Recipe of Gordon Ramsay Small Apple and Sweetened Sweet Potato Tarts
by Gabriel Benson
Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, small apple and sweetened sweet potato tarts. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Small Apple and Sweetened Sweet Potato Tarts is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Small Apple and Sweetened Sweet Potato Tarts is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have small apple and sweetened sweet potato tarts using 20 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Small Apple and Sweetened Sweet Potato Tarts:
Get Sweetened sweet potato
Prepare 600 grams Sweet potato
Make ready 60 grams Butter
Get 80 grams Heavy cream
Make ready 1 up to 40 grams Sugar
Take 8 drops Vanilla oil
Get 2 tbsp Brandy
Get 2 Egg yolks
Take 1 Optional: Heavy cream
Take Tart crust (Recipe ID: 1472093)
Make ready 125 grams Cake flour
Make ready 20 grams Almond flour
Make ready 60 grams Butter
Take 35 grams Sugar
Make ready 1 Egg yolk
Get Diced apple
Make ready 1 Apple
Prepare 20 grams Sugar
Take 1 tsp Lemon juice
Get 1 tbsp Brandy
Instructions to make Small Apple and Sweetened Sweet Potato Tarts:
Wash the sweet potato, wrap it in paper towels and microwave at 600 W for 30 seconds, then at 200 W for 25 minutes. It should cook until you can easily poke a toothpick through it.
The amount of time it takes to heat up the sweet potato varies depending on the weight of the sweet potato. Check the sweet potato from time to time using a toothpick and adjust the baking time.
Make the diced apple while heating up the sweet potato. Dice the apple into 1 cm pieces.
Put the diced apple, sugar, and lemon juice in a sauce pan and heat. Continue mixing while simmering. Simmer until there is just a bit more liquid left.
Add brandy after stopping the heat and mix quickly.
Drain the liquid using a sieve and let it cool down. If you flavor tea with the drained liquid, it will taste delicious.
Make a cut in the softened sweet potato while it is still hot and scoop out the flesh using a spoon. Be careful not to burn yourself!!
Add the butter, heavy cream, sugar, vanilla oil, and brandy while the sweet potato is still hot. Mash well using a potato masher.
Strain the mixture. Omit this process if you are pressed for time.
Add the egg yolks one at a time and mix well. If the paste is too hard to pipe, add the heavy cream for a little at a time to make it smoother.
Massage the tart crust to soften it. Place the tart crust in between plastic wrap and roll it out to about a 5-mm thickness.
Cut out the crust. Preheat the oven to 180℃.
Bake the tart crust in an oven preheated to 180℃ for 10 minutes. Bake until the surface is slightly browned.
Fill a pastry bag with the sweet potato paste and thinly pipe it out onto the tart crust.
Then pipe the paste in the shape of a doughnut.
Place about 1 scant teaspoon of diced apple in the center of the doughnut shape.
Bake for 22 minutes in an oven preheated to 200℃. Let the tart cool completely, and then they are ready.
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