the Milac cream for the sweet potato cream also. Thanks so much!
Ai Li, The Milac whipping is for mixing with the sweet potato paste and redman topping cream is for sweet potato cream.If the cream is too much for you, can buy the smaller packing. I think I saw PH has it.
Hi Ann,please help me to solve my puzzle.When using a round cutter to cut the tart pastry,what measurement am I looking at as comparing to the size of the tart pans that I'm going to use?Thanks.When I made my tarts last time,I didnt use round cutter.
@ChristyChristy, Right, very little sugar was added because the sweetness from the sweet potato was good enough to cover the whole tart.
I love sweet potatoes and these tartts look delicious:)
@Li ShuanLi Shuan, how about we exchange? Your chocolate mango tart looks so yummy 🙂
LOL very festive tarts 🙂
very interesting combination, at first i thought they are potato mash…hehe, like this so muchbtw, can i store the sweet tarts for using in some other days?
Japanese are full of great ideas in cooking & baking & this sweet potato tarts are definitely in my list now.I have posted my trip to Tokyo this morning(well,only becoz I worked till 3am)& have mentioned about the purple sweet potato tarts there and the picture of the tarts look very much the same like yours here & if I'm going to make them, will be purple sweet potato. Thanks for sharing another great recipe
This is yummy! Feel like having one small tart now, hehe. Thanks for sharing this recipe, will try if have the chance 🙂
@LyndseyLyndsey, Yes, I used the Japanese sweet potato. We even can find Korean sweet potato in the market nowadays.
The Tarts look wonderful.
We use sweet potatoes a lot for baking – pies, mont-blanc, wagashi (Japanese style sweets)… And it's one of my favorite sweet ingredients too! I can't say most because there are azuki, matcha… you know 😉 This looks really delicious Ann!! It's so small and I'm afraid I'll clear up all your batch in a few seconds….
Ann, these tarts look both delicate and delicious! And it doesn't look too complicated to wh up! Will try it for my family…thanks! ;))
Don't they look like golden X'mas trees, cutie and lovely!
@Sherleen.TSherleen, yes, you can be the tarts to fully cooked and place in an airtight container together with the tart moulds till next day. The tarts will still stay a little crispy. You can prepare the tarts few days ahead and store in the freezer. Anytime you want to bake, just send it to the oven straight away.
Small Kucing, Thanks!BeeBee, Right this is very easy to make. Have a try :)TasteHongKong, TKQ!Wendy, Wonder how many colours are there in sweet potatoes. I don't mind trying it :)Thanks Biren. I'm quite busy this year too! Have to bake quite a number of fruit cakes for friends and family this year.Tks Gloria.Tigerfish, Thanks. I love your compliment :)Thank you Rebecka. Would like to submit for cookies to your party before Christmas if I've got the extra time to bake.Wiffy, Thanks!小鱼,这个食谱真的很不错,值得一试。Angeline, Tks!Hi Ren, I seldom make burger but will try it after the holidays.Thanks Nami. This is too good to pop the mini tart into your mouth. Very creamy and yummy.Thank you for your compliment Nancy and thank you again for hosting YBR.
YES! I have seen this recipe and made her mont blanc before! It was absoultely delicious:D
Hi Ann, I want to do this next Friday for my office Christmas lunch. You think it is ok to use store bought pastry shell? Also, can I pipe the sweet potato cream into the shell and leave it overnight in the fridge? Thanks!
Yes, Ai Li. Bake everything, tart shells with the potato fillings and store inside the fridge. Then next day, just heat them up for few mins.
Thanks, Ann for always coming to my help!
Ann, sorry to bother you on this again…..will the sweet potato paste and sweet potato cream melt if I were to heat up in the oven? By the way, do I have to preheat my oven then bake for 5mins? Thanks!
Hi Ai Li,
These tarts can be served chilled. I don’t understand why you wanted to heat up the sweet potato paste and cream? The whipping cream and topping will definitely melt and out of shape if heated.
Yes, double everything for double recipes.
Hi Ann, thanks. Previously you mentioned to make 1 day in advance and store in the fridge and bake in the oven toaster/oven for 5mins at 180C….anyway, got it now. Will make 1 day in advance and serve chilled. Thanks!
Hi Ann, sorry 1 more question…..if I want to double the tarts, do I also double the sweet potato paste and sweet potato cream ingredients? Thanks!
Hi Ai Li, Yes you can use the store bought pastry shell (but homemade one better). Can also make one day ahead, Store the tarts inside the fridge and place them in toaster oven/oven for about 5 mins at 180C,
Hi Ann, Im sure homemade pastry shells are better; anything homemade is better but I do not have the confidence to do it………Do you mean I pipe the sweet potato cream and sweet potato paste into the tarts, store in the fridge and then heat up 5mins in the toaster/oven before serving? Or do you mean toast/oven bake just the empty shells and then pipe in the rest?
@Jessie-CookingMomentsJessie, I also love Japanese desserts very much like their strawberry shortcake and black sesame ice cream.Hope to see your post soon 🙂
What a simple sweet potato delight.
Kiri, Really you try sweet potato one day. They are sweet, soft and very healthy too.Thanks Sonia.Hi Fong, The sweet potato paste is very good. Hope to see yours soon :)Thanks Chris.Thank you Yuri!Cheah, Thank you :)Simone, Hope you can try this sweet potato.Esther, 一定要做哦!你母亲一定会喜欢 :DMin, you're welcomed 🙂
@Jessie-CookingMomentsJessie, I didn't use cutter for tart pans only for small tart mould. Use a round cutter slightly bigger than the mould.You can check my potato pie post for the detail of making tart pastry. https://www.anncoojournal.com/2011/08/potato-pie.html
I love how unique and delicious they sound. Plus how pretty they'd look around a table with Christmas decorations. You are amazing Ann 🙂