Sweet Potato Tart

🧂 Ingredients

• ½ cup butter

  (unsalted - softened, at room temperature)
• ¼ cup sugar
• 1 large egg

  (beaten)
• 1 ½ cups all-purpose flour
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 5 oz cream cheese
• 1 ¼ cups sweet potato puree

  (cooked, peeled sweet potato)
• ½ cup light brown sugar

  (packed)
• 2 teaspoon all-purpose flour
• 1 teaspoon vanilla paste

  (or caviar of ½ vanilla bean, reserve the remaining half for the meringue)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 large eggs

  (at room temperature)
• 4 large egg whites

  (at room temperature)
• 1 cup sugar
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• ½ teaspoon vanilla paste

Instructions

• 1 These are condensed instructions, to see the full instructions with process
  photos, tips, and notes please visit the sweet shortcrust pastry
  [https://bakeitwithlove.com/sweet-shortcrust-pastry/] recipe.
• 2 In a large mixing bowl beat the butter until softened then add the sugar and
  continue until light and fluffy. Gradually add the beaten egg and vanilla
  extract into the creamed butter and sugar.
• 3 Combine the flour and salt in a small bowl, whisking to evenly distribute the
  salt. Add the flour and salt to the wet ingredients then combine until you have
  a rough, loose crumbled dough.
• 4 Gather your dough into a ball and place it onto a sheet of cling film. Wrap and
  flatten into a disc, then refrigerate and chill for 30 minutes to an hour.
• 5 Once the pastry dough is chilled, you can either fill your tart pan by hand
  (using your fingers to flatten and spread the pastry dough) or roll the tart
  dough out to fill the pan.
• 6 Fill your tart pan and chill the dough for 30 minutes in the fridge (or 15
  minutes in the freezer) while you preheat your oven to 350°F (175°C). Dock the
  chilled tart dough and bake with baking weights for 8-12 minutes.
• 7 In a medium mixing bowl or the bowl of your stand mixer whip the cream cheese
  with a hand mixer or the paddle attachment. Once creamy, add the sweet potato
  puree, light brown sugar, all-purpose flour, vanilla paste, ground cinnamon, and
  ground cloves. Mix until well combined.
• 8 Add the eggs one at a time, mixing well after each egg is added. Scrape the
  sides of the bowl and make sure that all of the filling is fully combined.
• 9 Preheat your oven to 325°F (163°C). Transfer the sweet potato filling into your
  blind-baked tart shell and smooth with an offset spatula or tamp the tart down
  on your counter to spread evenly.
• 10 Bake in the center of your oven's middle rack at 325°F (163°C) for 40-45
  minutes, or until the filling is set (and no longer jiggles if you move the
  pan).
• 11 Remove from the oven when done and allow to cool to room temperature in the tart
  pan on a wire rack. Once cooled, the tart should be refrigerated for at least 1
  hour before topping with meringue if desired. Or serve as is with a scoop of ice
  cream or whipped cream.
• 12 Use your stand mixer to whip the egg whites at medium speed until they reach
  soft peaks, about 2 minutes. Gradually add in the sugar, then cream of tartar
  and salt. Whip on high speed until stiff peaks are formed.
• 13 Test the texture of the meringue by rubbing a small portion between your
  fingers. Once you can no longer feel any graininess from the sugar, it is fully
  dissolved. Add the vanilla paste and continue whisking at high speed until the
  meringue is stiff and glossy.
• 14 You can either spoon the meringue onto your tart and spread to the edges using a
  spatula, or use a piping bag.

Nutrition Info