Sweet potatoes rustic tart

I baked sweet potato pies before and I was always impressed. It is consistent, it is sweet, fine and delicious. This one makes no exception.
Although it is sweet, this cake has 0g of sugar / sweetener in it. It makes me wonder if I should call it a desert or a side dish. If you want it more sweet, you can serve it with caramel sauce, but for me is sweet enough and has a very slight sour flavor due to the apple and the lemon juice addition.
Nevertheless, some whipped cream on top or on a side in the serving plate makes a perfect combination.

  • 500g shortcrust pastry dough
  • 1kg sweet potatoes (peeled)
  • 2 apples
  • 300ml milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • juice of half a lemon
  • 1 tablespoon of all purpose flour

  1. Bake the sweet potatoes and the apples on a tray in the oven at 180ºC for one hour and let them cool at the room temperature.
  2. Peel the apples and blend them together with sweet potatoes, milk, eggs, cinnamon, lemon and flour.
  3. Stretch the shortcrust pastry dough and lay it on the bottom of  a non-stick tart pan. Keep a bit for decoration if you want.
  4. Pour the composition over the dough in the tart pan.
  5. Add the decoration over the composition. The filling is thick enough, so it doesn't let the decoration to dump. Optionally you can brush it with a beaten egg to obtain a shiny brown color on top.
  6. Bake for 45 minutes at 180ºC covered with an aluminium foil to prevent burning the decoration. Remove the foil and continue to bake for another 15 minutes to get this beautiful brown color on top.  

Recipe inspired from here.


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