Chiffon sweet potato tarts

Ingredients

Crust:

• 8 ozs all-purpose flour
• 2 ozs powdered/confectioner's sugar
• a pinch of salt
• 4 ozs chilled butter - cut into 1/2 inch cubes
• 1/2 oz shortening
• 1 large egg, lightly beaten
• 1/4 teaspoon vanilla extract

Filling:

• 1 envelope or 1 tbsp gelatin
• 1/2 cup brown sugar
• 1/2 teaspoon. salt
• 1/2 teaspoon. cinnamon
• 1/2 teaspoon. nutmeg
• 1/2 teaspoon. ginger
• 1 1/4 cup mashed sweet potato(prick 2 large sweet potatoes with a fork and microwave on high for 8 minutes, turn the sweet potatoes around after 4 minutes.  Let it cool, peel the skin off and mash)
• 3 egg yolks
• 1/2 cup milk

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Preparation

• To Make The Crust:
  Put all-purpose flour, powdered sugar and salt into the food processor and pulse to mix. Add in chilled cubed butter and shortening, pulse until fine breadcrumb like.
• Add vanilla extract to beaten egg and then add into flour mixture with the machine running and stop machine as soon as the dough is formed. Do not overmixed.
• Remove and wrap dough with plastic wrap and leave in the fridge for at least 30 minutes before using. Divide into small balls which will fit the tart moulds and press the ball into the moulds to make tartlets.
• Dock the pastry with a fork and put a piece of aluminium foil over the tartlets and weigh them down with pie weights or beans and bake in preheated oven of 375f for 10 minutes.
• Remove from oven and remove the weights and aluminium foil and return the tartlets to finish and browning in the oven - another 5 - 8 minutes.
• To make the filling:
  Bloom the gelatin with 2 tablespoons water. Heat milk and sugar until sugar is dissolved. Remove from heat and add in the egg yolks and stir well. Add in the gelatin and cook until gelatin is dissolved and the batter is thickened. Turn off the heat and add in the mashed sweet potatoes. Put filling into a piping bag with a large star tip and pipe onto the baked tartlets. Sprinkle with crushed sliced almonds.