Sweet Potato Rum Tart with Rum Whipped Cream

Directions

1. Tart Shell
2. Put the food processor container, blade, and butter in the freezer for 15-30 minutes to chill.
3. Mix the flour and salt in the food processor for 15 seconds to thoroughly disperse the salt throughout the flour. Add the butter and pulse until the mixture resembles small peas. Add the smaller amount of water and cider vinegar and pulse a few times. Add more water if needed. The dough is ready when it holds together only when you pinch it.
4. Form the dough into a disk on a cool work surface using only your fingers. Try not to use the palm of your hand. Wrap it up and chill in the refrigerator for 60 minutes.
5. Roll out to 1/8" thick and fill tart pans. Dock with fork tines and put in the freezer for at least 15 minutes. Preheat the oven to 375F.
6. Remove the tart shells from the freezer and ready them for blind baking by lining them with parchment paper and pie weights. Blind bake for 15 - 20 minutes until very lightly browned. Remove the parchment liner and continue to bake another 5 minutes.
7. Remove from the oven and set aside until ready to fill.

1. Tart Pie Filling and Rum Whipped Cream Topping
2. Preheat oven to 350F. Put the sweet potatoes in a heavy large pot and cover with cold salted water. Bring to a boil over high heat and simmer until tender (about 15 minutes). Remove from the water and set aside until cool enough to handle. Peel the potatoes, slice them into disks, and put them into a food processor to wait for the sauce.
3. Over medium-low heat, heat up the honey, butter, orange marmalade, orange juice and chopped apples. Stir to incorporate orange marmalade into the honey butter mixture. Simmer until apples are soft (3-5 minutes).
4. Add the pomegranate molasses, salt, cinnamon, cream and rum. Simmer for 2 minutes. Remove from the heat and set aside to cool for 15 minutes, stirring occasionally. Pour the sauce over the potatoes in the food processor. Process until very smooth.
5. With the food processor still running, pour in the eggs. The filling should be warm, but not hot or you will cook the eggs in the processor. Process until the color of the puree lightens to a creamier color. Pour into the pre-baked tart shells and bake for 30 minutes or until a knife inserted in the middle comes out clean.
6. To make the rum whipped cream, whip the chilled heavy cream with a standing mixer using the whisk beater. When the cream starts to thicken, add the sugar, rum, vanilla extract, and orange zest. Beat until firm. Use to top each of the tarts.