This is a bakery tart built in four parts, each one made a day ahead: a cocoa shortcrust, a layer of almond cream, sieved sweet potato and a whipped white chocolate cream. Camembert goes in as cubes, which is the part that surprises people. It reads as cheesecake until the rind hits.
Chinese bakery · Dessert
Sweet Potato Tart With Camembert and Cream
A cocoa tart shell, almond cream, sieved sweet potato and a mound of white chocolate cream, with cubes of Camembert hidden in the middle.
- Prep90 min
- Cook40 min
- Serves8
- LevelHard
Ingredients
| 36 g | butter , cold, for the shell |
| 80 g | cake flour |
| 9 g | almond flour |
| 5 g | cocoa powder |
| 19 g | icing sugar |
| 14 g | egg , beaten |
| 60 g | butter , soft, for the almond cream |
| 45 g | caster sugar |
| 80 g | egg |
| 60 g | almond flour |
| 8 ml | dark rum |
| 2 | sweet potatoes , about 400 g |
| 40 g | cream , for the puree |
| 80 g | Camembert |
| 100 g | cream , for the topping |
| 35 g | white chocolate |
| 2 g | gelatine , soaked |
| 2 tbsp | orange juice |
Method
- Rub the cold butter into the cake flour, almond flour, cocoa and icing sugar until it looks like coarse cornmeal, then bring it together with the egg and chill overnight.
- Roll the pastry 2 mm thick, line a tart tin, trim the edge, and bake at 170 °C for 10 minutes.
- Beat the soft butter with the sugar until pale, then mix in the egg, almond flour, cake flour and rum. Pipe it into the shell and bake at 170 °C for another 15 minutes.
- Peel the sweet potatoes, cut them into pieces, and boil for 10 minutes. Mash, then push through a fine sieve and stir in the 40 g of cream.
- Heat the topping cream, pour it over the white chocolate and soaked gelatine, stir until smooth, and chill overnight before whipping.
- Fill the shell with sweet potato puree, press cubes of Camembert into it, and pipe the whipped cream into a mound.
- Ring more puree around the cream and finish with pieces of potato that have been soaked in orange juice. Chill for an hour before slicing.
Notes
- Sieve the potato. A blender gives a gluey puree that holds its shape badly and tastes heavier.
- Leave the Camembert rind on. It is what keeps the cubes from melting into the cream.
- Both the pastry and the cream want a night in the fridge. Made in one go, the shell shrinks and the cream will not whip.
Ratios and technique checked against 恬萝姑娘 on Douguo (秋日香甜奶酪红薯塔). The method here is written by Stellaok and the illustration is ours; no text or photograph from the source is reproduced.