Grilled Sweet Potato and Pecan Tarts
Make the dough at least 1 hour in advance, and let rest in the refrigerator. May be made the night before, and will keep for up to 5 days. Makes six 4" Tarts.
Dough
1/4C +2TBL Unsalted butter, softened
1/4 C Sugar
2 C Flour
1/2 TSP Salt
1 Egg, well beaten
1/4 C Cold milk
Filling
1 C Pulp from baked sweet potato, mashed well and cooled
1/4 C Light brown sugar
2 Medium eggs
PINCH Cinnamon
Salt
2 TBL Sugar
1 TBL Vanilla Extract
1 TBL Unsalted butter
1 TBL Heavy cream
1/2 Egg, well-beaten
1/4 TSP Salt
1/4 TSP Cinnamon
1/8 TSP Nutmeg
1/8 TSP Allspice
1 C Pecan halves for topping
Syrup
3/4 C Dark corn syrup
3/4 C Sugar
1-1/2 TBL Unsalted butter, melted
2 TSP Vanilla extract
Dough
1. Beat the butter, sugar and salt on high. with an electric mixer until smooth and creamy. Add the egg and beat on medium for 30 seconds. Add the milk and beat on high for 1-1/2 minutes. Pour in the flour and mix on medium using a bread hook (if available) for 5-10 seconds and then on high for 5 seconds more. Over mixing will produce a tough tart crust.
2. Remove the dough. On a lightly floured surface, pat it out into an 8" circle. Lightly flour both sides and wrap with plastic. Let rest for at least 1 hour in the refrigerator.
Filling
1. Combine all ingredients and mix until smooth, using an electric mixer. Set aside.
Syrup
1. In a medium mixing bowl combine all ingredients. Whisk until syrup is opaque and fully blended.
Assembling Tarts
1. Place a 14" pizza stone in the gas grill and turn on high for 10 minutes. Turn off all burners except one directly below the pizza stone. Reduce heat to low, You're looking for an internal temperature of 375º to 400º.
2. On a lightly floured surface roll out the dough to a thickness between 1/8" and 1/4". Dough needs to be roughly 8-1/2" wide by 13"-14" long. Cut the dough into 6 equal squares approximately 4-1/2" by 4-1/2". Gently place the dough in lightly oiled 4" tart pans. If the dough is a little too short, just roll it out a bit more.
3. Gently arrange the dough into the corners of the tart pans and fold excess dough to the outside. Using caution, roll the rolling pin across the top of the tart pan to trim dough. Spoon sweet potato filling into bottom 1/3 of tart pan. Place pecans in pan to cover sweet potato filling. Spoon in enough syrup to cover pecans but don't add so much that it is spilling out over top. Pecans will rise to top during baking.
4. Place the tarts on the pizza stone and bake for about 30 minutes. The top of the tart will become frothy and then caramelize. Remove tarts and let cool for 20 minutes. Serve with ice cream. I like them best the next morning with coffee.
Make the dough at least 1 hour in advance, and let rest in the refrigerator. May be made the night before, and will keep for up to 5 days. Makes six 4" Tarts.
Dough
1/4C +2TBL Unsalted butter, softened
1/4 C Sugar
2 C Flour
1/2 TSP Salt
1 Egg, well beaten
1/4 C Cold milk
Filling
1 C Pulp from baked sweet potato, mashed well and cooled
1/4 C Light brown sugar
2 Medium eggs
PINCH Cinnamon
Salt
2 TBL Sugar
1 TBL Vanilla Extract
1 TBL Unsalted butter
1 TBL Heavy cream
1/2 Egg, well-beaten
1/4 TSP Salt
1/4 TSP Cinnamon
1/8 TSP Nutmeg
1/8 TSP Allspice
1 C Pecan halves for topping
Syrup
3/4 C Dark corn syrup
3/4 C Sugar
1-1/2 TBL Unsalted butter, melted
2 TSP Vanilla extract
Dough
1. Beat the butter, sugar and salt on high. with an electric mixer until smooth and creamy. Add the egg and beat on medium for 30 seconds. Add the milk and beat on high for 1-1/2 minutes. Pour in the flour and mix on medium using a bread hook (if available) for 5-10 seconds and then on high for 5 seconds more. Over mixing will produce a tough tart crust.
2. Remove the dough. On a lightly floured surface, pat it out into an 8" circle. Lightly flour both sides and wrap with plastic. Let rest for at least 1 hour in the refrigerator.
Filling
1. Combine all ingredients and mix until smooth, using an electric mixer. Set aside.
Syrup
1. In a medium mixing bowl combine all ingredients. Whisk until syrup is opaque and fully blended.
Assembling Tarts
1. Place a 14" pizza stone in the gas grill and turn on high for 10 minutes. Turn off all burners except one directly below the pizza stone. Reduce heat to low, You're looking for an internal temperature of 375º to 400º.
2. On a lightly floured surface roll out the dough to a thickness between 1/8" and 1/4". Dough needs to be roughly 8-1/2" wide by 13"-14" long. Cut the dough into 6 equal squares approximately 4-1/2" by 4-1/2". Gently place the dough in lightly oiled 4" tart pans. If the dough is a little too short, just roll it out a bit more.
3. Gently arrange the dough into the corners of the tart pans and fold excess dough to the outside. Using caution, roll the rolling pin across the top of the tart pan to trim dough. Spoon sweet potato filling into bottom 1/3 of tart pan. Place pecans in pan to cover sweet potato filling. Spoon in enough syrup to cover pecans but don't add so much that it is spilling out over top. Pecans will rise to top during baking.
4. Place the tarts on the pizza stone and bake for about 30 minutes. The top of the tart will become frothy and then caramelize. Remove tarts and let cool for 20 minutes. Serve with ice cream. I like them best the next morning with coffee.
