DES Sweet Potato Tarts

Sweet Potato Tarts

Ingredients

2   Homemade Piecrusts, recipe follows

2   pounds sweet potatoes, cooked, peeled, and mashed (about 3 cups mashed)

2   cups sugar

6   large egg yolks, lightly beaten

⅛   teaspoon salt

1½   teaspoons ground cinnamon

⅛   teaspoon ground nutmeg

½   cup butter, melted

1   (12-ounce) can evaporated milk

1½   teaspoons vanilla extract

Instructions

1. Preheat oven to 350°. On a lightly floured surface, roll out Homemade Piecrusts, and fit into 2 (10-inch) fluted tart pans with removable bottoms. Gently press crusts into bottom and up sides of tart pans and trim. Line pans with parchment paper, and place pie weights on top.

2. Bake until crusts begin to set, about 10 minutes. Remove pie weights and parchment paper, and bake until lightly browned, about 8 to 10 minutes more. Let crusts cool on a wire rack 10 to 15 minutes.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine sweet potato, sugar, egg yolks, salt, cinnamon, nutmeg, butter, evaporated milk, and vanilla. Mix on low speed to combine.

4. Divide filling evenly among prepared crusts. Bake 10 minutes; decrease heat to 300°, and bake until tarts have set and are dark golden brown, about 45 to 50 minutes.

Tip: In Northern Louisiana, Cory and Miss Kay use local Beauregard sweet potatoes, which are quite sweet and have a brilliant orange color.

Servings:  2 (10-inch) tarts

Homemade Piecrusts

Ingredients

2¼  cups all-purpose flour

¾  teaspoon salt

10  tablespoons unsalted butter, cut into ½-inch cubes and frozen

5  tablespoons ice water, or more, as needed

Instructions

1. In the work bowl of a food processor, pulse together flour and salt. Add butter and pulse until mixture has pea-sized pieces of butter.

2. Add ice water, 1 tablespoon at a time, pulsing after each addition, until dough comes together. Add more cold water, if necessary. Remove from bowl, and place on clean work surface. Separate dough into 2 even disks, being careful not to overwork. Wrap tightly in plastic wrap, and refrigerate until firm, 1 to 2 hours or up to overnight. 

Credits:  Miss Kay Robertson

Servings:  2 (9-inch) pie crusts