红薯挞 Sweet Potato Tart

This wonderful recipe is taken from Keiko Ishida's Okashi Sweet Treat Made with Love. The crust taste awesome and it is as good as store bought ones.

这道完美甜品食谱来自Keiko Ishida's Okashi Sweet Treat Made with Love的蛋糕食谱书籍。书籍里的食谱我样样都喜欢，成功效率高及制做出来的成品一点也不比市场贩卖来得差，很满意！

红薯挞
Sweet Potato Tart


Ingredients 材料

Sweet Shortcrust Pastry 甜派挞皮 (A)
140g Plain Flour 中筋面粉
60g Rice Flour 粘米粉

140g Unsalted Butter 无盐奶油 (room temp 温室回温)

70g Brown Sugar 红糖
1/4 Tsp Salt 盐
40g Beaten Eggs 鸡蛋（打散）
40g Soy Bean Powder 豆浆粉

Sweet Potato Filling 红薯内陷 (B)
500g Sweet Potatoes 黄肉番薯 (diced 切丁)
85g Castor Sugar 细砂糖
50g Brown Sugar 红糖
1 Tsp Vanilla Extract 香草精
4 Egg Yolks 蛋黄
38g Unsalted Butter 无盐奶油
200g Whipping Cream 植物淡奶油
3 Tbsp Black Sesame Seeds 黑芝麻粒


Method 做法

Combine and sift plain and rice flour (A) together into a bowl. Set aside.

材料A的面粉及粘米粉一起混合，过沥入碗搁置待用。

Toast black sesame seeds (B) at 150C degrees or 10 mins. Set aside.

黑芝麻粒B用150C度烤10分钟，搁置备用。

To prepare sweet shortcrust pastry, beat butter (A) until soft and creamy. Add (A) brown sugar, salt, egg and soy bean powder to incorporate. Sift in sifted flour (A) and fold with spatula to combine to form dough. Wrap dough in cling wrap and refrigerate for 3 hours.

事先准备甜派挞皮，把材料A里的奶油置入搅拌盆用搅拌器打至乳霜状，然后把A里的红糖，盐，鸡蛋及豆浆粉混入，混匀。接着就将过沥的面粉粘米粉粉料拌入，用橡皮刮板拌匀成团后用保鲜纸包起来置入冰箱冷藏三个小时后即可用。

Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 3-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.

把冷藏好的面团移出，去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约3至5mm厚度的圆形，轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.

把多余的挞皮撕去，再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 180C degrees.

烤箱预热至180C度。

Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 20 mins.

在冷冻的挞面团铺上一层锡纸，用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins until light golden brown.

把锡纸和小石头取出，再放入烤箱烘烤8至10分钟至表面呈现金黄色即可。

To prepare tart fillings, boil or steam sweet potatoes (B) for 10 mins until soft. Drain and transfer into food processor and blend into puree.

再来准备内陷，将红薯B用煮火蒸10分钟至软熟，沥干置入食物搅拌器搅拌成泥状。

Add (B) castor sugar, brown sugar, vanilla, egg yolks and unsalted butter into the blender to evenly incorporate. Add whipping cream gradually and mix till combined.

把材料B里的砂糖，红糖，香草精，蛋黄及无盐奶油顺序置入搅拌器一起混合，搅匀。再把植物淡奶油混入，混匀即可。

Remove filling mixture from blender and fold in black sesame seeds. Pour filling into prepared tart shell.

取出混合好的挞内陷，加入黑芝麻拌匀后，即可装入烤好的挞模里。

Bake tarts in the preheated oven for 30 mins until thoroughly set. Allow to cool on wire rack before serving.

一起跟挞皮送入已预热好的烤箱烘烤30分钟至熟透即可取出摆在铁架待凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.