Spiced sweet potato tart with coconut crust
SPICED SWEET POTATO TART WITH COCONUT CRUST
For a healthier twist, I replaced the ginger biscuit crust in Ilse’s tart with a coconut crust that uses egg white to bind the ingredients. I’ve skipped the butter and condensed milk in the filling and added a whisked egg white to give it more air.
MAKES 1 LARGE TART Preparation time: 20 min Chilling time: 10 min Baking time: 40 min
500 ml (2 c) desiccated coconut 60 ml (¼ c) chopped walnuts or pecan nuts 45-60 ml (3-4 T) sugar 80 ml (¹ ⁄ ₃ c) melted butter 1 egg white (reserve yolk for the filling)
750 g peeled sweet potato, cubed 180 ml (¾ c) full-cream milk 3 chai rooibos teabags pinch of salt 80-125 ml (¹⁄₃-½ c) dark brown sugar 80-125 ml (¹⁄₃-½ c) golden syrup 15 ml (1 T) mixed spice 3-5 ml (generous ½-1 t) each ground ginger
and cinnamon 2 ml (½ t) salt 2 whole eggs 1 egg, separated 1 egg yolk (left over from the crust)
100 g walnuts or pecan nuts, chopped 100 ml or less brown sugar 3 ml (generous ½ t) ground cinnamon cream cheese ice cream to serve
Preheat the oven to 180 °C. Grease a 30-cm loose-bottom tart tin with nonstick spray. 1 Coconut crust Put all the ingredients in a food processor and process until well mixed and almost a paste. Press onto the bottom and up the sides of the tart tin. Chill for 10 minutes. Don’t wash the food processor. 2 Filling Cook the sweet potato with the milk, rooibos teabags and salt until just soft. Remove the teabags, making sure to squeeze all the liquid out. Allow to cool. 3 Put the sweet potato mixture in the food processor and process to a purée. Add the rest of the filling ingredients except 1 egg white. Process until well combined. Whisk the egg white until stiff and fold into the sweet potato mixture. Spoon into the crust and bake for about 40 minutes or until set. Allow to cool. 4 Topping Heat the nuts, brown sugar and cinnamon in a saucepan until the nuts are lightly caramelised. Sprinkle over the cooked tart and serve with cream cheese ice cream.
The ice cream made with yoghurt and cream cheese tastes heavenly with this tart