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1
Tart crust Add the salt to the room temperature butter and mix until it turns creamy.
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2
Add the powdered sugar in 2 batches.
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3
Mix well into the butter after each addition.
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4
Add the beaten egg in 2 batches.
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5
Sift in the flour and fold into the mixture.
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6
When it all comes together, wrap with cling film and rest in the fridge for 30 minutes.
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7
Once it's cooled, knead a little and roll it out.
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8
Line a tart pan with the dough.
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9
Then lightly press the dough into the sides of the pan and cut off the extra dough by rolling the rolling pin over the tart pan.
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10
Fill the tart pan with baking weights and bake for 15 minutes at 180C.
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11
Remove the baking weights and bake for another 15 minutes until it's browned.
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12
Filling Cut the sweet potatoes into rolling slices and soak in water to remove the harsh taste.
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13
Put the sweet potatoes in a pan and add water to come up to 1cm above them.
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14
Boil until they become soft.
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15
Keep the nicely shaped pieces for the topping.
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16
Peel the rest and mash.
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17
Add the butter and granulated sugar to the mashed sweet potatoes while they are still warm.
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18
When the tart crust has finished baking, remove from the tart pan and fill with Step 9.
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19
Put the sweet potato pieces on top, and brush the apricot jam.
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20
Sprinkle on the sesame seeds, and it's done!
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21
!
