Sweet Potato Streusel Tarts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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These miniature sweet potato pies feature a topping made with hazelnuts, although any nut will work. Ingredients:
1 cup all-purpose flour |
2 tablespoons granulated sugar |
1/8 teaspoon salt |
2 tablespoons chilled butter, cut into small pieces |
2 tablespoons vegetable shortening |
3 tablespoons ice water |
cooking spray |
1/4 cup maple syrup |
2 tablespoons brown sugar |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
1 large egg |
1 cup mashed cooked sweet potatoes |
1/4 cup evaporated fat-free milk |
2 tablespoons finely chopped hazelnuts |
2 tablespoons brown sugar |
1 1/2 teaspoons chilled butter, cut into small pieces |
Directions:
1. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place the flour, granulated sugar, and 1/8 teaspoon salt in a food processor; pulse 2 times or until combined. Add 2 tablespoons butter and shortening, and pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, 1 tablespoon at a time, processing just until combined (do not form a ball). Shape mixture into a 6-inch log; wrap in plastic wrap coated with cooking spray. Freeze 30 minutes.
2. Shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into the bottoms and up the sides of the muffin cups.
3. Preheat oven to 425°.
4. To prepare the filling, place syrup and next 5 ingredients (syrup through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add sweet potatoes and milk; beat until well blended. Spoon about 4 teaspoons filling into each muffin cup.
5. To prepare streusel, combine hazelnuts and 2 tablespoons brown sugar in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over tarts; bake at 425° for 10 minutes. Reduce heat to 350° (do not remove tarts from oven); bake for 12 minutes or until the filling is set. Cool for 5 minutes on a wire rack. Run a knife around outside edges. Remove tarts, and cool completely on wire rack.
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