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Sweet Potato and Caramel Tart
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Sweet Potato and Caramel Tart
A sweet and savory tart that combines the natural sweetness of sweet potatoes with the richness of caramel. The sweet potato filling is made with roasted sweet potatoes, onions, and garlic, and is topped with a layer of caramel and crunchy pecans. This tart is perfect for the fall season and is sure to impress your guests. The combination of flavors and textures is unique and delicious, and the presentation is beautiful and elegant.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Tree Nuts, Gluten
Ingredients
2 large
Sweet Potatoes
140 Calories
1 medium
Onions
40 Calories
3 cloves
Garlic
15 Calories
1/2 cup
Caramel Sauce
100 Calories
1/2 cup
Pecans
100 Calories
2 cups
All-Purpose Flour
100 Calories
1/2 cup
Unsalted Butter
100 Calories
1 large
Egg
70 Calories
1/2 cup
Heavy Cream
50 Calories
1/4 teaspoon
Salt
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, and place them on a baking sheet lined with parchment paper. Roast the sweet potatoes in the oven for 20-25 minutes, or until they are tender and lightly caramelized.
2
In a large skillet, cook the onions and garlic over medium heat until they are softened and lightly caramelized. Add the roasted sweet potatoes to the skillet and stir to combine.
3
In a small bowl, whisk together the flour, butter, and egg to make the pastry dough. Roll out the dough on a floured surface to a thickness of about 1/8 inch. Place the dough into a 9-inch tart pan with a removable bottom.
4
Spread the sweet potato mixture evenly over the pastry dough, leaving a 1-inch border around the edges. Drizzle the caramel sauce over the sweet potato mixture, and sprinkle with chopped pecans.
5
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is heated through. Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes before serving.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif