Sweet Potato Mont Blanc Tart

1.Make crust. In a bowl, cream butter. Add 2 tablespoons of sugar and 1 cup of flour. Mix well. Work with hands until dough almost holds together. Divide the dough into 6 and press lightly buttered muffin baking dish. Poke holes in bottom and side of crust.
2.Make peanut cream. In a bowl, cream 1 tablespoon of butter and 4 tablespoons of peanut butter. Add sugar, flour, egg and crushed peanuts. Mix well
3.Preheat the oven to 350 degrees F
4.In each pie crust, pour peanut cream and bake for 20 minutes. Let it cool.
5.In the mean time, make filling. Peel and cut sweet potatoes into small cubes, boil until tender and mash. Take 1/3 of mashed sweet potato and transfer to the bowl. Add 2 tablespoons of sugar, 1 tablespoon of butter and 1 tablespoon of milk. Mix well.
6.Make sweet potato cream. In another bowl, combine the rest of mashed sweet potato and cool whip. Mix well. Put in a pastry bag.
7.In another bowl. Combine 1/2 cup of cool whip and 2 tablespoons of sugar.
8.When the pie is done, place 1/6 of sweet potato fillings on the center of each tart and cover with cool whip.Then decorate each tart with sweet potato cream to cover the sweet potato filling.
9.Top with Pecan nuts.

Chef's Note & Story

It might look too complicated but actually it is not difficult to make. Crispy tart and creamy sweet potato cream and peanut butter cream. Not good looking photo (I am sorry) but this is so delicious.