Korean Sweet Potato Tart

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.

• Prep time: 25 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 404
• Protein: 7 g
• Carbs: 53 g
• Fat: 18 g

Ingredients

• 400 g Sweet potato ( peeled and chopped )
• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 26.7 g Minimum butter sweet ( softened )
• 33.3 g White sugar
• 1.3 tbsp Honey
• 66.7 ml Whole milk
• 1.3 piece Egg ( one yolk reserved for glazing )
• 0.7 tsp Sesame seed ( for garnish )

Instructions

1. Cooking the sweet potatoes

   Peel the sweet potatoes and cut into large chunks. Steam or boil until a knife blade slides in like butter.

2. Preparing the filling

   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. Assembly

   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. Glazing and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Take it out 20 minutes before serving to restore the creaminess of the filling.