Sweet Potato Tart With Red Wine Caramel Recipe

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Sweet Potato Tart With Red Wine Caramel
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Ingredients
20
Count
Nutrition
327
Calories
Total time
47
Minutes
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Ingredients:

Directions:

  1. MAKE THE TART SHELL: Preheat the oven to 350°. In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground. Add the butter and egg and process until creamy, scraping down the side of the bowl. Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl. Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes.
  2. Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell for about 25 minutes, or until it is just set. Carefully remove the aluminum foil and pie weights and bake the tart shell for 15 to 20 minutes longer, until the shell is crisp and lightly browned all over. Let cool slightly.
  3. MEANWHILE, MAKE THE FILLING: Poke the sweet potatoes all over with a fork and roast them in the oven alongside the tart shell for about 1 hour, or until they are soft. Let the potatoes cool. Turn the oven temperature down to 325°.
  4. Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use). In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth. Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended.
  5. Pour the filling into the tart shell and bake for 20 minutes. Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning. Bake the tart for about 40 minutes longer, or until the filling is set. Transfer to a rack and let cool completely.
  6. MAKE THE CARAMEL: In a medium saucepan, bring the granulated sugar and water to a boil over moderately high heat, washing down the side of the pan with a moistened pastry brush. Cook without stirring until a pale-amber caramel forms, about 6 minutes. Remove from the heat and carefully add the red wine. Cook, stirring to dissolve the hardened caramel, until it is slightly reduced, about 3 minutes. Transfer the caramel to a pitcher and serve warm over tart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 327.29 Kcal (1370 kJ)
Calories from fat 96.81 Kcal
% Daily Value*
Total Fat 10.76g 17%
Cholesterol 61.93mg 21%
Sodium 136.81mg 6%
Potassium 306.49mg 7%
Total Carbs 52.29g 17%
Sugars 32.07g 128%
Dietary Fiber 2.48g 10%
Protein 4.83g 10%
Vitamin C 1.3mg 2%
Vitamin A 0.7mg 23%
Iron 1.1mg 6%
Calcium 64mg 6%
Amount Per 100 g
Calories 212.01 Kcal (888 kJ)
Calories from fat 62.71 Kcal
% Daily Value*
Total Fat 6.97g 17%
Cholesterol 40.12mg 21%
Sodium 88.62mg 6%
Potassium 198.54mg 7%
Total Carbs 33.87g 17%
Sugars 20.77g 128%
Dietary Fiber 1.61g 10%
Protein 3.13g 10%
Vitamin C 0.8mg 2%
Vitamin A 0.4mg 23%
Iron 0.7mg 6%
Calcium 41.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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