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Published: 11/14/2013 | 0 Comments Posted
Courtesy of Chef Pat Szoke, Alla Spina
Sweet potato tart filling
+ 2 pounds sweet potatoes
+ 1/2 cup butter
+ 1 cup sugar
+ 1/2 cup milk
+ 2 eggs
Preheat oven to 450 degrees. Place the potatoes in a shallow pan and roast until cooked through and soft. Allow to cool, then peel and puree with the remaining ingredients, adding eggs last. Set aside.
+ 6 1/2 ounces confectioners’ sugar
+ 8 ounces butter
+ 1 1/2 eggs
+ 17 ounces flour
Preheat oven to 350 degrees. Cream together sugar, butter and eggs in a medium bowl until smooth. Add flour. Roll out and line a pie pan or individual tart shells. Bake for 10 to 15 minutes, or until golden brown.
Marshmallow brûlée topping
+ 21 grams sheet gelatin
+ 170 grams glucose
+ 85 grams honey
+ 340 grams sugar
+ 20 grams cinnamon
Pour enough ice water into a heavy-bottomed pan to cover the gelatin; let sit for three to five minutes, then squeeze out the excess. Add the remaining ingredients and heat on top of the stove until dissolved. Pour the mixture into the bowl of a stand mixer and beat on high speed until light and fluffy. Transfer to a sheet pan dusted with confectioners’ sugar and chill.
To assemble: Preheat oven to 350 degrees. Fill the tarts with the sweet-potato filling and bake until the custard is just set, 10 to 15 minutes. Scoop the marshmallow onto the tops of the tarts and brûlée with a torch or under the broiler until lightly toasted and serve.
Yield: 12 tarts or one pie.
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