Sweet-potato Tartlets Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
1: *for the filling*,
2 small: sweet potatoes,
1 large: egg -- lightly beaten,
1/4 cup: heavy cream,
2 tablespoon: unsulfured molasses,
1 teaspoon: pure vanilla extract,
1/4 cup: light brown sugar -- packed,
1/8 teaspoon: salt,
1/4 teaspoon: ground ginger,
1/4 teaspoon: ground cinnamon,
1 pinch: ground cloves,
1 pinch: allspice,
1: *for the praline topping and,
1: crust*,
1 1/4 cup: pecans,
1 cup: granulated sugar,
10 tablespoon: unsalted butter -- cut into,
1 small: piece,
3/4 cup: light brown sugar,
1 1/4 cup: all-purpose flour,
2 tablespoon: all-purpose flour,
1/2 teaspoon: salt,
1/4 teaspoon: cinnamon,
Directions:
To make the filling: Heat oven to 400 degrees. Prick sweet potatoes.
Place on a baking sheet and bake for 40 minutes or until soft. When
cool enough to handle, peel and mash. Transfer mashed potatoes to an
electric mixer; beat on low speed for 1 minute. Whisk together egg,
cream, molasses and vanilla. Add to potatoes; mix on low speed, 1 to
2 minutes. Mix in remaining filling ingredients. Let stand until
crusts are ready. To make the topping and crust: Begin by making
pecan praline. Place 1/2 cup pecans on a large parchemnt-lined baking
sheet. In a small saucepan, combine granulated sugar and 2
tablespoons water. Cook over low heat until sugar dissolves. Cover
and bring to a boil. Leave cover on until condensation washes down
inside of pan. Uncover, adjust heat to medium, and cook, swirling pan
occassionally, until sugar turns amber. Pour caramel over pecans; let
cool about 1 hour. Chop praline into small pieces. Heat oven to 350
degrees. On a rimmed baking sheet, toast remaining 3/4 cup pecans for
about 7 minutes, turning once. Let cool completely. Transfer to a
food processor and processto a fine powder; add butter, brown sugar,
flour, salt and cinnamon. Pulse until well combined. Set aside 1/2
cup of the mixture to use for topping. Divide the rest among 3-inch
tart tins. press into tins. Refrigerate on a baking sheet for 30
minutes. Poke crusts with a fork, and bake for 5 minutes. Place tart
tins on a work surface and spoon sweet-potato filling into each.
Crumble reserved topping into small pieces and mix in half the
chopped pecan praline. Sprinkle this topping over the sweet-potato
filling, avoiding edges of the crust. Place tarts on a baking sheet,
transfer to oven, and bake for 25 to 35 minutes, until tarts are
puffed and golden brown. Transfer to a wire rack to cool 15 to 20
minutes. Unmold and let cool to room teperature. Sprinkle the
remaining pecan praline over tarts and serve.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Yield: 12 servings
Source from luhu.jp
Place on a baking sheet and bake for 40 minutes or until soft. When
cool enough to handle, peel and mash. Transfer mashed potatoes to an
electric mixer; beat on low speed for 1 minute. Whisk together egg,
cream, molasses and vanilla. Add to potatoes; mix on low speed, 1 to
2 minutes. Mix in remaining filling ingredients. Let stand until
crusts are ready. To make the topping and crust: Begin by making
pecan praline. Place 1/2 cup pecans on a large parchemnt-lined baking
sheet. In a small saucepan, combine granulated sugar and 2
tablespoons water. Cook over low heat until sugar dissolves. Cover
and bring to a boil. Leave cover on until condensation washes down
inside of pan. Uncover, adjust heat to medium, and cook, swirling pan
occassionally, until sugar turns amber. Pour caramel over pecans; let
cool about 1 hour. Chop praline into small pieces. Heat oven to 350
degrees. On a rimmed baking sheet, toast remaining 3/4 cup pecans for
about 7 minutes, turning once. Let cool completely. Transfer to a
food processor and processto a fine powder; add butter, brown sugar,
flour, salt and cinnamon. Pulse until well combined. Set aside 1/2
cup of the mixture to use for topping. Divide the rest among 3-inch
tart tins. press into tins. Refrigerate on a baking sheet for 30
minutes. Poke crusts with a fork, and bake for 5 minutes. Place tart
tins on a work surface and spoon sweet-potato filling into each.
Crumble reserved topping into small pieces and mix in half the
chopped pecan praline. Sprinkle this topping over the sweet-potato
filling, avoiding edges of the crust. Place tarts on a baking sheet,
transfer to oven, and bake for 25 to 35 minutes, until tarts are
puffed and golden brown. Transfer to a wire rack to cool 15 to 20
minutes. Unmold and let cool to room teperature. Sprinkle the
remaining pecan praline over tarts and serve.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Yield: 12 servings
Source from luhu.jp
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