Sweet Potato confit tarts,Burnt marshmallow,candied chiles covered in Dark bitter Chocolate
our sweet for the weekend…recipe and photo pending
Sweet Potato confit Tart Tatin,with a Muscovado&Seasalt Caramel, Candied Chile covered in Dark Bitter Chocolate and Burnt Marshmallow
Sweet Potato-2 big potato
Sea Salt Flakes- a pinch
Chiles ( Red)-5 red chiles,fat, shinny and deseeded, deveined and cut into fine strips
Puff pastry-1 block enough for covering a 12 unit muffin tray
Dark Bitter Chocolate( ideally 80% pure chocolate)-1 bar,melted in a Baine Marie
White Marshmallows- little ones enough to cover all tarts
Place sweet potato in oven at 220C until skin loosens from flesh-20 mins.Take out oven, let cool and peel.Place in pot, where you have previously melted the sugar with the butter, cook in slow heat for 20 mins.Cut in thick slices and fill bottoms of muffin tray with them, let cool.
Add the caramel that was left in the pot where you confited the sweet potato, to the muffin tray covering the slices of Sweet Potato.
Add to each a pinch of sea salt flakes let cool.
Cut rounds of puff pastry, cover the muffin tray holes with them, brush eggwash over the pastry and cook for 20 mins at 200C, take out when golden.
Cover with heavy tray and turn, let cool.
In different pot, make a caramel with brown sugar( use 300 grams of sugar and a bit of water to make a caramel),infuse the chile strips until they turn translucent.Take them out of pot and place in a wire mesh to cool and dry.
Reserve this caramel to decorate plate later on.( it will taste of chiles but will not be hot).
Once chile strips are dry, dip them in the melted Dark bitter chocolate and let to air dry.
The chile srtips can be made in advance and dried in oven at 60C overnight.
To serve: Cover the tarts with Marshmallows, place in oven or under grill until marshmallows are puffed and golden with a bit of burnt.
Garnish with the candied chile&chocolate strips, and spoon on plate a bit of chocolate and the chile syrup