Yam Tart with Marshmallows – Alternative Way to Enjoy Yam Casserole

Thanksgiving day is nearly here! Making yam casserole on Thanksgiving day is our household tradition, but for a change (like many things in 2020), I decided to turn it into cute Hello Kitty yam tarts.

To make this tart possible, I made homemade marshmallows. I’m thankful for the recipe from ashleemarie.com<3 The tart pastry recipe was referenced from Better Homes and Garden cookbook that I own for a long time.

The original yam casserole recipe comes from my husband’s grandmother. If you just want to try our traditional yam casserole:

1. Follow the recipe for yam filling from below (ingredient & Instruction)
2. Place yam filling in a casserole dish and put store-bought mini marshmallows all over on top.
3. Bake casserole in a 350 degree F oven for 15 minutes or until marshmallow gets lightly toasted.

There are multiple stages to make this tart and conquering all stages in one day can be exhausting. I recommend making tart shells on one day and making yam filling and marshmallow on the next day to make the process easier.

_{WHAT TOOLS HELP MAKE THESE YAM TARTS?}

• Perforated tart rings
• Perforated Silicone baking mat
• Candy thermometer
• Electric mixer / Hand mixer
• Parchment paper
• Mesh strainer
• Piping bag/ziplock Bag
• Blowtorch

---

Ingredients

Tart Pastry (Makes 6 tart shells – 3” diameter each + Hello Kitty Decoration)

• 1 ¼ cups all-purpose flour
• ¼ cup sugar
• ½ cup cold butter
• 2 beaten egg yolks
• 1 tablespoon cold water

Yam Filling (Fill 6 tart shells + some extra)

• 1 large yam (about 1 lb.)
• 1 tablespoon butter
• ⅛ cup orange juice
• ¼ teaspoon cinnamon powder

Marshmallow (Makes One 12” x 16” marshmallow sheet*)

*If you like your marshmallow to be thicker than 1/4″, use smaller pan like 9″ x 13′)

• 3 tablespoon unflavored gelatin powder
• 1/3 cup cold water
• 3 cup granulated sugar
• 1 1/2 cup water
• 1 1/2 teaspoon vanilla
• 1/3 cup cornstarch
• 1/3 cup powdered sugar

Instruction

For tart pastry

1. In a medium mixing bowl stir together flour and sugar. Cut in butter until pieces are the size of small peas.
2. In a mixing bowl stir together egg yolks and cold water. Gradually stir the yolk mixture into the flour mixture. Gently knead the dough just until a ball forms.
3. On a lightly floured parchment paper, flatten the pastry dough to about ⅛ inch thickness. Cover with another piece of lightly floured parchment paper. Chill for 30 to 60 minutes.
4. Once the dough has chilled, remove the top parchment paper. Using perforated tart rings, cut 6 circle tart bases out of the flattened dough. Leave the rings around the tart base.
5. Collect the leftover dough around the rings. Make a ball form and flatten it again on the parchment paper. (If the dough is too soft, chill the flattened dough for 30 to 60 minutes again.)
6. From the flattened dough, cut long strips of dough about 7-8” long and ¾” wide using a sharp knife.
7. Place the strips on the inside of the tart rings. Press them against the side to line them up with the tart base.
8. Cut off any excess dough from the top with a sharp knife.
9. Collect the leftover dough and make a ball form. Then flatten it again on the parchment paper. Cut out shapes with cookie cutters to make decorations (I used this one).
10. Freeze the tart shells and decorations for 30 min to 1 hour.
11. Bake the frozen tart shells and decorations in a 320 degree F oven for 15 minutes or until they are lightly golden.
12. Completely cool the tart shells and the decorations on a wire rack. Once cooled, remove the perforated rings and decorate the cut-out pastry with icing.

For Yam Filling

1. Microwave a yam in the microwave until it’s soft (about 8 – 10 min)
2. Once yams are cool enough to touch, peel the skins off and mash the yam in the large bowl with a fork.
3. Once yam is roughly mushed, add butter, orange juice, and cinnamon then blend with a hand mixer until smooth.

For Marshmallow

1. Soak the gelatin in 1/3 cup of cold water in a small bowl and set aside to swell for 10 minutes.
2. In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.
3. Add the swollen gelatin and dissolve.
4. Raise the temperature and bring to a boil – once it comes to a boil don’t stir anymore.
5. Boil steadily, but not vigorously, until the mixture hits 230-234 (thread stage) – remember to adjust for your altitude. It should take 7-15 mins.
6. Remove from the heat and pour into a bowl, or mixer and add the vanilla and beat the mixture until very thick and white.
7. Line 12” x16” pan with parchment paper, and spray nonstick spray over it. Pour the mixture into the pan
8. let set completely in the room temperature – about 2 hours
9. Dust generously with a mixture of cornstarch and icing sugar
10. Use tart rings, cut the marshmallow into circles.

For the Assembly

1. Put yam filling into a piping bag or ziplock bag. Cut off the bottom corner and pipe yam filling into the cooled tart shells. Fill the tart shell enough to make a mound. Smooth surface with a butter knife.
2. Place circular marshmallow sheet on top of the yam filling.
3. Lightly roast the surface of the marshmallow with a blowtorch.
4. Place the tart decoration on top. Enjoy!

---

If you like Hello Kitty dessert, check these out

• Hello Kitty Cookies
• Mochi – Shaped in Hello Kitty and Pompompurin
• Hello Kitty Donuts