Wednesday, November 23, 2011

Mini Sweet Potato Streusel Tarts

A number of years ago I came across this recipe from Cooking Light.  I don't care for pumpkin pie, but this little treat is my pumpkin pie substitute.  These little tarts are bite size so if you're watching portions, enjoy one and then call it quits.  They are a bit time consuming to prepare, but I think they're definitely worth the effort. It's best if you have a mini-muffin pan to make them in.  I also have a wooden tart tamper/ mini-tart shaper.  Mine was from Pampered Chef, but I saw them online for about $4.  Since I only make them once a year for Thanksgiving, the time spent making them is actually relaxing and they're so adorable I can barely stand it!

Sweet Potato Streusel Tarts
from Cooking Light

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 (I don't use the vegetable shortening.  I end up just using 4 tablespoons butter)
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 milk

2 tablespoons finely chopped pecans (or other nut)
2 tablespoons brown sugar
1 1/2 teaspoons chilled butter, cut into small pieces

Before beginning, prepare sweet potatoes.  Peel, cube, and boil sweet potato until softened.

Peel, cube, cover sweet potato with water and boil until softened.

Done; ready to mash

Ready for filling
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 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 let it form a ball).  Shape mixture into a 6-inch log; wrap in plastic wrap coated with cooking spray.  Freeze 30 minutes.

The worker


Add chilled butter


Resembling coarse meal

After chilling, 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/tart cups.

I have these handy gadgets for these little tarts.  They make this project so easy!

Ready for filling

Preheat oven to 425 degrees.

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.

To prepare streusel, combine nuts 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 degrees for 10 minutes.  Reduce heat to 350 degrees and cook an additional 12 minutes or until 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.

Fresh out of the oven

Ready to serve

Try to just have one!

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