Asian Fusion Sweet Potato Tart

Ingredients

In this Asian adaptation, the traditional Sklandrausis crust is replaced with a rice flour crust infused with Asian spices. The filling incorporates Asian flavors such as ginger, garlic, and soy sauce, giving the tart a unique twist. The result is a fusion of Latvian and Asian culinary traditions, creating a harmonious blend of flavors. We alse have the original recipe for Sklandrausis, so you can check it out.

• For the crust: For the crust:
• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 2 large sweet potatoes, peeled and cubed 2 large sweet potatoes, peeled and cubed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 0.9g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the rice flour, all-purpose flour, salt, ginger, turmeric, and cumin for the crust.
3. 3.
   Add the vegetable oil and cold water to the dry ingredients. Mix until a dough forms.
4. 4.
   Roll out the dough on a lightly floured surface and transfer it to a tart pan. Press the dough evenly into the pan, covering the bottom and sides.
5. 5.
   In a large pot, boil the sweet potato cubes until tender. Drain and transfer to a mixing bowl.
6. 6.
   Mash the sweet potatoes until smooth. Add the soy sauce, grated ginger, minced garlic, salt, black pepper, and coconut milk. Mix well.
7. 7.
   Pour the sweet potato filling into the prepared crust, spreading it evenly.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is set.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Sweet potatoes — Make sure to boil the sweet potato cubes until they are tender enough to mash easily. This will ensure a smooth and creamy filling.
• Rice flour — Use a fine rice flour for the crust to achieve a delicate texture.
• Soy sauce — Opt for a low-sodium soy sauce if you prefer a less salty flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the sweet potato filling.
• Experiment with different Asian spices such as lemongrass or curry powder to customize the flavor profile.
• Serve the tart warm with a dollop of coconut yogurt or a drizzle of sweet chili sauce for added depth of flavor.
• If you prefer a crispier crust, blind bake the crust for 10 minutes before adding the filling.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven for a few minutes to regain the crispness of the crust.

Serving advice

Serve the Asian Fusion Sweet Potato Tart as a main course accompanied by a fresh green salad dressed with a tangy Asian vinaigrette. Alternatively, it can be served as an appetizer or a side dish alongside other Asian-inspired dishes.

Presentation advice

Garnish the tart with a sprinkle of chopped fresh cilantro or green onions to add a pop of color and freshness. Cut the tart into neat slices and arrange them on a platter for an elegant presentation.