-
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 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan.
-
4
Press the dough into the shell and crimp the edges in a decorative pattern.
-
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 and brush the bottom with the egg white.
-
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 of 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 pie shell and place the pie on a sheet pan.
-
18
Bake until the center is set and the tart is golden brown, 35 to 45 minutes.
-
19
Remove the tart from the oven and allow to cool for at least 20 minutes before serving.
-
20
Sift the flour, sugar and salt into a large bowl.
-
21
Add the butter and shortening.
-
22
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
-
23
1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
-
24
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
-
25
Refrigerate for at least 30 minutes, and up to 2 days.
