Purple Sweet Potato Mont Blanc Tart
Purple Sweet Potato Mont Blanc Tart

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, purple sweet potato mont blanc tart. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Purple Sweet Potato Mont Blanc Tart is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Purple Sweet Potato Mont Blanc Tart is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook purple sweet potato mont blanc tart using 15 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Purple Sweet Potato Mont Blanc Tart:
  1. Make ready 1 amount for 1 tart Tart crust
  2. Get Almond cream
  3. Take 35 grams Butter
  4. Get 35 grams Powdered sugar
  5. Take 35 grams Almond flour
  6. Get 35 grams Whole egg
  7. Get Creme Chantilly (whipped cream)
  8. Take 200 ml Heavy cream
  9. Prepare 20 grams Sugar
  10. Get Purple sweet potato cream
  11. Take 140 grams Purple sweet potato
  12. Prepare 20 grams Sugar
  13. Prepare 20 grams Milk
  14. Prepare 40 grams Creme Chantilly
  15. Prepare 1 tsp Rum (optional)
Steps to make Purple Sweet Potato Mont Blanc Tart:
  1. First, make the tart crust, and press it into your tart pan.
  2. Make the almond cream. Add to the bowl and mix the ingredients together in order starting with the butter, powdered sugar, whole egg, and then almond flour. Put this into the tart crust, and chill in the refrigerator for about 2 hours.
  3. Bake for about 30 minutes at 170℃. After baking, chill again in the refrigerator.
  4. Mix the ingredients for the Creme Chantilly, beating until soft peaks form.
  5. Cook the purple sweet potato in the microwave or steam in a steamer until soft. Peel, and crumble 140 g of the potato into a bowl.
  6. Add the sugar, milk, and rum, and mix.
  7. Press the mixture through a strainer or potato ricer. Make sure to do this because otherwise, the mixture will get stuck in the tip of the pastry piping bag.
  8. Now you've got your colorful purple sweet potato base.
  9. Add the Creme Chantilly to the potato base from step 8, and mix well to make the Mont Blanc Cream.
  10. Dust just the edges of the tart base with a little powdered sugar, according to your liking. 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.
  11. First, pipe 4 strips, and then pipe 3 more on top of that (as shown). If you don't have a piping tool, it's actually fine to just use a spoon to pile the cream onto the tart. (There should be some leftover cream which will be used for the border in step 13.)
  12. On top of the Creme Chantilly, pipe out a generous mound of the purple sweet potato cream.
  13. Use the remaining Creme Chantilly to pipe a border around the top of the tart.
  14. Done! 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.
  15. I also made a mini size Mont Blanc tart.

So that is going to wrap it up for this special food purple sweet potato mont blanc tart recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!