Chai spiced sweet potato tart
Makes one 23cm tart
Shortcrust
125g cold butter, diced
200g flour, cold
1/8 tsp. salt
1-2 Tbsp. ice cold water
Rub the butter into the flour and salt until the texture of wet sand. Add only enough water to be able to gather the dough into a ball. Press into a disc and wrap in clingfilm, chill for at least an hour in the fridge.
Preheat the oven to 175C.
Roll the dough out and line a 23cm tart ring or tin with the pastry. Cover with aluminum foil and fill with dry beans before baking blind for 15 minutes. Remove aluminum foil and beans and bake until lightly golden brown, about 10-15 minutes longer.
Filling
300g sweet potato purée
100g eggs
75g brown sugar
75g granulated sugar
1/2 tsp. salt
1 1/2 tsp. chai spice
150ml heavy cream
150ml whole milk
Whisk the eggs with sugars, salt and chai spice for 4-5 minutes, until the sugar is dissolved. Add sweet potato purée, heavy cream and milk and whisk to combine.
Turn the oven down to 150C, pour the filling into the pre-baked pastry and bake for 45-50 minutes, until the custard is set and there is just a slight wobble in the centre.
Transfer to a wire rack and leave to cool to room temperature. Serve with whipped cream or creme fraiche and apple cider caramel sauce.
Apple cider caramel sauce
250ml dry apple cider
100g granulated sugar
1 Tbsp. honey
50ml heavy cream
25g salted butter
Salt to taste
Add apple cider to a small saucepan and reduce to about 100ml. Add granulated sugar and boil for 3-4 minutes, until syrup thickens and darkens. Whisk in cream and butter and cook for 10-12 minutes longer, until a thick, rich caramel sauce. Season to taste.