Banh Tart Khoai Lang (Sweet Potato and Coconut Tart), Sweetened with Monk Fruit
Sweets and drinksBaked GoodsVietnam1 hour resting the dough, 20 minutes baking at 160 degrees C
These tarts have a crisp shell and a smooth sweet potato filling rich with coconut milk, finished with a scattering of coconut flakes. Baked at a moderate temperature, the filling sets without cracking.
The tricky part is the shell, which tends to puff up mid bake. Pricking the dough evenly with a fork before baking takes care of that. The pastry needs a full hour resting in the fridge, since warm dough sticks to the rolling pin and shrinks in the tin.
This batch weighs about 821g, at roughly 212 calories per 100g.
Method
Sift 108g all purpose flour into a bowl, add 60g unsalted butter softened at room temperature and 27g kOBE Monk Fruit Blend, and mix until the mixture is pale yellow and crumbly like corn grits.
Stir a pinch of salt into cold water, separate 1 egg, and beat half the yolk into the salted water.
Work the flour mixture into the yolk and salted water, knead it into a smooth dough, wrap it and rest it in the fridge for 1 hour.
Rinse 250g sweet potato, peel it, cut it into small pieces, soak it in lightly salted water to stop it browning, then boil it until soft and blend it smooth with 30ml lime juice.
Beat 20g softened unsalted butter with 36g kOBE Monk Fruit Blend, then add 120ml fresh coconut milk, 1 teaspoon cornstarch and the yolks of 2 eggs and beat until combined. Fold in the blended sweet potato.
Roll the pastry thin, cut circles using the rim of the tart tin, press them into the tins and prick the bases evenly with a fork.
Preheat the oven to 180 degrees C, spoon the filling into the tart shells, arrange them on a tray and bake at 160 degrees C for about 20 minutes until the filling sets. Scatter coconut flakes on top if wanted.
Tips
Prick the pastry before baking so the shell stays flat.
The coconut flakes are optional and go on only if wanted.
Butter should be soft at room temperature before mixing, since melted butter gives a crumbly shell.
Let the boiled sweet potato steam dry for a few minutes before blending, as wet potato makes a loose filling that takes longer to set.
kOBE Monk Fruit Blend dissolves more slowly, so beat it with the butter a little longer, until the mixture is completely smooth, before the coconut milk goes in.
kOBE Monk Fruit Blend does not brown, so a thin brush of egg yolk before the tarts go into the oven gives a deeper color.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.