Sweet Potato Tart

Vegan

7 inch fluted tart tin (with removable base)

TART CRUST

170g Whole Wheat Pastry Flour

50g oil (macadamia or any nut oil)

50g Maple Syrup

Pinch of Salt

SPONGE

170g Whole Wheat Pastry Flour

20g oil (macadamia or any nut oil)

60g V-Milk

40g Maple Syrup

1 tsp Baking Powder

Pinch of Salt

Drop Vanilla extract

SOY CUSTARD

200g V-milk

30g Maple Syrup

30g Beet Sugar

1 tblsp Coconut Oil

Drop Vanilla extract

Drop Almond extract

20g Rice Flour

SWEET POTATO ICING

200g Sweet Potato

30g Maple Syrup

50g V-milk

20g Coconut Milk

½ tsp Cinnamon

TART CRUST = ADD: Whole Wheat Pastry Flour + Maple Syrup + oil + Salt in bowl & Mix into firm dough ball

Flaten dough ball & press into base & sides of tart tin, leave no gaps pressing down with fingers

Prick whole tart base with fork & bake for 12 minutes in a pre-heated oven at 180°c /350°f

Set aside to cool

SPONGE MIX = ADD: Whole Wheat Pastry Flour + oil + V-Milk + Maple Syrup + Baking Powder + Pinch of Salt + Drop Vanilla extract & mix

Do not over mix or sponge will not rise properly

Add sponge mix to cooled tart base & bake for 20 minutes in a pre-heated oven at 180°c /350°f

Set aside to cool

TART CUSTARD = to a saucepan ADD: V-milk + Maple Syrup + Beet Sugar + Coconut Oil + Vanilla extract + Almond extract + Rice Flour & mix well

Over medium flame stir continously until mixture thickens to a firm custard consistency

Allow mixture to cool & pour onto tart smoothing out to reach tart sides & set aside to cool

SWEET POTATO ICING = Steam Sweet Potato & allow to cool

Blend: Sweet Potato + Maple Syrup + V-milk + Coconut Milk + Cinnamon Powder

Press mix through a fine sieve & place into icing bag with multi-hole nozzle

Pipe icing from centre in circles to tart walls & back to centre to form 'bird nest' affect

Remove tart from tin & use wet knife to cut out serving (Tart is sticky)

Credit: YouTube's 'Peaceful Cuisine'

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