Formoza Tart with Vanilla Ice Cream and White Chocolate Sauce

For the Tart:

• • --- (25cm) Sablé Pastry
• • --- 120g unsalted butter
• • --- 50g icing sugar
• • --- 1 egg
• • --- 200g all-purpose flour

Filling

• • --- 7-8 Formozas (Cypriot sweet potatoes/yams), not too ripe
• • --- 1 tablespoon (10g) ground ginger
• • --- 20g cold butter, cut into cubes

For the Vanilla Ice Cream

• • --- 100g milk
• • --- 500g heavy cream
• • --- 400g condensed milk (one can)
• • --- 2 sachets (10g) vanilla

For the White Chocolate Sauce:

• • --- 70g heavy cream
• • --- 20g water
• • --- 100g white chocolate and ground ginger

For the Sablé Pastry:

1. 1. Beat the butter and sugar well in a mixer, then add the egg. Add the flour and knead. Let the dough rest in the refrigerator for a short while. Proceed with the Formozas. Slice them thinly and try to keep them together so they look beautiful in the tart.
2. 2. Roll out the pastry to about half a centimeter thick and cut it with a tart ring. Take a second piece of dough to form the sides of the tart. Place the sliced Formozas inside the tart pan and evenly pour honey and a little ginger over them.
3. 3. Add the butter cubes and bake at 180 °C for about 20-25 minutes, or until the edges turn golden brown.

For the Ice Cream:

1. 1. Beat the milk and heavy cream in a mixer until they gain volume, then add the condensed milk and vanilla.
2. 2. Beat again until fully incorporated.
3. 3. Transfer the ice cream to an airtight container and place it in the freezer for 3-4 hours.

For the White Chocolate Sauce:

1. 1. Heat the heavy cream with the water, then add the white chocolate and ginger.
2. 2. Stir well.
3. 3. Serve hot and/or cold.