CREAMY SWEET POTATO TART

Recipe Clare and Fiona Ras

House and Leisure Food - - WINTER WARMTH -

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

Serves 8

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.

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