Sweet Potato Tart Recipe

Make dough

In a large bowl or food processor, combine 1.5 cups flour, 1 tsp granulated sugar and 0.5 tsp fine salt. Add 0.5 cup cold cubed butter and 2 tbsp cold vegetable shortening. Cut or pulse until mixture resembles coarse crumbs with pea-sized butter pieces.

Add liquid

Mix 3 tbsp ice water and 0.5 tsp vanilla extract. Sprinkle the water evenly over the flour-butter mixture, tossing gently with a fork after each addition, until dough just comes together. You may not need all the water; use only enough to form a cohesive dough that holds when pressed.

Chill and roll

Turn dough onto a lightly floured surface, gather into a disk, wrap in plastic and chill in refrigerator for at least 30 minutes. After chilling, roll the dough to about 1/8" thickness and fit into a 9-inch tart pan with removable bottom, pressing into corners and trimming excess. Chill the lined pan for 15 minutes while oven preheats.

Blind-bake

Preheat oven to 375°F (190°C). Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 5–8 more minutes until edge is lightly golden. Reduce oven to 350°F (175°C) for the filling step.

Cook sweet potatoes

Place peeled, cubed sweet potatoes (about 1 lb) in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain well and return to the pot or a bowl.

Mash

While still hot, add 3 tbsp unsalted butter to the sweet potatoes and mash until very smooth (use a potato ricer or food mill for the smoothest texture). Let the mash cool for 5 minutes.

Mix filling

To the slightly cooled sweet potato mash, add 0.75 cup light brown sugar, 2 tbsp maple syrup, 1 large egg (lightly beaten), 0.25 cup whole milk, 0.25 cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, 0.25 tsp fine salt and 1 tsp orange zest if using. Whisk or beat until completely smooth and slightly glossy. Taste and adjust sugar or spices as desired.

Bake in tart shell

Pour the filling into the pre-baked tart shell, smoothing the top with an offset spatula. Bake at 350°F (175°C) for 25–30 minutes, or until the center is mostly set (slightly wobbly but not liquid) and the edges are lightly puffed.

Cool

Remove tart from oven and let cool on a wire rack for at least 1 hour to fully set. The filling will firm up as it cools.

Just before serving, sprinkle 0.25 cup chopped toasted pecans over the tart, scatter 1 tbsp demerara sugar and finish with 0.25 tsp flaky sea salt for texture and contrast. Alternatively serve with a dollop of whipped cream or a drizzle of maple syrup.