Sweet Potato Tart with Custard Texture

Steps

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1. 1
   Blend the cooked sweet potato in a food processor until completely smooth.
   ▶ ≈0:49
2. 2
   Add the melted butter and blend together to enhance the creamy texture.
   ▶ ≈1:03
3. 3
   Pour in the rum and continue blending until well combined.
   ▶ ≈1:10
4. 4
   Add the cinnamon, vanilla extract, grated ginger, and sea salt, then blend until the spices are evenly distributed.
   ▶ ≈1:17
5. 5
   Add the blonde sugar and brown sugar, crack in the whole eggs, pour in the coconut milk, and blend the entire mixture until smooth and homogeneous.
   ▶ ≈1:40
6. 6
   Line the lightly oiled tart pan with the pastry. Fold the edges inward for a neat finish, then prick the bottom gently with a fork to prevent air bubbles during baking.
   ▶ ≈2:12
7. 7
   Pour the sweet potato filling into the pastry shell and smooth the top with a spatula.
   ▶ ≈2:55
8. 8
   Bake in a preheated 180°C (350°F) oven for 45 to 50 minutes until the pastry is golden brown and the center has a slight jiggle.
   ▶ ≈3:10
9. 9
   Let the tart cool completely, then refrigerate overnight for the best custard-like texture. Serve with whipped cream and orange zest if desired.
   ▶ ≈3:29