Caramelized Korean Sweet Potato Tart (Goguma Tart)
Buttery crust tart filled with a luscious korean sweet potato mousse filling and topped with slightly caramelized sweet potato chunks, nuts and cranberries. Not too sweet but still perfectly satisfies the sweet tooth while not being too indulgent.
One 14×5 rectangle or 9 inch round tart pan
One 14×5 rectangle or 9 inch round tart pan
Sweet Pastry Crust
Goguma Mousse Filling
Goguma Topping
Pastry Crust
  1. In a bowl, whisk the flour with the salt. Place the butter in a separate bowl and beat with a hand or stand mixer until softened. Add sugar into the butter and beat again until light and fluffy. Slowly add in a beaten egg until just incorporated. Add the flour mixture (step 1) into the butter bowl and mix until the dough forms a ball.
  2. Slightly flatten the dough into a circular disc, cover with plastic wrap and refrigerate until firm (at least 30 minutes). Butter or oil a 14 x 5 inch rectangle or 9 inch round tart pan.
  3. Once the dough is chilled, roll it out to be about an inch bigger than the bottom of the tart pan. Evenly pat in the dough, starting from the bottom and up to the sides of the tart pan. Cut off any extras. Cover the tart pan with plastic wrap again and place in freezer for about 15 minutes. (This will help minimize the puffing rise that can occur on the bottom of the tart pan while it bakes. )
  4. Preheat oven to 400 degrees. Lightly prick the bottom of the tart with a fork to further prevent the dough from puffing up as it bakes. Bake for 5 minutes.
  5. Reduce oven temperature to 350 degrees F and continue to bake for about another 8-10 minutes or so until the crust is lightly golden but not completely baked. (To fully bake, it will be another 15 minutes but for this recipe, we will bake more later).
  6. Optional: Layer toasted walnuts over the crust. This acts as a wall between the crust and soft mousse so it doesn’t get too soft at the bottom.
  7. Optional: Layer toasted walnuts over the crust. This acts as a wall between the crust and soft mousse so it doesn’t get too soft at the bottom.
Goguma Mousse Filling
  1. Steam the gogumas in a steamer. Cook over water until soft. **I tested the microwave which is popular way to steam gogumas directly for consumption but I noticed that it didn’t mash to be as creamy in the microwave as over the pot. If you don’t have a steamer insert for a pot, you can directly place the gogumas directly in a pot of water. Also, the gogumas will lose a slight bit of weight as it steams so I aim for about 285-300 g of uncooked goguma
  2. Measure 250g of steamed goguma. Add in the rest of the mousse ingredients and mix well until all incorporated. Spoon in the mousse filling evenly over the walnut later in the crust.
Goguma Topping
  1. Cut the uncooked goguma into about 1 cm (2/5 inch) cubes. Sit the cubed uncooked goguma in water for about 10 minutes so some of the starch will soak out. Take the cubed goguma out of the water and dry on paper towels.
  2. Bring to a boil the heavy cream, sugar, honey and butter in a fry pan or small pot. Once the pot begins to simmer/boil, add in the cubed goguma.
  3. Once the liquid has reduced by about half, add in the nuts and cranberries. Reduce until the liquid has all evaporated and only the toppings are left with some syrup! Pour the topping evenly on top of the goguma mousse.
  4. Bake at 350 degrees F for about 12 minutes. Increase oven temperature to 400 degrees F and bake for another 10-15 minutes until the topping seems to look slightly browned. Keep check that the crust doesn’t burn. If the crust seems to start browning too much, place some foil just on the sides of the crust.
  5. Optional: I like to cover the sides of the crust and broil for about 30sec – 1 minute. Keep a close eye on this because it will burn real fast! Don’t ruin all your hard work at the end!
Recipe Notes

This recipe is adapted from a Korean recipe which is measured in grams so I highly recommend measuring by weight if possible. I’ve written out by cups/Tbsp to the best of my ability.