Tart crust Add the salt to the room temperature butter and mix until it turns creamy.
Add the powdered sugar in 2 batches. Mix well into the butter after each addition.
Add the beaten egg in 2 batches.
Sift in the flour and fold into the mixture. When it all comes together, wrap with cling film and rest in the fridge for 30 minutes.
Once it's cooled, knead a little and roll it out. Line a tart pan with the dough. Then lightly press the dough into the sides of the pan and cut off the extra dough by rolling the rolling pin over the tart pan.
Fill the tart pan with baking weights and bake for 15 minutes at 180℃.
Remove the baking weights and bake for another 15 minutes until it's browned.
Filling Cut the sweet potatoes into rolling slices and soak in water to remove the harsh taste. Put the sweet potatoes in a pan and add water to come up to 1cm above them. Boil until they become soft.
Keep the nicely shaped pieces for the topping. Peel the rest and mash.
Add the butter and granulated sugar to the mashed sweet potatoes while they are still warm.
When the tart crust has finished baking, remove from the tart pan and fill with Step 9.
Put the sweet potato pieces on top, and brush the apricot jam. Sprinkle on the sesame seeds, and it's done!!
Story Behind this Recipe
Caramelized sweet potatoes, simmered dishes, tempura, etc. Even though I have cooked so many sweet potato dishes, I still had some leftover. So I used a little twist and turned them into a tart! You can enjoy the different level of sweetness from different types of sweet potato. It makes me so happy to eat this tart with hot milk .
If it's hard to roll out the tart crust, put it between cling film and then roll out. Don't overcook the sweet potatoes for the topping. If you don't have baking weights, you can use adzuki beans or rice instead. This tart crust tastes better after half a day than when it's just baked. Be patient! Once you've put the sweet potato filling in the tart, you can keep it in the fridge for 3 days.