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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
4 1/2 cups flour |
12 ounces cold diced butter |
2 teaspoons salt |
3/4 to 1 cup ice water |
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 |
2 cups heavy cream |
1 tablespoon ground cinnamon |
1 tablespoon sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. Whip cream, cinnamon, and sugar to desired consistency.
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