Sweet potato tart
– Ilse Mostert
(SHORTCUT, FRESH, TASTY, INNOVATIVE)
Ilse transformed her granny Elizabeth’s pumpkin cookie recipe into a sweet filling for this delicious tart which she serves as dessert.
MAKES 1 LARGE TART Preparation time: 10 min Chilling time: 2 hours 15 min Baking time: 40 min
300 g ginger biscuits 120 g melted butter
500 ml (2 c) sweet potato cubes 2 large eggs 125 ml (½ c) brown sugar 250 ml (1 c) condensed milk 30 ml (2 T) melted butter 5 ml (1 t) vanilla extract 45 ml (3 T) cake flour 2 ml (½ t) baking powder 2 ml (½ t) mixed spice 5 ml (1 t) ground cinnamon 1 ml (¼ t) ground cloves 2 ml (½ t) ground nutmeg 1 ml (¼ t) salt vanilla ice cream to serve
Get in a portion of vegetables while having a delicious dessert!
Preheat the oven to 180 °C and grease a 26-cm pie dish with nonstick spray. 1 Crust Pulse the biscuits in a food processor until fine, add the melted butter through the spout and continue pulsing for about 30 seconds until mixed. 2 Press the crumb mixture firmly into the bottom and up the sides of the pie dish. Chill in the freezer for 15 minutes. Don’t wash the food processor bowl. 3 Filling Cook the sweet potato in a little water until soft, drain and pulse in the food processor to a smooth purée. 4 Add the eggs and pulse for 30 seconds. Add the sugar and pulse for 30 seconds. Add the condensed milk and pulse for 30 seconds. Add the melted butter and vanilla extract and pulse for 30 seconds. 5 Mix the cake flour with the baking powder, mixed spice, cinnamon, cloves, nutmeg and salt and add to the purée. Pulse for 1 minute or until well combined.
6 Pour the sweet potato mixture into the biscuit crumb crust and bake for 40 minutes or until firm. Chill in the fridge for 2 hours. Serve with vanilla ice cream.