Description
A luxurious autumn tart featuring a silky, spiced sweet potato custard and a crunchy, maple-glazed pecan topping.
Ingredients
1 unbaked 9-inch tart shell
2 cups roasted sweet potato puree
3 large eggs
1/2 cup packed light brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1.5 cups pecan halves
1/4 cup pure maple syrup
2 tablespoons melted butter
Instructions
Step 1: Preheat your oven to 375°F (190°C) and blind bake the tart shell for 15 minutes using weights.
Step 2: In a large bowl or food processor, combine the sweet potato puree, eggs, brown sugar, heavy cream, vanilla, and spices.
Step 3: Blend the mixture until completely smooth and pour it into the pre-baked tart shell.
Step 4: Arrange the pecan halves in concentric circles over the top of the filling, starting from the outer edge.
Step 5: Whisk together the maple syrup and melted butter, then gently brush or drizzle this over the pecans.
Step 6: Bake the sweet potato pecan tart for 40-45 minutes, or until the filling is set and the pecans are golden.
Step 7: Allow the tart to cool completely on a wire rack before removing from the pan and serving.
Notes
For best results, roast your sweet potatoes the day before to allow the flavors to develop and the puree to thicken.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
