沖繩紫薯撻
Purple Sweet Potato Tart

沖繩紫薯切成約1cm厚的圓片，然後蒸至變得柔軟，再用搗碎器壓爛。

趁沖繩紫薯蓉還熱時，加入白砂糖、無鹽牛油和蛋黃拌勻。

在②的混合物中加入淡忌廉和日本豆沙餡拌勻。

將混合物放在唧袋中，並在撻殼上唧出混合物。

放入已預熱至170℃的焗爐中焗約15分鐘。

Cut the purple sweet potatoes into 1 cm wide round slices, soften them in a steamer, and mash them with a masher.

While the purple sweet potatoes are still warm, add the granulated sugar, unsalted butter, and egg yolk, and mix well.

Add the whipping cream and mashed Azuki bean paste to the mixture from ②, and mix.

Put the mixture into a pastry bag and squeeze it out onto the tart shells.

Bake in the oven at 170℃ for about 15 minutes.