Sweet Potato Tart with Marshmallow Meringue

A sophisticated twist on sweet potato casserole, baked into a flaky tart shell and topped with toasted marshmallow meringue.

Cook time: 60 minutes

Servings: 8

Ingredients

• 1.25 cups all-purpose flour
• 0.25 cups sugar
• 0.5 cups unsalted butter cubed and chilled
• 2 tablespoons ice water
• 2 medium sweet potatoes roasted and mashed
• 0.5 cups brown sugar
• 0.5 cups heavy cream
• 2 large egg
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg
• 2 large egg whites
• 0.25 teaspoon cream of tartar
• 0.25 cups sugar

Instructions

1. Preheat oven to 375°F (190°C). In a bowl, combine 1 1/4 cups of all-purpose flour and 1/4 cup sugar. Cut in 1/2 cup of cubed and chilled butter until the mixture is crumbly. Gradually add 2-3 tablespoons of ice water until dough comes together.
2. Roll out the dough and press it into a tart pan. Bake for 10 minutes and set aside to cool.
3. Mix the roasted and mashed sweet potatoes with 1/2 cup brown sugar, 1/2 cup heavy cream, 2 large eggs, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg until smooth.
4. Pour the sweet potato filling into the tart crust and bake for 35-40 minutes or until set.
5. Whip 2 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/4 cup sugar and continue to whip until stiff peaks form.
6. Spread the meringue over the cooled sweet potato tart and toast with a kitchen torch or under a broiler until golden brown.
7. Slice the tart and enjoy it warm or at room temperature.