Small Apple and Sweetened Sweet Potato Tarts

• 600 grams Sweet potato
• 60 grams Butter
• 80 grams Heavy cream
• 1 up to 40 grams Sugar
• 8 drops Vanilla oil
• 2 tbsp Brandy
• 2 Egg yolks
• 1 Optional: Heavy cream
• 125 grams Cake flour
• 20 grams Almond flour
• 60 grams Butter
• 35 grams Sugar
• 1 Egg yolk
• 1 Apple
• 20 grams Sugar
• 1 tsp Lemon juice
• 1 tbsp Brandy

1. Make the tart crust usingup to Step 7, then store it in the refrigerator.
2. The picture shown here is a doubled recipe, so it may appear to be a lot.
3. Wash the sweet potato, wrap it in paper towels and microwave at 600 W for 30 seconds, then at 200 W for 25 minutes.
4. It should cook until you can easily poke a toothpick through it.
5. The amount of time it takes to heat up the sweet potato varies depending on the weight of the sweet potato.
6. Check the sweet potato from time to time using a toothpick and adjust the baking time.
7. Make the diced apple while heating up the sweet potato.
8. Dice the apple into 1 cm pieces.
9. Put the diced apple, sugar, and lemon juice in a sauce pan and heat.
10. Continue mixing while simmering.
11. Simmer until there is just a bit more liquid left.
12. Add brandy after stopping the heat and mix quickly.
13. Drain the liquid using a sieve and let it cool down.
14. If you flavor tea with the drained liquid, it will taste delicious.
15. Make a cut in the softened sweet potato while it is still hot and scoop out the flesh using a spoon.
16. Be careful not to burn yourself!
17. !
18. Add the butter, heavy cream, sugar, vanilla oil, and brandy while the sweet potato is still hot.
19. Mash well using a potato masher.
20. Strain the mixture.
21. Omit this process if you are pressed for time.
22. Add the egg yolks one at a time and mix well.
23. If the paste is too hard to pipe, add the heavy cream for a little at a time to make it smoother.
24. Massage the tart crust to soften it.
25. Place the tart crust in between plastic wrap and roll it out to about a 5-mm thickness.
26. Cut out the crust.
27. Preheat the oven to 180C.
28. Bake the tart crust in an oven preheated to 180C for 10 minutes.
29. Bake until the surface is slightly browned.
30. Fill a pastry bag with the sweet potato paste and thinly pipe it out onto the tart crust.
31. Then pipe the paste in the shape of a doughnut.
32. Place about 1 scant teaspoon of diced apple in the center of the doughnut shape.
33. Bake for 22 minutes in an oven preheated to 200C.
34. Let the tart cool completely, and then they are ready.

butter, heavy cream, sugar, vanilla oil, brandy, egg yolks, heavy cream, flour, flour, butter, sugar, egg yolk, apple, sugar, lemon juice, brandy

Taken from cookpad.com/us/recipes/145228-small-apple-and-sweetened-sweet-potato-tarts (may not work)