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Categories:
blanched almonds sugar unsalted butter egg flour baking powder sweet potatoes eggs granulated sugar light brown sugar salt cinnamon ground ginger vanilla bean heavy cream milk red wine
Viewed: 81 - Published at: 7 years agoIngredients
- 1/4 cup finely chopped blanched almonds
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 stick unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- Two 1-pound sweet potatoes
- 2 large eggs, beaten
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 vanilla bean, split and seeds scraped
- 3/4 cup heavy cream
- 3/4 cup milk
- Red Wine Caramel and lightly sweetened whipped cream, for serving
Method
- Preheat the oven to 350.
- In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground.
- Add the butter and egg and process until creamy, scraping down the side of the bowl.
- Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl.
- Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom.
- Refrigerate for 15 minutes.
- Line the tart shell with aluminum foil and fill with pie weights or dried beans.
- Bake the tart shell for about 25 minutes, or until it is just set.
- Carefully remove the aluminum foil and pie weights and bake the tart shell for 15 to 20 minutes longer, until the shell is crisp and lightly browned all over.
- Let cool slightly.
- Poke the sweet potatoes all over with a fork and roast them in the oven alongside the tart shell for about 1 hour, or until they are soft.
- Let the potatoes cool.
- Turn the oven temperature down to 325.
- Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use).
- In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth.
- Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended.
- Pour the filling into the tart shell and bake for 20 minutes.
- Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning.
- Bake the tart for about 40 minutes longer, or until the filling is set.
- Transfer to a rack and let cool completely.
- Slice the tart into wedges, top with the Red Wine Caramel and whipped cream, and serve.
