Last week I published this recipe, where I used sweet potatoes. I liked the result so much, that I also made these small tarts, very similar to the traditional portuguese bean tarts. Like the beans, sweet potato is also very rich in starch, and acts as a great natural thickener for any recipe. These cakes were a hit here at home, and because I baked a dozen of them I had to give some…lucky me or else I couldn’t get in my pants tomorrow.
But if you’re not a big fan of sweet potatoes (I don’t like them on savory dishes) you may be completely rested with this recipe, because it’s flavor is very discreet and soft, and the filling is flavored with cinnamon, so you won’t feel a lot of the sweet potato.
TIME: 60 MIN
200g Wheat Flour
Butter and flour for the molds
1 tsp of powdered cinnamon
250g sweet potato
50g grated almonds
200 g Butter
100g Wheat Flour
5 Egg yolks + 3 eggs
Powdered sugar and cinnamon for dusting
Sift the flour into a bowl, add the softened butter and the egg. Add enough water to knead it.
Let the dough rest in the refrigerator for 15 minutes. After this time, grease the molds with butter and sprinkle with flour. Line them with the dough and place them in the refrigerator while you prepare the filling.
Bake the potatoes. Peel them and mash them into a puree.
In a bowl place the grated almonds and the mashed potatoes. Add the egg yolks and eggs, stirring between additions. Incorporate the flour, the sugar and the softened butter. Mix.
Put the filling in the molds and bake in a preheated oven at 160°C for 30-40 minutes.
When the tarts are cooked, remove them, let them cool before unmolding and serve sprinkled with powdered sugar and cinnamon.