SWEET POTATO TART

This Sweet Potato Tart is a delightful dessert that combines the natural sweetness of roasted sweet potatoes with a buttery, flaky crust and a spiced filling. Perfect for fall or any time of year, it offers a comforting alternative to traditional pumpkin pie with its rich, smooth texture and warm spices like cinnamon, nutmeg, and vanilla. The combination of the slightly caramelized sweet potato filling and the crisp, golden crust makes each bite irresistible. Whether served as a festive dessert for the holidays or as a treat for any occasion, this Sweet Potato Tart will quickly become a favorite.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 egg yolk
• 1-2 tbsp ice water

For the Filling:

• 2 medium sweet potatoes (about 2 cups mashed)
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger (optional)
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 cup whole milk
• Pinch of salt

Instructions:

1. Prepare the Crust:
   • In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
   • Add the egg yolk and pulse to combine. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
   • Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Prepare the Sweet Potatoes: Pierce the sweet potatoes with a fork and bake them in the oven for about 45 minutes or until soft. Alternatively, you can boil them in water until tender. Once cooked, let them cool slightly, then peel and mash the sweet potatoes until smooth.
4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit into a tart pan (approximately 9 inches in diameter). Press the dough into the bottom and sides of the pan. Trim any excess dough from the edges. Place the tart shell in the freezer for 10-15 minutes to chill before baking.
5. Blind Bake the Crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for about 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes until golden. Remove from the oven and set aside.
6. Prepare the Filling: In a medium bowl, whisk together the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger (if using), and vanilla extract. Add the eggs, heavy cream, milk, and a pinch of salt, and whisk until smooth and well combined.
7. Assemble the Tart: Pour the sweet potato filling into the pre-baked tart shell. Smooth the top with a spatula and bake for 30-35 minutes, or until the filling is set and slightly golden around the edges.
8. Cool and Serve: Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving to allow the filling to set. Serve chilled or at room temperature with a dollop of whipped cream or a sprinkle of cinnamon.

This Sweet Potato Tart offers a deliciously creamy, spiced filling that pairs perfectly with the crisp, buttery crust—making it a stunning and satisfying dessert for any occasion!