I made these cute little tarts almost a year ago, but I’ve been saving them for a crisp fall day. I can’t believe it’s been a year. I was in my old Brooklyn apartment, I was still putting titles on photographs, and apparently I was baking so much I had extra recipes to save for a year later!
Today I spent two hours writing a paper about calculating the value of nature, like actually putting a price tag on biodiversity and ecosystems. It was as intense and as weird as it sounds, my brain is a little fried. Yesterday I had a mild freak out and called Andrea looking for data advice, it’s good to have a an economically minded friend.
These tarts are so cute! I love their mini size and bring orange color of the sweet potatoes. How can you go wrong with a Biscoff cookie crust? I think I need to reintroduce that into my life! The tarts aren’t just adorable, they are quite tasty, creamy, sweet, and perfectly pumpkin spiced. A fall staple for sure.
One Year Ago – Turkey Pumpkin Chili
Sweet Potato Pie Tarts
Adapted from Joy the Baker
Yield – 4 4-inch tarts + extra filling for your gluten-free friends
4 tablespoons (1/2 stick) unsalted butter
1 cup Biscoff cookie crumbs, about 20 cookies
1 cup mashed sweet potato (1 medium)
1/4 cup + 2 tablespoons brown sugar
1/2 + 1/8 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons unsalted butter
5 ounces evaporated milk
1 egg + 1 yolk
1/2 teaspoon vanilla
whipped cream + cookie crumbs for garnish
- Preheat the oven to 375 ˚F and spray your tart pans liberally with Baker’s Joy, place on a cookie sheet and set aside.
- Brown the butter in a small saucepan and pulverize the cookies in a food processor. Pour the browned butter into the cookie crumbs and mix until all the crumbs are moist. Divide the crumbs evenly between the tart pans and press firmly on the bottom and up the sides.
- Bake in the oven for 10 minutes to set the crust.
- Peel and cut the potato into small pieces and add to cold water. Heat and cook until the potatoes are fork tender. Drain the water and lightly mash the potatoes. Measure out 1 cup and remove the rest.
- To a small sauce pan add 1 cup mashed sweet potatoes, brown sugar, coriander, nutmeg, cinnamon, salt, butter, and half of the evaporated milk. Stir and heat until the mixture just begins to bubble and all the butter is melted. Puree with an immersion blender.
- In a small bowl whisk together the remaining evaporated milk, eggs, and vanilla. Whisk this mixture into the sweet potatoes. Stir until well incorporated.
- Divide the mixture evenly between the tart pans. If you have more tart pans, make more crust, but I only have 4. If you have extra filling, pour the remaining filling in an 8-ounce glass jar and bake.
- Bake for 15-20 minutes or until the top is set. The jar will take longer.
- Let cool completely on a wire rack.
- Garnish with a dollop of whipped cream and a little cookie crumble if desired.