Matcha Sweet Potato Mont Blanc - Merry Christmas

Ingredient	Method
A) Sable breton 40g  sugar 40g  butter 1 A egg yolk 1/2 tsp vanilla extract 60g low protein flour 1/2 tbsp baking powder  1.5 tsp matcha powder	1. In an electric mixer, cream the butter and the sugar together. Add the egg yolks and vanilla extract.  2. Add the flour, matcha powder and baking powder combined until it incoporate.  3. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours. 4. Divide the dough into 4-5 equal small portions and press into tart moulds. 5. Place the other mould onto the dough and press gently and then send it to oven (together with the top mould). 6. Bake at 180C for about 30 minutes or until golden brown.
B) Sour cream 50-60g sour cream 15-20g icing sugar	Combine all ingredient and mix well. Re-fridge before use. *can be replaced with Crème Chantilly
C) Matcha sweet potato cream topping 90g japanese sweet potato, steamed 1 tbsp butter 1 tbsp condensed milk  30g milk/heavy cream/soya milk 2 tsp matcha powder 1/2 tsp vanilla essence	1. Mash the sweet potato until smooth. 2. Press the sweet potato through a fine sieve to remove any large potato puree chunks. 3. Mix the potato puree, butter, sugar, vanilla essence, condensed milk and milk until well combined. 4. Place the cream in a piping bag (may use mont blanc Wilton #234 tip). Set aside.
~other ingredient: 4/5strawberries, 2-3 oriental butter layer cakes (cut into half)
Assemble: 1) Place the trimmed layer cake on the sable breton round disk by applied some sour  cream onto the sable breton . 2) Place strawberry onto the cake by applied some sour cream on the cake.  3) Pipe/spread the sour cream around strawberry to create a high dome. 4) Pipe the match sweet potato cream noodle over the dome you made. 5) Finally decorate mont blanc according to your imagination.   6) Fridge for 0.5-1 hour before served .