Sweet Potato Tart with Red Wine Caramel

Name: Sweet Potato Tart with Red Wine Caramel
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 59 milliliters finely chopped blanched almonds; 1 teaspoons cinnamon; 1 large egg; 2 larges eggs, beaten; 355 milliliters all-purpose flour; 59 milliliters granulated sugar; 118 milliliters granulated sugar; 1 teaspoons ground ginger; 177 milliliters heavy cream; 118 milliliters light brown sugar; 10 servings Red Wine Caramel and lightly sweetened whipped cream, for serving; 177 milliliters milk; 1 teaspoons salt; 907 grams sweet potatoes; 1 stick unsalted butter, softened; 1 vanilla bean, split and seeds scraped

This recipe makes 10 servings with 491 calories, 7g of protein, and 25g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have eggs, granulated sugar, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground.

Ingredients you will need

Granulated Sugar

Almonds

Nuts

Equipment you will use

Food Processor

Add the butter and egg and process until creamy, scraping down the side of the bowl.

Ingredients you will need

Butter

Egg

Equipment you will use

Bowl

Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl. Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes.

Ingredients you will need

Baking Powder

Dough

All Purpose Flour

Equipment you will use

Tart Form

Bowl

Line the tart shell with aluminum foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake the tart shell for about 25 minutes, or until it is just set. Carefully remove the aluminum foil and pie weights and bake the tart shell for 15 to 20 minutes longer, until the shell is crisp and lightly browned all over.

Equipment you will use

Aluminum Foil

Oven

Let cool slightly.

Poke the sweet potatoes all over with a fork and roast them in the oven alongside the tart shell for about 1 hour, or until they are soft.

Ingredients you will need

Sweet Potato

Equipment you will use

Oven

Let the potatoes cool. Turn the oven temperature down to 32

Ingredients you will need

Potato

Equipment you will use

Oven

Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use). In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth.

Ingredients you will need

Light Brown Sugar

Granulated Sugar

Sweet Potato

Cinnamon

Vanilla

Ginger

Seeds

Egg

Salt

Equipment you will use

Whisk

Bowl

Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended.

Ingredients you will need

Sweet Potato Puree

Heavy Cream

Milk

Equipment you will use

Whisk

Pour the filling into the tart shell and bake for 20 minutes. Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning.

Ingredients you will need

Pie Crust