Sweet Potato Tart, Pecans & Marshmallows
All-Purpose Flour – 1 ½ cups
Whole Almonds – 3/4 cup
1/2 Teaspoon Sea Salt – ½ cup
1/2 Cup (1 Stick) Sea Salted Butter, Room Temperature – ½ cup
Powdered Sugar – 1/3 cup
Large Egg – 1
- Blend flour, almonds, and sea salt in processor until almonds are finely ground.
- Using electric mixer, beat butter and powdered sugar in large bowl until fluffy.
- Add egg and beat until just blended.
- Add flour mixture in 2 additions, beating until moist clumps form.
- Gather dough into ball. Flatten into disk. Chill until firm, at least 1 hour and up to 1 day. Soften dough slightly before rolling out.
- Roll out dough on lightly floured surface to 14-inch round.
- Transfer dough to 10-inch-diameter tart pan with removable bottom.
- Fold in overhang, pressing to form double-thick sides.
- Pierce bottom of crust all over with fork. Chill crust at least 30 minutes and up to 1 hour.
- Preheat oven to 325°F. Bake crust until pale golden, about 25 minutes.
- Transfer to rack and cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
Sweet Potatoes (Red-Skinned Sweet Potato) – 11 pounds
Sugar – 3/4 cup
Whipping Cream – 1/2 cup
Large Eggs – 2
Vanilla Extract – 1 tsp
Ground Cinnamon – 1/2 tsp
Ground Ginger – 1/4 tsp
Ground Nutmeg – 1/8 tsp
Sea Salt – 1/8 tsp
Mini Marshmallows – 1 cup
Pecans, Toasted, Chopped – ½ cup
Sweetened Whipped Cream
- Preheat oven to 375°F. Roast sweet potato on foil-lined baking sheet until very tender when pierced with skewer, about 45 minutes. Halve sweet potatoes lengthwise, then cool completely.
- Scoop 1 cup sweet potato pulp into blender (reserve remaining pulp for another use). Add sugar, cream, eggs, vanilla, spices, and sea salt and process until smooth.
- Sprinkle marshmallows and pecans over prepared crust. Pour batter over.
- Bake tart until filling is set, about 35 minutes.
- Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with whipped cream.
Naudé Grenache 2014 – From an eight-year-old Paardeberg vineyard. Wild strawberry and spice plus cured meat and a little earthiness. Medium bodied yet quite broad with moderate acidity. Subtle and intricate, this wine inveigles its way into your affections.