-
1
Preheat oven to 375 degrees F.
-
2
Roll the dough out on a lightly floured surface to a 12-inch circle.
-
3
Carefully transfer the dough to a 10-inch fluted tart shell with removable bottom and ease the pastry into the bottom and sides of the shell.
-
4
Press the dough into the shell and trim the top edges to form a clean edge.
-
5
Using the tines of a fork, lightly dock the base of the shell.
-
6
Place the shell into the oven and bake until lightly browned, 12 to 15 minutes.
-
7
Remove from the oven, brush the baked shelled bottom with the egg white, and sprinkle with the chopped pecans.
-
8
Set aside until ready to use.
-
9
Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender.
-
10
Remove and set aside to cool.
-
11
Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula.
-
12
You should have about 1 1/2 cups smooth sweet potato puree.
-
13
In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt.
-
14
Whisk to combine.
-
15
In a separate bowl, combine the heavy cream with the eggs and whisk to combine.
-
16
Add the cream and egg mixture to the sweet potato mixture and stir to blend.
-
17
Pour the batter into the prepared tart shell and place the tart on a sheet pan.
-
18
Bake until the center is set and the tart is golden brown, about 30 to 35 minutes.
-
19
Remove the tart from the oven and allow to cool for at least 20 minutes before serving.
-
20
To serve, slice the tart into 8 servings.
-
21
Spoon 3 to 4 tablespoons of the anglaise onto each dessert plate, then top with a slice of the tart.
-
22
Drizzle each slice with some of the chocolate sauce and dust with powdered sugar.
-
23
Serve immediately.
-
24
Sift the flour, sugar and salt into a large bowl.
-
25
Add the butter.
-
26
Using your fingers, 2 knives, or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
-
27
Add the water, 1 tablespoon at a time, until the dough just comes together, being careful not to over mix.
-
28
(You may not need all of the water.)
-
29
Form the dough into a smooth ball, flatten into a disk, and wrap in plastic wrap.
-
30
Refrigerate for at least 30 minutes, and up to 2 days.
-
31
Heat the heavy cream, milk and vanilla bean in a large, heavy-bottomed saucepan over medium heat.
-
32
Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved.
-
33
Ladle about 1/2 cup of the hot cream mixture into the egg mixture and whisk vigorously to combine.
-
34
Add the egg mixture to the hot cream mixture in the saucepan and cook, stirring constantly with a whisk or wooden spoon.
-
35
Be sure to stir in the corners of the pot and lower the heat slightly.
-
36
Stir the mixture until the custard has thickened enough to coat the back of a spoon, 4 to 5 minutes.
-
37
Remove from the heat and strain the custard through a fine mesh sieve into a clean bowl.
-
38
Place the bowl in another bowl half-filled with ice and water and stir occasionally until chilled.
-
39
In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
-
40
Place the chocolate pieces in a medium bowl.
-
41
Pour the cream over the chocolate and let sit for 2 minutes.
-
42
Whisk in the vanilla and continue whisking until the sauce is smooth and thick.
-
43
Let the sauce cool to room temperature before serving.
