Sweet Potato Tart
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Submitted by Eric M. Williams, CEC
For the crust:
2 cups all purpose flour
¼ teaspoon sugar
½ tsp. Salt
¾ cup unsalted butter, diced and chilled
3 Tbsp. Vegetable shortening, chilled
4 Tbsp. Ice water
For the custard:
2/3 cup heavy cream
1/3 cup granulated sugar
12 oz. Sweet potato, roasted, peeled and pureed
1/8 tsp. Cinnamon
1/8 tsp. Nutmeg
For the crust
In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar and salt and mix on medium speed to incorporate. Add ½ of the butter and shortening, mixing until the texture resembles coarse cornmeal. Add the remaining butter and shortening and mix to a fine cornmeal consistency. Add the ice water and mix until just incorporated and the dough forms a ball. Remove the dough from the mixer, divide into four balls, and flatten into discs. Wrap individually in plastic wrap and refreeze for at least 30 minutes.
For the custard.
In a medium bowl, combine the eggs, cream and sugar, whisking until incorporated. Stir in the sweet potato puree and spices and set aside in the refrigerator.
To assemble the tart
Preheat the oven to 375. On a lightly floured surface, roll the dough discs to desired thinness and place in four 3-inch round tart pans. Crimp the edges, prick the bottoms with a fork, and set in the freezer for 20 minutes to chill. Place the tart pans on a sheet pan, and fill with the custard. Place the sheet pan in the oven and bake for 30 minutes, or until the tarts puff and are slightly firm to the touch. Remove from the oven and set aside.
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