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The Crust:

  • Lotus biscuits 400.0 g
  • Butter, unsalted softened 150.0 g
  • White sesame seeds 50.0 g

The Pie Mix:

  • Sweet Potato, baked in the oven until tender, peeled then pureed 800.0 g
  • Eggs, whole 3.0 pc
  • Condensed milk 320.0 g
  • Vanilla extract 10.0 g
  • Cinnamon, powder 2.0 g
  • Chocolate chips 100.0 g

Plating:

  • Marshmallows, mini 200.0 g
  • Lotus biscuit, crushed 50.0 g
  • Chocolate shaving 50.0 g
  1. The Crust:

    • Blend the biscuits with the soft butter in a food processor
    • Combine the mixture with the sesame seeds using a solid spoon or spatula.
    • Divide the mix between 10 lightly greased small tart tins.
    • Press well to even out the cookie crust.
    • Chill until ready to use.
  2. The Pie Mix:

    • In a mixing bowl, combine the sweet potato puree, egg and the condensed milk.
    • Whisk well until smooth.
    • Add the vanilla, cinnamon powder and the chocolate chips.
    • Portion and pour the batter into each of the individual tart crust.
    • Bake in oven on 170°C for 20 minutes or until cooked from the inside. Serve warm.
  3. Plating:

    • Top each tart pie with marshmallows.Use a portable blowtorch to caramelize the top.
    • Arrange the Carte’ Dor Chocolate Topping and the tart on the plate.Garnish with crushed biscuits and chocolate shavings.