Sweet Potato Tart
Serves 855 mins prep35 mins cook
This Sweet Potato Tart is the ultimate show-stopping holiday dessert. Each bite is perfectly balanced between sweet and savory thanks to the sweet potato filling and buttery shortbread tart dough. It’ll give the pumpkin pie a run for its money!
0 servings
What you need
tsp vanilla paste
tsp salt
cup powdered sugar
cup almond flour
cup bread flour
tsp cinnamon
tsp ginger
tsp allspice
tsp nutmeg
Instructions
Tart Dough 30 In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond, and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl 4 Add room temperature eggs one at a time, mixing between additions 6 Add bread flour, making sure to not overmix 8 Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour. 10 I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with! 12 Once your dough is rolled to the desired thickness, press gently into the bottom of your buttered tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells. 14 Preheat oven to 350 degrees Fahrenheit 16 Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up. 18 Bake for 20 minutes before removing from the oven and cooling slightly. Sweet Potato Filling 22 Add all ingredients into a blender and pulse until evenly mixed 32 Pour evenly into the tart shell and smooth filing with an offset spatula 26 Add filling into par-baked tart crust and bake for 15 minutes. If you start to see browning occur on the tart shell, cover the tart shell edges with foil to prevent further color. If you see browning happen on top of the filling, it's time to take it out of the oven! 31 Allow the tart to cool, then garnish with toasted chopped walnuts, cacao nibs, and powdered sugar before serving.View original recipe