Recipe courtesy of Tanya Holland
Sweet Potato Tart
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1065
- Total Fat
- 76
- Saturated Fat
- 47
- Carbohydrates
- 85
- Dietary Fiber
- 4
- Sugar
- 25
- Protein
- 13
- Cholesterol
- 309
- Sodium
- 677
- Total: 1 hr 30 min
- Prep: 50 min
- Cook: 40 min
Ingredients
Pastry dough:
4 1/2 cups flour
12 ounces cold diced butter
2 teaspoons salt
3/4 to 1 cup ice water
Filling:
2 cups cooked sweet potatoes, peeled, boiled, drained, and mashed
4 eggs
1 cup light brown sugar
1 orange, juiced
1 cup heavy cream
2 ounces unsalted butter, melted and slightly cooled
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
Cinnamon Whipped Cream:
2 cups heavy cream
1 tablespoon ground cinnamon
1 tablespoon sugar
Directions
- In a food processor, combine the flour, butter, and salt, and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough.
- Do not knead, you are just slightly manipulating it. Form into a disc and wrap. Chill. Roll out on floured surface and place in greased 9-inch tart pan. Blind bake tart shell for 10 minutes in a 350 degree F oven.
- In a mixing bowl, combine sweet potato puree, eggs, sugar, orange juice, heavy cream, butter, and spiced thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree F oven and bake for 25 minutes or until center is set. Let cool.
- Whip cream, cinnamon, and sugar to desired consistency.