2 recipes of tart crust dough (see recipe below)
Sauce
3 tablespoons of butter or margarine
1/3 cup of all-purpose flour
Salt and pepper to taste
Granulated sugar to taste
2 cups of milk
Hot water
1 kg of peeled and sliced sweet potatoes
4 carrots, peeled and sliced into thin rounds
3 medium-sized onions, sliced into thin rounds
1 egg yolk mixed with 1 tablespoon of hot water
2 recipes of tart crust dough (see recipe below)
Sauce
3 tablespoons of butter or margarine
1/3 cup of all-purpose flour
Salt and pepper to taste
Granulated sugar to taste
2 cups of milk
Hot water
1 kg of peeled and sliced sweet potatoes
4 carrots, peeled and sliced into thin rounds
3 medium-sized onions, sliced into thin rounds
1 egg yolk mixed with 1 tablespoon of hot water
Bake the tart crust dough, line a refractory mold greased to 2 liters capacity
Melt the butter, add the flour and mix well
Remove from heat and add milk, salt, pepper, and sugar
Cook until thickened and smooth
Cook the sweet potatoes and carrots for 10 minutes, then drain
In 2 tablespoons of butter, sauté the onion for 5 minutes
And in a mold lined with tart crust dough, place one-third of the sweet potatoes, carrots, and half the onion, in layers
Cover with one-third of the sauce
Pile on the remaining sweet potatoes, carrots, and onions, in layers, intermingling with the sauce
Place 2 tablespoons of butter, broken into small pieces, over the last layer of sauce
Cover the cake with this dough, forming an oval piece 32 cm x 24 cm, and cover the cake with this dough
Baste this covering with egg yolk mixed with hot water
Use 3/4 of the dough to make strips for decorating the cake
Make two holes in this covering to allow steam to escape
Baste with more egg yolk and bake at 375°F (190°C) for 70 minutes, or until golden brown and sauce starts to flow from the holes
Dust with powdered sugar.