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Purple Sweet Potato Mont Blanc Tart Recipe

Purple Sweet Potato Mont Blanc Tart Recipe
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Serving : 6
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Prepare the ingredients before making Purple Sweet Potato Mont Blanc Tart in your home. Then, follow these steps below to serve Purple Sweet Potato Mont Blanc Tart for your family or friends.

Ingredients: Purple Sweet Potato Mont Blanc Tart

  • 1 amount for 1 tart Tart crust
  • Almond cream
  • 35 grams Butter
  • 35 grams Powdered sugar
  • 35 grams Almond flour
  • 35 grams Whole egg
  • Creme Chantilly (whipped cream)
  • 200 ml Heavy cream
  • 20 grams Sugar
  • Purple sweet potato cream
  • 140 grams Purple sweet potato
  • 20 grams Sugar
  • 20 grams Milk
  • 40 grams Creme Chantilly
  • 1 tsp Rum (optional)

How to Make Purple Sweet Potato Mont Blanc Tart

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Purple Sweet Potato Mont Blanc Tart in your home by yourself.

    Step 1
  • First, make the tart crust, and press it into your tart pan.
  • Step 2
  • Make the almond cream. Add to the bowl and mix the ingredients together in order starting with the butter, powdered sugar, whole egg, and then almond flour. Put this into the tart crust, and chill in the refrigerator for about 2 hours.
  • Step 3
  • Bake for about 30 minutes at 170℃. After baking, chill again in the refrigerator.
  • Step 4
  • Mix the ingredients for the Creme Chantilly, beating until soft peaks form.
  • Step 5
  • Cook the purple sweet potato in the microwave or steam in a steamer until soft. Peel, and crumble 140 g of the potato into a bowl.
  • Step 6
  • Add the sugar, milk, and rum, and mix.
  • Step 7
  • Press the mixture through a strainer or potato ricer. Make sure to do this because otherwise, the mixture will get stuck in the tip of the pastry piping bag.
  • Step 8
  • Now you've got your colorful purple sweet potato base.
  • Step 9
  • Add the Creme Chantilly to the potato base from step 8, and mix well to make the Mont Blanc Cream.
  • Step 10
  • Dust just the edges of the tart base with a little powdered sugar, according to your liking. Use a pastry piping bag with a round, 1 cm tip to squeeze the Creme Chantilly onto the tart, leaving a bare 1 cm border around the edges.
  • Step 11
  • First, pipe 4 strips, and then pipe 3 more on top of that (as shown). If you don't have a piping tool, it's actually fine to just use a spoon to pile the cream onto the tart. (There should be some leftover cream which will be used for the border in step 13.)
  • Step 12
  • On top of the Creme Chantilly, pipe out a generous mound of the purple sweet potato cream.
  • Step 13
  • Use the remaining Creme Chantilly to pipe a border around the top of the tart.
  • Step 14
  • Done! To decorate the tart I added some coarsely chopped pumpkin seeds on top of the whipped cream around the edges, and then finished off with a simple decorative pick and a little macaron on top.
  • Step 15
  • I also made a mini size Mont Blanc tart.
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