Purple Sweet Potato Tart with Shortbread Crust
We are just a little obsessed with purple these days and for your Thursday pick-me-up, what's more special and beautiful than this dreamy Purple Sweet Potato Tart with Shortbread crust! Made with Suncore Foods® Purple Sweet Potato Powder to achieve the pop of velvety purple hues. A bite into this may not be possible to save second helpings of this special treat. Perfectly sweet enough for dessert yet good enough for breakfast.
Makes An 8” Tart
For the Shortbread Crust:
1 3/4 cup regular flour
1/4 cup icing sugar
100 gram regular / dairy-free butter
1 tsp pure vanilla extract
Pinch of salt
For the Filling:
2 cups almond milk
1 cup coconut milk
1/8 cup raw cane sugar
1 1/2 tsp Suncore Foods® Purple Sweet Potato Powder
2 tsp agar agar powder
¼ tsp of salt
1. To Make the Crust — Place all ingredients in a food processor, pulse until everything is incorporated, do not over mix. Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well. Once done, store it in the chiller for 15 minutes to firm up. Meantime, preheat your oven to 180 degrees Celsius. Right before baking, pierce all over the bottom of the crust with a fork. Then bake it for 20-25 minutes or until the edges become golden brown. Remove it from the oven and let it cool on the wire rack while you make the filing.
2. To Make the Filling — Simply place all ingredients in a saucepan; cook mixture on medium low heat for 10 minutes (stir constantly) bring the mixture to simmer for a minute then turn the heat off. Let it cool slightly before pouring into tart shell. Let the tart chill for at least 2-3 hours before serving. Decorate with fresh fruits and enjoy!