Sweet potato and hazelnut tart

2015-09-20 14.06.35

Ingrdients

pastry

  • 90g unsalted butter
  • 30g icing sugar
  • 190g plain flour
  • 1 medium egg
  • 1tbsp water

Filling

  • 4 medium sweet potatoes (about 800g sweet potato, excluding skin)
  • 2 medium eggs
  • 400ml double cream
  • 40-60g caster sugar
  • 80g hazelnut, finely chopped
  • 1/2 tsp cinnamon
  • 1tsp vanilla extract
  1. To make the pastry, mix plain flour and icing sugar and add in the butter in small cubes
  2. Use your finger tips to rub the butter and flour together until it resembles breadcrumbs
  3. Add in the egg and the water
  4. Gently combine the ingredients until it forms a smooth dough
  5. Chill the pastry dough in the fridge for 30 minutes
  6. Roll out the pastry to about 2-3mm thick and line a 23cm tart tin
  7. Prick small holes at the bottom of the pastry using a fork
  8. Place a sheet of baking paper on the pastry case and put baking beans on top
  9. Chill in the fridge for 30 minutes
  10. Meanwhile, pre-heat oven to 200°C (392°F) or 180°C (356°F) in a fan assisted oven
  11. Blind bake the pastry case for 8 minutes and trim off the excess pastry from the tin and bake for another 15 minutes
  12. Remove the baking beans and baking paper and bake for another 5-10 minutes or until the base is golden and dry
  13. Take the pastry out and let it cool down
  14. Lower oven temperature to 170°C (338°F) or 150°C (3202°F) in a fan assisted oven
  15. Finely chop the hazelnut and sprinkle 2 tbsp icing sugar over it in a pan
  16. Put it over medium heat until the icing sugar has melted
  17. Take it off the heat and let it cool down
  18. Cook the sweet potato by opening it into halves and steam it for about 30-40 minutes over medium heat, or until it is cooked in the middle
  19. Scoop out the inside of the sweet potato and put it into a saucepan
  20. Add the sugar (depending on the sweetness of your sweet potatoes) and the double cream to the cooked sweet potato
  21. Put it over medium heat until the cream starts to bubble
  22. Blend the mixture until it forms a purée
  23. Let it cool down slightly for about 15 minutes
  24. Add and mix in cinnamon, vanilla, eggs and the hazelnuts to the purée, mix thoroughly
  25. Pour the filling into the pastry case and bake for 20-25 minutes, or until the filling is just set, it should have a slight wobble in the middle when it is done
  26. Take it out of the oven and let it cool down
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