i had some extra sweet potatoes left over so i decided to transform my sweet potato cheesecake recipe into a tart. i also spied my fall leaf and acorn cookie cutters from the corner of my eye and got the idea to decorate the top of the cart with some leaf and acorn cut-outs. it looks much prettier this way, and hides my well uneven hand in spreading out the sweet potato filling evenly across the pie.
the tart crust and cut-outs are constructed using a basic pâte sucrée recipe that i got from the french culinary institute.
here’s how i did it:
Maple Leaf Crusted Sweet Potato Tart
(makes 1 9-inch tart)
- 1 sweet potato cheesecake filling recipe from sweet potato cheesecake recipe http://wp.me/pCYO5-2v
- About 1/3 + a bit more of the pâte sucrée dough recipe below
- Flour for dusting
- Sugar for sprinkling
- Roll out tart dough over a floured surface until about 1/4 inch thick
- Carefully transfer dough to a 9-inch tart ring set over parchment paper. It’s easiest to transfer the dough if you re-roll it up around your rolling pin and then unfurl it
- Brush off excess flower on tart dough with a pastry brush
- Adhere the tart dough to the bottom and against the sides of the tart ring to ensure a tight fit. You want 90 degree angles on the bottom of the tart.
- Pinch off excess dough.
- Transfer to freezer and chill for at least 20 minutes.
- Do not throw away the excess dough. You need it to make the top. Wrap the excess dough in plastic and set aside in the refrigerator.
- Prepare filling as per sweet potato cheesecake recipe
- Spread filling even in tart shell
- Roll out the excess tart dough until 1/4 inch thick.
- Using a cookie cutter, cut out enough pieces until the top of the tart is covered. I had to re-roll the excess dough several times to cover the top of the tart
- Sprinkle the top of the tart with sugar
- Bake in oven at 350°F for 45 minutes
- Remove from oven and cool
(makes 3 tarts, adapted from french culinary institute)
Cake Flour 500g
Confectioner’s Sugar 125g
- Beat butter using paddle attachment in stand mixer until it is soft and creamy.
- Add sugar to butter mixture and continue to beat until it is light and fluffy.
- Add eggs one at a time into the mixture until well incorporated.
- Turn the mixer down to the lowest setting and add cake flour. Beat until the mixture just comes together to form a dough. Do not overbeat, as it encourages the develop of gluten which causes a chewy crust.
- Form the dough into a flat disc and wrap in plastic.
- Allow dough to rest for at least 2 hours before using. It can stay refrigerated for 3-4 days and frozen for several months.