BROWN SUGAR-SWEET POTATO TARTS
Sweet potato is a tasty twist to pumpkin. Eye-catching tarts are a fun addition to the dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In large bowl, mix flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Divide pastry in half. Roll each half into 13-inch rounds. Using individual 4 1/2-inch foil tart pan as a guide and cutting 1/2 inch wider all the way around, cut each pastry round into 4 (5-inch) rounds. Fit pastry rounds in bottom and just up to top edge of 8 individual 4 1/2-inch foil tart pans. Place tart pans on large cookie sheet. Bake tart shells 3 to 4 minutes or until dry; cool.
- Cut pastry scraps into small leaf shapes or other fall shapes. Place cutouts on another cookie sheet; sprinkle with small amount of granulated sugar if desired. Bake 6 to 7 minutes or until golden brown; cool.
- In food processor, place sweet potatoes and 2 tablespoons reserved syrup. Cover and process until smooth. Spoon into large bowl. Add brown sugar, eggs, pumpkin pie spice and 1/2 teaspoon salt. Beat with wire whisk until smooth. Stir in evaporated milk. Pour into partially baked tart shells.
- Reduce oven temperature to 375°F. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Cool completely, about 30 minutes. Remove from pans. Place on individual dessert plates. Garnish with pastry leaves and whipped topping.
Nutrition Facts : Calories 620, Carbohydrate 78 g, Cholesterol 85 mg, Fat 6, Fiber 4 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Tart, Sodium 540 mg, Sugar 40 g, TransFat 4 1/2 g
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Qhahqnaj Hhhskaja
[email protected]These tarts are absolutely delicious! I can't wait to make them again.
Curtis Runshe
[email protected]I'm not sure what went wrong, but my tarts turned out really dry. I think I might have overcooked them.
Nnuunu
[email protected]These tarts are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
I Li
[email protected]I've made these tarts several times and they always turn out perfectly. They're a great dessert for any occasion.
Birungi Miria
[email protected]These tarts are the perfect way to use up leftover sweet potatoes. I always make a double batch so I can have some to freeze for later.
Suweydo Cabdi
[email protected]I'm not a big fan of sweet potato, but I really enjoyed these tarts. The brown sugar topping was the perfect touch.
Taylor McCully
[email protected]I made these tarts gluten-free by using a gluten-free pie crust. They were just as delicious as the traditional version.
IMRAN ALI Chachar
[email protected]These tarts were a bit too sweet for my taste, but my kids loved them.
Denatalie Simmons
[email protected]The recipe was easy to follow and the tarts turned out beautifully. I would recommend using a good quality sweet potato for the best flavor.
malachi mena
[email protected]I love the combination of sweet potatoes and brown sugar. These tarts are the perfect fall dessert.
Elzario Witbooi
[email protected]These sweet potato tarts were a hit at my Thanksgiving dinner! The brown sugar topping was perfectly caramelized and the filling was creamy and flavorful. I will definitely be making these again.