Tart Base Preparation

1. Sieve together Prima Top Flour and almond powder. Set aside.
2. Cream softened butter, sugar and salt together until soft.
3. Gradually add flour mixture into the creamed butter and mix until loose crumbs of dough is formed.
4. Add in a whole egg and mix until a dough ball is formed. Set aside in the fridge to rest for about 30 minutes.

Filling Preparation

1. In a pot, heat up the coconut milk, water, dark brown sugar, gula melaka, butter and salt until well dissolved. Remove from heat and let it cool.
2. Once cooled, add in the eggs, glutinous rice flour and mix until the flour has fully dissolved. Sieve the mixture to ensure a smooth consistency. Cover with a cling wrap and set aside in the fridge.
3. Peel the sweet potatoes and slice them into small pieces. Bake the sweet potatoes at 180°C for about 15-20 minutes. Transfer the baked sweet potatoes to a food processor and blend them until it reaches a paste-like consistency. Set aside.

Bake & Combine

1. Pre-heat oven to 180°C.
2. Remove the tart base dough from the fridge and divide it into 30g each. Shape each dough ball according to your desired tart mould using your thumb and index finger.
3. Place 20g of sweet potato paste into each tart base and flatten slightly with a spoon.
4. Fill up the remaining space in the tart base with the nian gao filling until full.
5. Arrange the tarts on a baking tray and place them at the bottom rack of the oven.
6. Bake the tarts at 180°C for 25-30 minutes or until the base is golden brown. Let it cool before removing the mould. Tarts are ready to serve.