Sweet Potato Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 20 min.
Ready in
Ingredients
for
8
- For Sweet Potato Pie
- 32 ozs Sweet potato
- 4 Tbsps butter
- 3 large eggs
- ¾ cup dark brown sugar
- 2 tsps allspice
- ½ tsp ground ginger
- ¼ tsp salt
- ½ cup Evaporated milk
- 4 tsps fresh lemon juice
- 1 ½ tsps pure vanilla extract
- For Pie Crust
- 1 cup all-purpose flour
- ½ tsp salt
- 0.333 cup Shortening (plus 1 tablespoon)
- 2 ½ Tbsps cold water
- For Raspberry Sauce
- 1 ½ cups fresh Raspberries (divided)
- 2 Tbsps granulated sugar
- 1 Tbsp Orange juice
- 1 Tbsp Corn starch
- ½ cup cold water
- fresh mint (to garnish)
Preparation steps
1.
For Sweet Potato Pie Filling:
2.
Preheat oven to 400º F. Line a baking sheet with aluminum foil.
3.
Place sweet potatoes on prepared baking sheet and bake until very soft, about 1 hour.
4.
Meanwhile, prepare the pie crust (see recipe).
5.
When potatoes are cool enough to handle, halve and scoop out enough flesh to measure 2 cups, discard skin. While potatoes are still hot, add butter and mash until almost smooth; small lumps of potato should remain.
6.
Whisk together eggs, sugar, allspice, ginger, and salt. Stir in evaporated milk, lemon juice, and vanilla. Gradually add egg mixture to sweet potatoes, whisking gently to combine. Pour the filling into the unbaked pie crust.
7.
Bake for 20 minutes at 400º F. Reduce the heat to 325º F and bake until the filling is set around edges but still jiggles slightly when shaken, about 20 additional minutes. Remove from the oven and let cool slightly, about 30 minutes.
8.
For Pie Crust:
9.
Mix flour and salt in medium bowl. Cut in shortening using a pastry blender or fork until mixture is the consistency of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened.
10.
Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 30 minutes to firm the dough slightly.
11.
Roll pastry out on lightly floured surface, using floured rolling pin. Fold rolled out pastry into fourths and place in pie plate. Unfold pastry and ease into plate; pressing firmly against bottom and sides and being careful not to stretch pastry. Flute the edges.
12.
For Raspberry Sauce:
13.
Gently wash raspberries. In a saucepan over medium-high heat, combine 1 cup raspberries, sugar, and orange juice. In a small bowl, whisk the cornstarch into the cold water until smooth. Pour the cornstarch mixture into the saucepan and bring to a boil.
14.
Reduce heat and simmer for about 5 minutes, stirring frequently, until the desired consistency has been reached. The sauce will continue to thicken as it cools.
15.
Puree the sauce with a handheld immersion blender or in a blender. Strain the sauce through a fine strainer or sieve to remove raspberry seeds.
16.
To Serve: Drizzle raspberry sauce over sliced pie. Garnish with remaining raspberries and fresh mint sprigs.
