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1
Make the tart crust usingup to Step 7, then store it in the refrigerator.
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2
The picture shown here is a doubled recipe, so it may appear to be a lot.
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3
Wash the sweet potato, wrap it in paper towels and microwave at 600 W for 30 seconds, then at 200 W for 25 minutes.
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4
It should cook until you can easily poke a toothpick through it.
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5
The amount of time it takes to heat up the sweet potato varies depending on the weight of the sweet potato.
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6
Check the sweet potato from time to time using a toothpick and adjust the baking time.
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7
Make the diced apple while heating up the sweet potato.
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8
Dice the apple into 1 cm pieces.
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9
Put the diced apple, sugar, and lemon juice in a sauce pan and heat.
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10
Continue mixing while simmering.
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11
Simmer until there is just a bit more liquid left.
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12
Add brandy after stopping the heat and mix quickly.
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13
Drain the liquid using a sieve and let it cool down.
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14
If you flavor tea with the drained liquid, it will taste delicious.
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15
Make a cut in the softened sweet potato while it is still hot and scoop out the flesh using a spoon.
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16
Be careful not to burn yourself!
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17
!
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18
Add the butter, heavy cream, sugar, vanilla oil, and brandy while the sweet potato is still hot.
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19
Mash well using a potato masher.
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20
Strain the mixture.
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21
Omit this process if you are pressed for time.
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22
Add the egg yolks one at a time and mix well.
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23
If the paste is too hard to pipe, add the heavy cream for a little at a time to make it smoother.
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24
Massage the tart crust to soften it.
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25
Place the tart crust in between plastic wrap and roll it out to about a 5-mm thickness.
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26
Cut out the crust.
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27
Preheat the oven to 180C.
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28
Bake the tart crust in an oven preheated to 180C for 10 minutes.
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29
Bake until the surface is slightly browned.
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30
Fill a pastry bag with the sweet potato paste and thinly pipe it out onto the tart crust.
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31
Then pipe the paste in the shape of a doughnut.
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32
Place about 1 scant teaspoon of diced apple in the center of the doughnut shape.
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33
Bake for 22 minutes in an oven preheated to 200C.
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34
Let the tart cool completely, and then they are ready.
