Sweet Potato Tarts for Christmas Eve Recipe

Ingredients

• 250g Plain flour or use 300g plain flour without the ground almond
• 50g Ground almond
• 165 Butter
• 75g Icing sugar
• 1/4 tsp Salt
• 3 1/2 tbsp Water
• Mix pastry ingredients till crumbly, add ice water into it and knead to become a dough. (Please refer to my Blueberry Pie for more details)
• Shape it into ball and wrap it with aluminium foil. Put dough in freezer for about 15 minutes.
• Roll the pastry dough flat into about 3mm thickness between two plastic sheets. Use a round cutter to cut dough and place it into tart mould.
• Press the dough evenly in mould and trim excess dough with a sharp knife.
• Prick some holes with a fork to release air from the pastry and place the tart moulds in the freezer for another 10 mins or for a day or two.
• Sweet Potato Paste
• 700g Sweet potato (Japanese potato)
• 70g Sugar
• 40g Butter
• 1 Egg yolk
• 160g Whipping cream or fresh milk
• Wash and scrub sweet potato and steam at high heat till soft.
• Sweet Potato Cream
• 200g Sweet potato paste
• 100g Whipping cream
• 1 tbsp Sugar
• Making Sweet Potato Cream
• Whip cream with sugar on medium speed until stiff peaks form,
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