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1
Follow the instructions to make the tart crust and stop at Step 8.
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2
Bake in an 170C/338F preheated oven for 15 minutes.
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3
Remove your baking beans or weights, cover the edges with aluminium foil, and bake for a further 10 minutes.
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4
Bake until the bottom is lightly browned.
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5
If it's not baked enough, the bottom will be too soft and won't be crusty.
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6
You could also bake it for approximately 15 minutes without any baking weights.
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7
Rinse the sweet potato for decoration and dice.
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8
Soak in water to remove any bitterness.
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9
Simmer and reduce in a small amount of sugar and water.
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10
Rinse the other sweet potato and peel.
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11
Soak in water to remove any bitterness.
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12
Chop it up and boil until soft.
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13
Drain in a colander or sieve, then return it into the pot.
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14
Mash while it's hot.
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15
Add ingredients in order.
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16
Cook over low heat until the water evaporates and becomes thick.
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17
Mix and knead making sure it doesn't burn.
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18
Turn heat off.
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19
Add beaten egg yolks in small batches and mix quickly.
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20
Add vanilla.
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21
Pour the filling into the half-baked crust from Step 1 and even out the surface.
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22
Combine all ingredients and brush on top.
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23
Top with sweet potatoes for decoration and brush the mixture as well.
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24
Bake in a 170C/338F preheated oven for approximately 25 minutes.
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25
Let it cool.
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26
Cut using a warm knife.
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27
I noted to boil the sweet potatoes, but you could also wrap them unpeeled with aluminum foil and bake in the oven or steam in a steamer.
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28
This improves its sweet flavor and makes it even more delicious.
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29
If you're using an electric oven, make sure to add about 10C/50F to the temperature.
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30
Peel skin from the sweet potatoes for decoration if you'd wish.
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31
To make the tarts taste even more smooth, pass the boiled and mashed potatoes through a sieve.
