Roasted Soybean Powder Sweet Potato Tart

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Sift the cake flour and soybean powder, mix in finely cut butter (50 g), then gradually mix in water with the salt dissolved in it.
2. Gather the dough into one lump, rest it in the refrigerator for about 1 hour, then roll it out with a rolling pin to 0.3 cm thick and prick holes in the surface.
3. Press step 2 into a tart pan so it fits snugly, rest in the refrigerator for 20 minutes, add pie weights, and bake in a 150°C oven for 8 minutes.
4. Soften the butter (30 g), mix in the honey and cream them together, mix in the egg, then fold in the whipped heavy cream, and mix in the boiled, mashed sweet potato and soybean powder.
5. Cut the sweet potato into cubes and bake in the oven.
6. Top the tart with the soybean powder sweet potato cream, then place the baked sweet potato and honey on top.