Almond Tart Dough
1 cup plus two tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/3 cup almond flour
1 large egg yolk
1 large egg
3 cups all purpose flour
1/4 teaspoon baking powder
non-stick pan spray, as needed
Sweet Potato Puree
1 sweet potato, approximately one pound, washed
Sweet Potato Filling
1 large egg
1/4 cup granulated sugar
2 tablespoons dark muscavado sugar
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon dried ground ginger
1/2 vanilla bean, split and scraped
3/4 cup sweet potato puree
1/2 cup heavy cream
1/2 cup whole milk
Red Wine Caramel
4 tablespoons granulated sugar
water, as needed
1/4 cup red wine
Vanilla Whipped Cream
3/4 cup heavy cream
2 tablespoons granulated sugar
1/2 vanilla bean, split and scraped
Vanilla Whipped Cream
1/4 cup pistachios, chopped
Almond Tart Dough
1. Sift together flour and baking powder and set aside.
2. In a mixer fitted with a paddle attachment, cream butter, sugar, and almond flour.
3. Add the egg yolk and whole egg, scraping down the sides of the bowl. Add the sifted flour and baking powder, mixing until just incorporated.
4. Turn dough out of the mixer bowl onto a lightly floured surface. Form into two flat rectangles and wrap tightly. Place dough in the refrigerator and allow to rest a minimum of one hour, or up to two days. (This recipe will yield enough dough for two tarts; the remaining dough can be frozen up to 4 weeks.)
5. After resting, transfer dough to a lightly floured surface. Roll out to a thickness of 1/8 inch; the dough should measure roughly 12-inches in diameter. Brush away excess flour.
6. Lightly spray an 8-inch ring mold and place it on a parchment lined baking sheet. Line the ring with the dough, trimming the top edge and pressing the dough into the base of the ring to ensure there are no air pockets.
7. Allow unbaked tart shell to rest further for a half an hour, in the refrigerator. Preheat oven to 350°F.
8. Bake tart shells on the middle rack of the oven for 7-8 minutes. The tart shell should be set, but
with no color. Leave the tart ring around the parbaked shell and allow to cool.
Sweet Potato Puree
1. Preheat oven to 350°F. Place sweet potato in a shallow baking dish and roast for about an hour, until softened, and the natural sugars begin to seep out and caramelize.
2. Allow to cool, then peel and force the sweet potato through a fine mesh sieve. Reserve 3/4 cup of the puree for the tart filling.
Sweet Potato Filling
1. In a medium mixing bowl, whisk together the egg with the salt, spices, and vanilla pulp.
2. Whisk in the sweet potato puree, followed by the milk and cream.
3. Preheat oven to 325°F. Carefully pour the filling into the tart shell.
4. Place the tart in the oven and bake for approximately 20 minutes, or until filling has set in the center of the tart.
5. Remove from oven and allow to cool.
Red Wine Caramel
1. Combine sugar and water to moisten in a saucepan. Cook to a medium amber color.
2. Meanwhile, in a second pan, gently heat wine.
3. When sugar has reached the correct color, remove from heat and slowly add wine. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until a syrupy consistency is achieved.
4. Transfer to a squeeze bottle and store under refrigeration.
Vanilla Whipped Cream
1. Combine the cream, sugar, and vanilla in a mixing bowl and whip just until soft peaks. Refrigerate.
Vanilla Whipped Cream
1. Slice the tart into eight portions and place onto serving plates. Spoon around the tart some of the red wine caramel. Top each slice with a spoonful of the whipped cream, and finish with a sprinkle of the chopped pistachios.
