Sweet Potato Tart - sugar

Method

• Prepping the tart: I recommend using the dough of "Easy Crunchy Cinnamon Cookies" that's only takes 5 minutes before baking.
• Double the ingredients when using a 21 cm tart pan.
• If using a 18 cm pan, make the recipe as is.
• Roll out the dough to 4 mm thickness and press into the tart pan.
• Poke a few holes on the bottom with a fork.
• Make cookies with leftover dough, or press into madeleine pans to make mini tarts.
• Bake for 20 minutes in a 180C preheated oven.
• Prepping the sweet potatoes: Chop the sweet potatoes into decent sizes and put into a pan.
• Add enough water to soak the sweet potatoes and heat.
• Test with a skewer and make sure you can poke a hole thoroughly.
• Transfer the heated sweet potatoes into a bowl.
• Mash with a masher or a wooden pestle.
• Measure the ingredients as you add to the bowl.
• Mash and mix.
• (adjust the amount of sugar depending on the sweetness of the sweet potatoes.)
• It will turn out like this.
• Fill the tart crust.
• Cover with plastic wrap and press down to shape.
• Mix the egg yolk (for shine) in cutting motion.
• Brush on the surface.
• Bake for 15 to 20 minutes in a 180-200C preheated oven.
• Done.
• The tart crusts are really crunchy when freshly baked.
• From the following day onwards, it will become more moist.
• So fluffy.