Sweet Yam Paste Tart aka Orh Nee Tart

 

Ingredients for tart pastry:

225 g. plain flour (sifted)

115 g. unsalted butter (room temperature)

45 g. icing sugar (sifted)

2 egg yolks

Methods:

1. In a bowl, mix flour and icing sugar.
2. Cut room temperature butter into cubes and mix into the flour using a pastry cutter until resembles breadcrumbs.
3. Add in egg yolks and lightly knead into a dough.
4. Pinch a portion of the dough and press into tart moulds.  Prick some holes on the bottom of the tart using fork/toothpicks.  I make 8 big ones using tart shells, and 20 mini ones using mini muffin pan.
5. Bake in a preheated oven of 160 degree Celsius for 15-20 minutes, or until golden brown.
6. Cool before storing in airtight container.
7. Tarts can keep for 1 month in an airtight container.
8. I make my tart shells a day before I make the yam paste and assemble it.

Ingredients for sweet yam paste:

250 g. yam (peeled and cut into slices)

250 g. water

70 g. rock sugar

20 pieces whole Gingko Nuts

70 g. water + 1/2 tbsp. granulated sugar (for cooking the Gingko Nuts)

25 g. thick coconut milk

Methods:

1. In a small pan, cook coconut milk over low heat till the side bubbles.  Do not let it boil.  Leave aside to cool down.
2. In a small pot, cook rock sugar with 250 g. water over low heat until the sugar dissolves.  Set aside and cool before use.
3. Cook Gingko Nuts with sugar until water almost dries up.  Set aside to cool.
4. Steam yam till soft.  Take out from steamer and mash till fine.  Put yam, half of the syrup water in (2), and coconut milk in a blender and blend till smooth and light.  Taste the sweetness of the paste, if you prefer sweeter, add more water syrup.
5. Transfer the yam paste into a pipping bag, snip the tip of the pipping bag and pipe the yam paste into the tart shells.  
6. Topped with a Gingko Nut and serve.

This recipe is adapted from 'Cooking with Lu' with slight adjustments to suit my baking preference.