Author Notes
This naturally gluten- and dairy-free tart’s rich, creamy filling is a delightful contrast to the nutty-sweet pecans, dates, and coconut that go into the crust. Milk kefir can be substituted for the coconut milk if you like. Coconut sugar and light brown sugar may also be exchanged freely in both the crust and the filling. You can make this tart a day ahead and serve it cold or at room temperature.
From Heirloom by Sarah Owens © 2019 Sarah Owens. Photographs © 2019 by Ngoc Minh Ngo. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. —Sarah Owens
Test Kitchen Notes
To make the whole recipe dairy-free, feel free to swap in coconut whipped cream. —The Editors
Ingredients
- Filling
-
615 grams
(2 medium / about 1 ½ pounds) sweet potatoes
-
170 grams
(3 large) eggs
-
80 grams
(1/2 cup) brown sugar
-
220 grams
(1 cup) canned full-fat unsweetened coconut milk
-
2 teaspoons
ground ginger
-
1 teaspoon
ground coriander
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1 teaspoon
ground allspice
-
1/2 teaspoon
freshly grated nutmeg
-
1/4 teaspoon
fine sea salt
- Crust and maple whipped cream
-
210 grams
(2 cups) pecan halves
-
60 grams
(1 cup) shredded unsweetened coconut
-
55 grams
(5 tablespoons) coconut sugar
-
110 grams
(6 to 8 large) dried dates, pitted
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
fine sea salt
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55 grams
(scant ¼ cup) coconut oil
-
1
large egg white
-
255 grams
(1 cup) heavy cream
-
40 grams
(2 tablespoons) maple syrup, or to taste
-
1/2 teaspoon
kosher salt
Directions
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Roast the sweet potatoes: Preheat the oven to 400°F and line a baking sheet with aluminum foil or parchment paper. Wrap the sweet potatoes in aluminum foil and place on the prepared baking sheet. Bake for 45 to 60 minutes, until fork tender. You may roast the sweet potatoes up to 3 days ahead; store in the refrigerator until ready to use.
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Prepare the crust: Reduce the oven temperature to 350°F. Combine the pecans, coconut, coconut sugar, dates, cinnamon, and salt in the bowl of a food processor. Process until a coarse, sticky meal is formed. Add the oil and egg white and pulse to combine. Transfer the sticky-wet mixture into a 10-inch fluted tart pan. Press to distribute the crust evenly into the bottom and up the sides. Prick the bottom with a fork and bake on a baking sheet for about 8 minutes, until the crust just looks dry. Remove from the oven (leave the oven on) and cool completely on a wire rack.
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Prepare the filling: Combine the eggs, brown sugar, and coconut milk in the bowl of a blender or food processor. Blend on high speed until thoroughly combined. Peel and discard the skin of the sweet potatoes. Pack the meat into 2 cups and add to the processor along with the ginger, coriander, allspice, nutmeg, and salt. Blend on high speed until smooth. Transfer the filling to the cooled tart crust and smooth with a spatula to even the surface.
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Bake the tart: Place the tart on a baking sheet and bake for 15 minutes. Lower the oven temperature to 325°F and bake for another 8 to 10 minutes, until the middle is set but still slightly wobbly (it will firm more as it cools). If the crust begins to brown too much before the middle is set, carefully tent the tart with aluminum foil. Remove from the oven and place on a wire rack to cool completely.
-
Prepare the salted maple whipped cream: Combine all the ingredients in a stand mixer or in a bowl using an electric hand mixer and beat on high speed until stiff peaks form.
-
To serve: Slice the tart and serve with dollops of salted maple whipped cream.
Sarah Owens is a New York City based cookbook author, baker, horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Sarah curates private dining events, cooks for public pop-up dinners, and teaches baking and preservation gobally. Her subscription and wholesale bakery BK17bakery.com is located seaside in Rockaway Beach where she also teaches the alchemy and digestive benefits of natural leavening.
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