Purple Sweet Potato Cheese Tart

Name: Purple Sweet Potato Cheese Tart
Ingredients: 80g butter; 47g powdered sugar; 28g whole egg; 20g almond flour; 105g low-gluten flour; a pinch vanilla essence; 250g purple sweet potato puree; 200g cream cheese; 40g sugar; 1.5g whole egg; 80ml milk; 200g purple sweet potato puree; 40g butter; to taste heavy cream; 100g heavy cream; 20g cream cheese

This vibrant purple sweet potato cheese tart blends the natural sweetness of purple sweet potatoes with rich, creamy cheese filling in a crisp buttery crust, offering a perfectly balanced Chinese-inspired dessert.

Varies

Medium

0 favorites

Story

Drawing on traditional Chinese dessert flavors, this purple sweet potato cheese tart features a flaky homemade crust filled with smooth, lightly sweetened purple sweet potato puree and a velvety cheese topping, creating a delightful mix of textures and flavors that works equally well for casual snacks and special occasions.

Ingredients

butter 80g

powdered sugar 47g

whole egg 28g

almond flour 20g

low-gluten flour 105g

vanilla essence a pinch

purple sweet potato puree 250g

cream cheese 200g

sugar 40g

whole egg 1.5g

milk 80ml

purple sweet potato puree 200g

butter 40g

heavy cream to taste

heavy cream 100g

cream cheese 20g

Instructions

Step 1

Sweet Tart Crust (from Ever-changing Tarts) 80g unsalted butter 47g powdered sugar 28g whole egg (room temperature, or slightly warmed over a water bath) 20g almond flour 105g all-purpose flour a small amount of vanilla extract - Let butter soften to room temperature, then beat until smooth; add powdered sugar and beat until fully combined - Add 1/3 of the almond flour and 1/3 of the whole egg alternately, mixing well after each addition - Sift in all the flour and mix gently, do not overmix; stop mixing when a faint trace of dry flour remains, then press the dough into a flat disc, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour or overnight - Take out the dough, flatten it, roll it into a 3mm thick tart crust, line it in the tart mold, and prick holes all over with a fork

Step 2

Purple Potato Cheesecake Filling 250g steamed purple potato puree (no added liquid during steaming) 200g cream cheese 40g sugar 1.5 whole eggs (just enough to use up the extra half egg leftover from making the tart crust earlier) approximately 80ml milk - Cut purple potatoes into chunks and steam until fully cooked, peel them, then mash into a smooth puree; add milk in batches to adjust to a suitable consistency. Since the water content of steamed purple potato puree varies, the amount of milk is only an estimate, so you will need to test it; the ideal consistency is relatively runny, just barely able to flow - Let cream cheese soften, then add sugar and beat until smooth; add whole eggs in batches and beat until fully combined after each addition - Mix the purple potato puree and cheesecake batter together; you can pass the mixture through a sieve if desired (you can skip this step if there are not many fibrous strands, haha)

Step 3

After the cheesecake batter is ready, take out the chilled tart crust, line it in the mold, prick holes all over, then pour in the cheesecake batter until it is about 90% full. Bake at 170-175°C, on the second rack from the bottom, for approximately 50 minutes.

Step 4

Decoration Purple buttercream: Approximately 200g purple potato puree + 40g melted butter + an appropriate amount of heavy cream (only about 2/3 of this total amount is actually used for piping). While the purple potato puree is still warm, mix it with the melted butter/cream until it reaches a consistency suitable for piping, then use a large 8 or 10-tooth piping tip to pipe a shell pattern. White buttercream: 100g heavy cream + 20g softened cream cheese, whip the heavy cream first, then add the cream cheese and continue whipping until it reaches a consistency suitable for piping, then use a smaller 8-tooth piping tip to pipe into the gaps.