Sweet-potato tartlets
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *For the Filling* | ||
| 2 | smalls | Sweet potatoes |
| 1 | large | Egg -- lightly beaten |
| ¼ | cup | Heavy cream |
| 2 | tablespoons | Unsulfured molasses |
| 1 | teaspoon | Pure vanilla extract |
| ¼ | cup | Light brown sugar -- packed |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cinnamon |
| 1 | pinch | Ground cloves |
| 1 | pinch | Allspice |
| *For the Praline Topping and | ||
| Crust* | ||
| 1¼ | cup | Pecans |
| 1 | cup | Granulated sugar |
| 10 | tablespoons | Unsalted butter -- cut into |
| small | Piece | |
| ¾ | cup | Light brown sugar |
| 1¼ | cup | All-purpose flour |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cinnamon |
Directions
To make the filling: Heat oven to 400 degrees. Prick sweet potatoes.
Place on a baking sheet and bake for 40 minutes or until soft. When cool enough to handle, peel and mash. Transfer mashed potatoes to an electric mixer; beat on low speed for 1 minute. Whisk together egg, cream, molasses and vanilla. Add to potatoes; mix on low speed, 1 to 2 minutes. Mix in remaining filling ingredients. Let stand until crusts are ready. To make the topping and crust: Begin by making pecan praline. Place ½ cup pecans on a large parchemnt-lined baking sheet. In a small saucepan, combine granulated sugar and 2 tablespoons water. Cook over low heat until sugar dissolves. Cover and bring to a boil. Leave cover on until condensation washes down inside of pan. Uncover, adjust heat to medium, and cook, swirling pan occassionally, until sugar turns amber. Pour caramel over pecans; let cool about 1 hour. Chop praline into small pieces. Heat oven to 350 degrees. On a rimmed baking sheet, toast remaining ¾ cup pecans for about 7 minutes, turning once. Let cool completely. Transfer to a food processor and processto a fine powder; add butter, brown sugar, flour, salt and cinnamon. Pulse until well combined. Set aside ½ cup of the mixture to use for topping. Divide the rest among 3-inch tart tins. press into tins. Refrigerate on a baking sheet for 30 minutes. Poke crusts with a fork, and bake for 5 minutes. Place tart tins on a work surface and spoon sweet-potato filling into each.
Crumble reserved topping into small pieces and mix in half the chopped pecan praline. Sprinkle this topping over the sweet-potato filling, avoiding edges of the crust. Place tarts on a baking sheet, transfer to oven, and bake for 25 to 35 minutes, until tarts are puffed and golden brown. Transfer to a wire rack to cool 15 to 20 minutes. Unmold and let cool to room teperature. Sprinkle the remaining pecan praline over tarts and serve.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve