The filling in this tart is sweet, spiced and silky smooth. Combined with lovely crisp pastry this is one seriously moreish desert.
Sweet Potato Pie with Cinnamon CreamPreparation time 1 hour plus chilling Baking time 40-50 mins Serves 8 For the pastry: 170g plain flour 100g cold butter, cubed Pinch of salt For the filling: 625g sweet potatoes, peeled and cubed 2 eggs 60g light brown soft sugar 3 table spoons of maple syrup 1 tsp ground cinnamon 1 tsp ground nutmeg 200ml double cream For the cream: Double cream whipped Icing sugar Cinnamon Method: 1 To make the pastry, sieve the flour and salt into a large bowl. Run cold water over your hands to cool them before adding the cubed butter and rubbing between your fingertips until the mix resembles fine breadcrumbs. If too dry add a tablespoon of cold water. Bring the dough together into a ball, wrap in clingfilm and refrigerate for an hour. 2 Roll the pastry onto a lightly floured board and roll out to a circle big enough to line a 20cm pie/tart tin. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease your tin getting into every groove with butter. Line the tin with your pastry. Cover with baking parchment and fill with baking beans. Blind bake the case for 15 mins, remove from the oven and keep to one side. 4 Now to make the filling. Start by boiling the cubed sweet potato in a large pan of water for 15 mins at a gently simmer until soft. Drain the potato thoroughly and mash by hand or in a processor until you have a perfectly smooth puree with no lumps. Leave to cool fully. 5 Turn the oven up to 190˚C/170˚C fan/gas mark 5 and put the pastry case in its tin on a baking tray. 6 Whisk the eggs, sugar, and syrup together. Then add the puréed sweet potato, cinnamon, nutmeg and cream and whisk until fully combined. Pour into the pastry case. 7 Bake for between 40-50 mins until almost set but with a slight wobble in the centre. If the pastry looks like its getting too dark before this, cover loosely with foil. 8 Cool on a wire rack and once cool, chill in the fridge for at least an hour. Make the cinnamon cream by whipping the cream to soft peak stage. Add a tablespoon of icing sugar and a little cinnamon, whisk and taste. Add more cinnamon if you desire then add to a piping bag and pipe in swirls around the edge of the tart. 9 Serve sliced with an extra whip of cinnamon cream on the side.
Content continues after advertisements