-sassy baking-

Sweet Potato Tart

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Sweet potato has probably been an addiction I’ve struggled with for the past 10 years, after first trying sweet potato fries at Coogie’s in Malibu. Unsurprisingly, it wasn’t long before I started forcing the magical vegetables into every aspect of my life.

On another note, my anti-sweet mother was so pleased to have a somewhat healthy dessert. So for all you clean eaters out there, this is a healthier option (the flour can be substituted for gluten-free or whole wheat). Here is the dual-layer beautiful sweet potato tart. Enjoy

Ingredients

Tart Base

  • 300g flour
  • 40g ground almonds
  • 100g icing sugar
  • 2 egg yolks
  • 1 pinch of salt
  • 2 tbsp cold water
  • 120g butter

 

First Sweet Potato Layer

  • 1 large sweet potato (steamed or boiled)
  • 30g heavy cream
  • 1 tbsp flour
  • 2 tbsp corn syrup

 

Second Sweet Potato Layer

  • 1 large sweet potato (steamed or boiled)
  • 20g heavy cream
  • 1 tbsp flour
  • 3 tbsp corn syrup
  • 1 tsp cinnamon

 

Directions

Tart Base

  1. Put all the ingredients in a blender or using a hand pastry scraper mix the ingredients well
  2. Using a spoon stick the ground tart base together to form a dough and wrap in cling film and refrigerate for 1 hour
  3. Roll the tart base onto the tart tin and make many holes in the base using a fork
  4. Put the tart base in the fridge for a half hour

 

First Filling

  1. Peel the first sweet potato and mash to a smooth consistency
  2. Add the corn syrup and heavy cream and mix
  3. Add the flour and mix to a good consistency
  4. Add the filling to the tart base and bake for 30 minutes at 180°C or until golden
  5. Leave the tart to cool at room temperature

 

Second Filling

  1. Peel the sweet potato and mash to a smooth consistency
  2. Add the corn syrup, flour and cinnamon and mix
  3. Add the heavy cream and mix well
  4. Smooth the filling onto the cooled tart and bake for 10-12 minutes at 180°C or until brown
  5. Sift over icing sugar before serving
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