Sweet Potato Tart Recipes

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

Steps:

• In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended., Pour into crust. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.

Steps:

• Use your favorite crust recipe, or buy a prepackaged one at the refrigerated section of your grocery store. Lay the dough flat and cut with a round cookie cutter. Place the dough in cup cake pan that has been buttered. Prebake individual shells until they just begin to turn brown Mix all ingredients well. Pour into tart shell. Bake at 350 degrees for 30 minutes. Top with crushed walnuts, raisins and whipped cream

Steps:

• 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.
• 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.
• 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.
• Whip cream, cinnamon, and sugar to desired consistency.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
• Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
• Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
• Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

Steps:

• Preheat the oven to 400 degrees.
• Bake the potatoes until the center is tender when you stick a knife in it.
• Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
• Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
• Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
• Cook tart shell for 10 mins at 400.
• Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
• Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!