Sweet Potato Tart With Gingersnap Crust 

sweetpotatotartunsliced.jpg

Crust ingredients

• 8 ounces gingersnaps 
• 4 tablespoons cooled, melted unsalted butter
• 9½” x 1” fluted French tart pan with a removable bottom

Filling ingredients

• 1½ cups cooked, cooled and puréed sweet potato (from about 1 lb. sweet potatoes)
• 2 large eggs
• ½cup unrefined cane sugar 
• ½ cup heavy cream 
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger 
• ¼ teaspoon ground Saigon cinnamon
• ¼ teaspoon freshly ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon salt

sweetpotatotartcoffee.jpg

Preparation

1.  Preheat the oven to 350 F.
2. In a food processor, pulse broken pieces of gingersnaps till they are very fine. Add the melted butter and pulse some more, to mix.
3.  Press the crumb mixture down in your tart pan. Press it evenly against the sides and bottom, using a flat-edged cup or bowl. Freeze the tart shell for 10 minutes.
4. Put the tart pan on a cookie sheet and bake the shell for 6-8 minutes, or until it comes together. Don't let it get too dark.
5. Remove the tart pan from the oven and let it cool completely.
6.  In the food processor, purée the sweet potato into a smooth pulp and add the rest of the filling ingredients; pulse to combine.
7. Pour the filling into the cooled gingersnap crust.
8.  Bake the filled tart on a cookie sheet for about 30 minutes, or until the filling is set. If the tart edges start to burn before it is set, lightly cover the edges with foil.
9. Cool the tart completely at room temperature, before refrigerating for 2-3 hours or overnight.
10. Remove the tart ring, slice the Sweet Potato Tart, and serve cold with whipped cream and tea or coffee.