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Purple Yam Crumble
- Mix well all ingredients into a dough.
- Roll it into 0.3mm and mould it into desire tart mould.
- Fill up with almond cream and bake in the oven at 170ºCfor 20 minutes.
- Beat butter and sugar until fluffy.
- Add in egg and continue mix it.
- Lastly add in flour and ground almond.
- Mix well all ingredients and it’s ready to use.
- Mix well lemon juice, sugar, whole egg and egg yolk in a mixing bowl and double boil it to 85ºC.
- Add in gelatine mass and mix well.
- Add in butter and blend it with hand blender.
- Mix all ingredients until it form a crumbly dough.
Sugar Dough
Almond Flour
Lemon Curd
Crumble Dough
Ingredients
4 Portions
Sugar Dough | ||
| Lurpak® Soft butter | 125 g | |
| Icing sugar | 125 g | |
| Whole eggs | 50 g | |
| All purpose flour | 275 g | |
| vanilla essence | ½ g | |
Almond Cream | ||
| Castor sugar | 112 g | |
| ground almonds | 125 g | |
| Lurpak® Soft butter | 125 g | |
| eggs | 125 g | |
| flour | 20 g | |
Lemon Curd | ||
| Purple sweet potatoes | 120 g | |
| yam | 120 g | |
| Lurpak® Soft butter | 30 g | |
| Arla® Pro Whip & Cook 30% fat | 50 g | |
Crumble Dough | ||
| Icing sugar | 80 g | |
| flour | 80 g | |
| ground almonds | 80 g | |
| Lurpak® Soft butter | 80 g | |
