Sweet Potato Tart With Pecan Crust Recipe

Name: Sweet Potato Tart With Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 cup whole wheat pastry flour; 1/4 cup pecans; 1/8 teaspoon salt; 3 1/2 tablespoons chilled butter, cut into small pieces; 2 tablespoons maple syrup; Cooking spray; Filling:; 1/2 cup maple syrup; 2 tablespoons cornstarch; 1 1/2 cups mashed cooked sweet potatoes; 3/4 cup soft silken tofu, drained; 1 1/2 teaspoons finely chopped peeled fresh ginger; 1 1/2 teaspoons grated orange rind; 3/4 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; Syrup:; 1/2 cup maple syrup

Servings: persons

Crust:
1 cup whole wheat pastry flour
1/4 cup pecans
1/8 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
2 tablespoons maple syrup
Cooking spray
Filling:
1/2 cup maple syrup
2 tablespoons cornstarch
1 1/2 cups mashed cooked sweet potatoes
3/4 cup soft silken tofu, drained
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons grated orange rind
3/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Syrup:
1/2 cup maple syrup

1
Preheat oven to 350u00b0.
2
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal.
3
With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).
4
Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350u00b0 for 15 minutes or until lightly browned. Cool on a wire rack.
5
To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350u00b0 for 50 minutes or until set. Cool on a wire rack.
6
Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3 cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 1 cup whole wheat pastry flour, 1/4 cup pecans, 1/8 teaspoon salt, and more.

Yes, Sweet Potato Tart With Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Tart With Pecan Crust

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