Sweet Potato Pecan Tart

December 8, 2015 at 3:38 am Leave a comment

sweet potato tart

This recipe is based on a pumpkin tart shown on the PBS TV show Martha Bakes. Not a big fan of pumpkin so I made an ingredient swap, but feel free to use the original, I didn’t change much.

1 tart pan
1 pie crust
2 cups sweet potato puree
1  14-ounce can sweetened condensed milk
2 eggs
1/2 teaspoon ground cinnamon
pinch of salt

Preheat oven to 375℉ degrees.

Roll the pie crust large enough to fill the tart pan
gently place crust in tart pan
line crust with parchment and fill with pie weights or dried beans

Bake for 30 to 35 minute
remove parchment and weights
continue baking about 10 more minutes, or until bottom of crust is lightly browned
remove from oven

Increase oven temperature to 425℉ degrees.

Filling
Combine sweet potato puree, condensed milk, eggs, cinnamon, and salt
pour filling into pre-baked tart shell
bake for about 15 minutes, or until slightly set

Streusel topping
3/4 cup light-brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
pinch of salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan, halves or pieces

Combine brown sugar, flour, cinnamon, and salt
using your hands, mix in butter until mixture is crumbly
add pecans and mix to combine

Remove tart from oven and reduce oven temperature to 350 ℉ degrees
sprinkle topping over sweet potato filling and return tart to oven
bake 35 to 40 minutes, or until the top is golden brown

Let cool completely before serving

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Entry filed under: Desserts, Uncategorized.

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