Sweet Potato Tart
Before the cut.
Here is the recipe:
For the crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 stick margarine, melted
For the filling:
1/2 cup soy creamer
1 cooked sweet potato, pureed
1 cup light brown sugar
3/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Replacer for 3 eggs
2 teaspoons agar agar + ¼ cup orange juice
1 teaspoon grated orange zest
1/2 cup whipped nut kreme
2 tablespoons sugar
For the decoration:
1 cup nut kreme
1/4 cup sugar + hickory syrup
1 vanilla bean, scraped
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, sugar, cinnamon, and melted margarine in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
For the filling, heat the creamer, sweet potato, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the replacer in another bowl, then pour into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. Remove from the heat.
Dissolve the agar in 1/4 cup orange juice. Add the dissolved agar and orange zest to the sweet potatoes mixture and mix well. Set aside to cool.
Fold the whipped nut kreme into the sweet potato mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
For the decoration, I mixed some nut kreme, sugar and hickory syrup together, spread it over the tatr, and drizzled chocolate pecan sauce and chopped pecans over the top.
Feeds 12.