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Sweet potato Mont Blanc tart | Peaceful Cuisine's recipe transcription

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Peaceful Cuisine

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Ingredients

Cake flour : 170g
Maple syrup (for tart) : 50g
Oil (for tarts) : 50g
salt : a little
Oil (for sponge) : 20g
Milk (for sponge) : 60g
Maple syrup (for sponge) : 40g
Vanilla extract (for sponge) : a little
Cake flour (for sponge) : 70g
Baking powder (for sponge) : 1 tsp
Milk (for soy milk cream) : 200g
Maple syrup (for soy milk cream) : 30g
Millet sugar : 30g
Coconut oil : 10g
Vanilla extract (for soy milk cream) : a little
Almond extract : a little
Sweet potato : 200g
Soy milk (for sweet potato cream) : 50g
Coconut milk (for sweet potato cream) : 20g
Maple syrup (for sweet potato cream) : 30g
cinnamon : 1/2 teaspoon

Time required

70minutes

Procedure

1) Make a tart base 00:12
Put flour, maple syrup, oil and salt in a bowl, mix, spread in a tart shape and bake in an oven at 180 ° C for 12 minutes.
2) Make sponge dough 02:13
Put oil, milk, maple syrup, and vanilla extract in a bowl, mix the sifted cake flour and baking powder, pour over the baked tart dough, and bake in an oven at 180 ° C for 20 minutes.
3) Make soy milk cream 04:32
In a pan, add milk, maple syrup, sugar cane, coconut oil, vanilla extract, almond extract, and rice flour, heat over medium heat, stir until simmered, and spread on sponge dough.
4) Make sweet potato cream 06:39
Using a food processor, paste the steamed sweet potatoes, mix them with soy milk, coconut milk, maple syrup, and cinnamon, put them in a piping bag, and squeeze them on top of the soy milk cream.

Point

In the video, macadamia nut oil is used for the tart base and sponge dough.
Cook in order from the bottom layer.
Check if the sponge is burnt by sticking a bamboo skewer.
Soy milk is used as the milk, but other milks are also acceptable.
The bulging part of the baked sponge is cut to improve the appearance, but you can leave it as it is.
You may apply brandy to the sponge before applying the soymilk cream.
Leaning the piping bag against the glass makes it easier to put the cream in.