Spiced sweet po­tato tart with co­conut crust

SPICED SWEET PO­TATO TART WITH CO­CONUT CRUST

YOU Winning Recipes - - CONTENTS -

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

CO­CONUT CRUST

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)

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)

TOP­PING

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

CAR­MEN

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