These tarts are so good to eat. They are pretty easy to make. I have used purple sweet potatoes for these but you can substitute with the orange or white flesh ones. Try the REFCIPE for these Sweet Potato Tarts and you won’t regret it!

Recipe by Mama Ding

Total Time | 30 mins

Prep Time | 10 mins

Cook Time | 20 mins

Servings : 1 loaf

Ingredients

For the Filling~

540 g (about 4 large) sweet potatoes, peeled, steamed for 20 mins and mashed
430 g (2 and 1/4 cup) granulated sugar
113 g (1/2 cup) unsalted butter, softened
1/2 tsp salt
3 large eggs
240 ml (1 cup) milk
2 tbsp vanilla extract
1 tsp cinnamon powder'
1/2 tsp nutmeg powder
1/4 tsp ginger powder
For the tart crust~
175 g (1 and 3/8 cup) plain flour
1 tbsp sugar
1/2 tsp salt
113 g (1 stick or 4 oz or 1/2 cup) cold butter, cubed
2 to 4 tbsp very cold water

Method

01 Prepare the tart crust first.

In a large bowl, add flour, sugar and salt together. Whisk to combine.

Add cubed butter and use a pastry cutter/butter knife to cut the butter into the flour mixture until you get a crumbly mixture like breadcrumbs.

Add 2 tbsp of cold water and stir mixture with the butter knife until it starts to clump together. Add water if necessary, one tbsp at a time until a soft dough is formed.

(You can also use a food processor. Pulse the flour, sugar, salt then add butter. Pulse about 15 times more. Add the cold water and keep pulsing until you get a soft dough.)

When the dough is formed, place dough onto a floured work top.

Lightly knead for 1 min with your hands then form into a ball and flatten to a disk shape.

Wrap in cling film and refrigerate for 1 hour. After 1 hour chilling time, it is ready to be used.

02 Next, prepare the filling.

In a large bowl, combine the mashed sweet potatoes, sugar, salt, eggs, butter, vanilla extract and all the spices.

Mix until well-combined. Add milk and stir well to get a smooth consistency.

(You can pass the mixture through a sieve if you prefer a silky smooth texture.)

Pour the mixture into a jug and set aside while prepping your tart shells.

03 Flour your work surface. Roll your tart dough to 5 mm/1/4 inch thickness. Cut discs with a round cutter that is slightly larger than your tart mould.

Place the discs onto your tart mould and press with your fingers to fill up the entire tart mould. Poke holes all over with a fork and refrigerate for 15 mins before filling.

Preheat oven to 180 C/350 F.

Pour the filling into your tart shells, up to 80% full.

04 Bake in the preheated oven at 180 C/350 F for 35 - 40 mins.

Remove from oven and cool on a wire rack.

Remove tarts from the moulds when completely cooled.

Serve as is or with cream.

Notes

Purple sweet potatoes were used in my tarts but you can substitute with any color that you prefer.

These tarts keep well in the refrigerator for up 3 or 4 days. Warm up the pie in the microwave (high for 20 seconds) or oven (220 C/430 F for 10 mins) before serving.

You can brush the tart shells with lightly beaten egg just before baking after filling them, if desired. I did not.