Recipe

Sweet Potato Tart With Red Wine Caramel Recipe


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Ingredients
  • 1/2 tsp cinnamon .
  • 2 tbsps water .
  • 3/4 c granulated sugar .
  • 1/2 c light brown sugar .
  • 1/2 c granulated sugar .
  • 2 large eggs, beaten .
  • 3/4 c milk .
  • 1 1/2 c all-purpose flour .
  • 1/4 c granulated sugar, plus .
  • 1 large egg .
  • 1/4 tsp baking powder .
  • 1/4 c finely sliced blanched almonds .
  • 2 (1 lb) sweet potatoes (1 lb each) .
  • 3/4 c heavy cream .
  • 1/2 tsp salt .
  • 1 vanilla bean, split & seeds scraped .
  • 1/2 c unsalted butter, softened .
  • 3/4 c red wine .
  • 2 tbsps granulated sugar .
  • 1/2 tsp ground ginger

Directions
  • Step #1 MAKE THE TART SHELL: Preheat the oven to 350°.
  • Step #2 In a food processor/blender, mix the almonds & granulated sugar & process until the nuts are finely ground.
  • Step #3 Add the butter & egg & process until creamy, scraping down the side of the bowl.
  • Step #4 Add the flour & baking powder & process just until a dough forms, scraping down the side of the bowl.
  • Step #5 Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom.
  • Step #6 Refrigerate for 15 mins.
  • Step #7 Line the tart shell with aluminum foil wrap & fill with pie weights or dried beans.
  • Step #8 Bake the tart shell for about 25 mins, or until it is just set.
  • Step #9 Carefully remove the aluminum foil wrap & pie weights & bake the tart shell for 15 to 20 mins longer, until the shell is crisp & lightly browned all over.
  • Step #10 Let cool slightly.
  • Step #11 MEANWHILE, MAKE THE FILLING: Poke the sweet potatoes all over with a fork & roast them in the oven alongside the tart shell for about 1 hr, or until they are soft.
  • Step #12 Let the potatoes cool.
  • Step #13 Turn the oven temperature down to 325°.
  • Step #14 Peel & puree the sweet potatoes; you should have about 1 1/2 c (reserve any leftovers for another use).
  • Step #15 In a medium bowl, salt, whisk the eggs with the granulated sugar & light brown sugar, cinnamon, ginger & vanilla seeds until smooth.
  • Step #16 Add the 1 1/2 c of sweet potato puree along with the heavy cream & milk & whisk until mixed.
  • Step #17 Pour the filling into the tart shell & bake for 20 mins.
  • Step #18 Using strips of foil wrap or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning.
  • Step #19 Bake the tart for about 40 mins longer, or until the filling is set.
  • Step #20 Transfer to a rack & let cool completely.
  • Step #21 MAKE THE CARAMEL: In a medium saucepan, bring the granulated sugar & water to a boil over moderately high heat, washing down the side of the pan with a moistened pastry brush.
  • Step #22 Cook without stirring until a pale-amber caramel forms, about 6 mins.
  • Step #23 Remove from the heat & carefully add the red wine.
  • Step #24 Cook, until it is slightly reduced, stirring to dissolve the hardened caramel, about 3 mins.
  • Step #25 Transfer the caramel to a pitcher & serve warm over tart.
  • Enjoy the Sweet Potato Tart With Red Wine Caramel recipe

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Dessert / Cakes
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