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1
Blend flour, almonds, and salt in processor until almonds are finely ground.
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2
Using electric mixer, beat butter and powdered sugar in large bowl until fluffy.
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3
Add egg and beat until just blended.
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4
Add flour mixture in 2 additions, beating until moist clumps form.
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5
Gather dough into ball.
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6
Flatten into disk.
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7
Chill until firm, at least 1 hour and up to 1 day.
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8
Soften dough slightly before rolling out.
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9
Roll out dough on lightly floured surface to 14-inch round.
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10
Transfer dough to 10-inch-diameter tart pan with removable bottom.
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11
Fold in overhang, pressing to form double-thick sides.
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12
Pierce bottom of crust all over with fork.
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13
Chill crust at least 30 minutes and up to 1 hour.
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14
Preheat oven to 325F.
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15
Bake crust until pale golden, about 25 minutes.
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16
Transfer to rack and cool completely.
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17
(Can be made 1 day ahead.
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18
Store in airtight container at room temperature.)
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19
Preheat oven to 375F.
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20
Roast yam on foil-lined baking sheet until very tender when pierced with skewer, about 45 minutes.
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21
Halve yam lengthwise; cool completely.
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22
Scoop 1 cup yam pulp into blender (reserve remaining pulp for another use).
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23
Add sugar, cream, eggs, vanilla, spices, and salt and process until smooth.
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24
Sprinkle marshmallows and pecans over prepared crust.
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25
Pour batter over.
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26
Bake tart until filling is set, about 35 minutes.
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27
Transfer to rack and cool completely.
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28
(Can be made 1 day ahead.
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29
Cover and refrigerate.)
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30
Serve cold or at room temperature with whipped cream.
