Korean Sweet Potato Tart
Ingredients
- 400 gSweet potato (peeled and chopped)
- 0.7 pcSweet shortcrust pastry (ready to use)
- 26.7 gUnsalted butter (softened)
- 33.3 gWhite sugar
- 1.3 tbspHoney
- 66.7 mlWhole milk
- 1.3 pcEgg (one yolk reserved for glazing)
- 0.7 tspSesame seed (for garnish)
Method
A dense, creamy amber filling nestled in a crispy shortcrust. The scent of warm honey and toasted sesame wafts from the oven as soon as the crust begins to brown.
- 1
Peel the sweet potatoes and cut into large chunks. Steam or boil until a knife blade slides in like butter.
- 2
Mash the hot potatoes into a fine purée. Stir in butter, sugar, honey, and milk. Add one whole egg and mix vigorously: the texture should be smooth and glossy, with no lumps.
- 3
Line a tart tin with the shortcrust pastry. Prick the bottom with a fork. Pour in the sweet potato mixture and smooth the surface with a spatula.
- 4
Beat the remaining egg yolk with a drop of milk and brush the top of the tart. Sprinkle with sesame seeds. Bake at 180°C until the top is well browned and the pastry is crispy at the edges.
Frequently asked questions
How do you get this dish right?
- For an even finer texture, pass the sweet potato purée through a sieve.
- If the sweet potatoes are too watery after cooking, dry the purée for 2 minutes in a saucepan over medium heat before adding the butter.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Take it out 20 minutes before serving to restore the creaminess of the filling.
