| Total: | 1 hr 30 min |
| Prep: | 50 min |
| Cook: | 40 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1065 |
| Total Fat | 76 g |
| Saturated Fat | 47 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 4 g |
| Sugar | 25 g |
| Protein | 13 g |
| Cholesterol | 309 mg |
| Sodium | 677 mg |
Reviews
I tried to make the crust and it turned out like a dust bomb. I’m not much of a baker and I don’t know how to tweak a recipe to make it work. This recipe calls for enough flour to make a 9 inch crust 2 inches thick. It must be a misprint.