Small Apple and Sweetened Sweet Potato Tarts

Small Apple and Sweetened Sweet Potato Tarts

I made a pretty tart using a tart apple and a creamy sweetened sweet potato.

Ingredients: about 35 pieces with 4.5-cm diameter

Sweetened sweet potato
Sweet potato
500-600 g
60 g
Heavy cream
80 g
up to 40 g
Vanilla oil
8 drops
2 tablespoons
Egg yolks
Optional: Heavy cream
as needed
Tart crust (Recipe ID: 1472093)
Cake flour
125 g
Almond flour
20 g
60 g
35 g
Egg yolk
Diced apple
1 (net weight 200 g)
20 g
Lemon juice
1 teaspoon
1 tablespoon


1. Make the tart crust using Recipe ID: 1472093 up to Step 7, then store it in the refrigerator. The picture shown here is a doubled recipe, so it may appear to be a lot.
2. Wash the sweet potato, wrap it in paper towels and microwave at 600 W for 30 seconds, then at 200 W for 25 minutes. It should cook until you can easily poke a toothpick through it.
3. The amount of time it takes to heat up the sweet potato varies depending on the weight of the sweet potato. Check the sweet potato from time to time using a toothpick and adjust the baking time.
4. Make the diced apple while heating up the sweet potato. Dice the apple into 1 cm pieces.
5. Put the diced apple, sugar, and lemon juice in a sauce pan and heat. Continue mixing while simmering. Simmer until there is just a bit more liquid left.
6. Add brandy after stopping the heat and mix quickly.
7. Drain the liquid using a sieve and let it cool down. If you flavor tea with the drained liquid, it will taste delicious.
8. Make a cut in the softened sweet potato while it is still hot and scoop out the flesh using a spoon. Be careful not to burn yourself!!
9. Add the butter, heavy cream, sugar, vanilla oil, and brandy while the sweet potato is still hot. Mash well using a potato masher.
10. Strain the mixture. Omit this process if you are pressed for time.
11. Add the egg yolks one at a time and mix well. If the paste is too hard to pipe, add the heavy cream for a little at a time to make it smoother.
12. Massage the tart crust to soften it. Place the tart crust in between plastic wrap and roll it out to about a 5-mm thickness.
13. Cut out the crust. Preheat the oven to 180℃.
14. Bake the tart crust in an oven preheated to 180℃ for 10 minutes. Bake until the surface is slightly browned.
15. Fill a pastry bag with the sweet potato paste and thinly pipe it out onto the tart crust.
16. Then pipe the paste in the shape of a doughnut.
17. Place about 1 scant teaspoon of diced apple in the center of the doughnut shape.
18. Bake for 22 minutes in an oven preheated to 200℃. Let the tart cool completely, and then they are ready.

Story Behind this Recipe

I like eating sweet potatoes in an easy-to-eat shape, so I made one into tart shape.