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1
First, make the tart crust, and press it into your tart pan.
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2
Make the almond cream.
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3
Add to the bowl and mix the ingredients together in order starting with the butter, powdered sugar, whole egg, and then almond flour.
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4
Put this into the tart crust, and chill in the refrigerator for about 2 hours.
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5
Bake for about 30 minutes at 170C.
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6
After baking, chill again in the refrigerator.
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7
Mix the ingredients for the Creme Chantilly, beating until soft peaks form.
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8
Cook the purple sweet potato in the microwave or steam in a steamer until soft.
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9
Peel, and crumble 140 g of the potato into a bowl.
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10
Add the sugar, milk, and rum, and mix.
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11
Press the mixture through a strainer or potato ricer.
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12
Make sure to do this because otherwise, the mixture will get stuck in the tip of the pastry piping bag.
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13
Now you've got your colorful purple sweet potato base.
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14
Add the Creme Chantilly to the potato base from step 8, and mix well to make the Mont Blanc Cream.
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15
Dust just the edges of the tart base with a little powdered sugar, according to your liking.
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16
Use a pastry piping bag with a round, 1 cm tip to squeeze the Creme Chantilly onto the tart, leaving a bare 1 cm border around the edges.
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17
First, pipe 4 strips, and then pipe 3 more on top of that (as shown).
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18
If you don't have a piping tool, it's actually fine to just use a spoon to pile the cream onto the tart.
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19
(There should be some leftover cream which will be used for the border in step 13.)
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20
On top of the Creme Chantilly, pipe out a generous mound of the purple sweet potato cream.
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21
Use the remaining Creme Chantilly to pipe a border around the top of the tart.
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22
Done!
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23
To decorate the tart I added some coarsely chopped pumpkin seeds on top of the whipped cream around the edges, and then finished off with a simple decorative pick and a little macaron on top.
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24
I also made a mini size Mont Blanc tart.
