Sweet Potato Tart

Sweet potato filling

• 3/4 cup cooked, pureed sweet potato
• 1/2 cup sweetened condensed milk
• 1/4 cup light brown sugar
• 1 large egg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon grated fresh ginger

Cinnamon Graham Shortbread

• 3/4 cup unbleached flour
• 1/4 cup almond flour
• 1/3 cup cinnamon graham crackers, finely ground
• 7 tablespoons unsalted butter, very cold
• 1 pinch kosher salt
• 1 pinch cinnamon

1. Whisk all shortbread ingredients except butter together in a large bowl until well combined.
2. Cut butter into chunks and add to flour mixture.
3. Use your hands to pinch and rub it into the flour until you have a crumbly dough.
4. Press dough mixture into bottom and up sides of an 8 inch tart pan. You want about a 1/4 inch thickness on the bottom and sides.
5. Cover with plastic and put into the freezer for 15 minutes.
6. Preheat oven to 375 degrees.
7. Prick chilled crust several times with a fork, then bake for 8 - 10 minutes, or until just beginning to turn a golden brown. Cool completely on a rack. Crust may puff a tiny bit during baking, no worries. It will settle down when it cools.
8. In a large bowl, whisk together sweet potato puree and condensed milk until smooth.
9. Add sugar with the ginger and cinnamon, then the egg, whisking after each addition.
10. Pour filling into your cooled, prepared crust, set on a baking sheet and bake for 25-30 minutes, or until the center is set and the edges are starting to brown. Let cool on a rack before serving.