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1
Preheat the oven to 350.
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2
In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground.
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3
Add the butter and egg and process until creamy, scraping down the side of the bowl.
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4
Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl.
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5
Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom.
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6
Refrigerate for 15 minutes.
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7
Line the tart shell with aluminum foil and fill with pie weights or dried beans.
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8
Bake the tart shell for about 25 minutes, or until it is just set.
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9
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.
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10
Let cool slightly.
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11
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.
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12
Let the potatoes cool.
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13
Turn the oven temperature down to 325.
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14
Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use).
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15
In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth.
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16
Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended.
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17
Pour the filling into the tart shell and bake for 20 minutes.
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18
Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning.
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19
Bake the tart for about 40 minutes longer, or until the filling is set.
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20
Transfer to a rack and let cool completely.
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21
Slice the tart into wedges, top with the Red Wine Caramel and whipped cream, and serve.
