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Sweet Potato Tart with Pecan Crust

Becky Luigart-Stayner; Katie Stoddard
Yield 10 servings
Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of sweetness that doesn't overpower the other flavors of the tart. You can make this dessert up to 2 days ahead; keep it refrigerated until you're ready to serve your guests.

Ingredients

  • Crust:
  • 1 cup whole wheat pastry flour
  • 1/4 cup pecans
  • 1/8 teaspoon salt
  • 3 1/2 tablespoons chilled butter, cut into small pieces
  • 2 tablespoons maple syrup
  • Cooking spray
  • Filling:
  • 1/2 cup maple syrup
  • 2 tablespoons cornstarch
  • 1 1/2 cups mashed cooked sweet potatoes
  • 3/4 cup soft silken tofu, drained
  • 1 1/2 teaspoons finely chopped peeled fresh ginger
  • 1 1/2 teaspoons grated orange rind
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Syrup:
  • 1/2 cup maple syrup

Nutrition Information

  • calories 264
  • caloriesfromfat 25 %
  • fat 7.3 g
  • satfat 2.8 g
  • monofat 2.5 g
  • polyfat 1.2 g
  • protein 4 g
  • carbohydrate 46.6 g
  • fiber 3.4 g
  • cholesterol 11 mg
  • iron 1.6 mg
  • sodium 81 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal.

  3. With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).

  4. Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.

  5. To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 50 minutes or until set. Cool on a wire rack.

  6. Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3 cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.