CREAMY SWEET POTATO TART
Recipe Clare and Fiona Ras
for the pastry
180g butter, cubed 250g cake flour 60ml iced water
for the f illing
70g butter 600g sweet potatoes,
peeled and cubed 100ml water 150g sugar 1T maple syrup 1T sherry 4 large egg yolks 1 cup cream icing sugar, for dusting crème fraîche, to serve
To make the pastry, place the butter and flour in a food processor and blitz until the mixture resembles fine breadcrumbs. Add the water and combine until the mixture forms a soft dough. Knead it lightly, wrap in clingfilm and refrigerate for one hour.
Preheat the oven to 180°C. Roll the pastry out on a lightly floured work surface. Line a 24cm fluted tart tin with the pastry and trim the edges, then refrigerate for 30 minutes. Line the tart case with baking paper, fill with beans or uncooked rice and bake blind for 15 minutes. Remove the paper and beans, and bake for a further five minutes, until golden brown.
For the filling, melt the butter in a large saucepan and add the sweet potatoes. Sauté over medium heat for 10 minutes, then pour in the water, cover and cook for another 10 minutes. Add 50g sugar, and the maple syrup and sherry. Cook until caramelised and the potatoes are tender, then place them in the tart case. Whisk the remaining sugar, egg yolks and cream until just combined. Pour the mixture over the sweet potatoes and bake for 25 minutes or until set. Allow to cool, then remove the tart from the tin and dust with icing sugar. Slice into wedges and serve with a dollop of crème fraîche.