Sweet potato tart

A crowd pleaser at my Cooking Classes, this creamy tart says ‘yes!’ to flavour & ‘no’ to the extra sugar & fat you’d expect in a dish like this. Easy to whip together & stores in the freezer for months.

This beautiful tart was first created for a Cooking Workshop I ran with a very clever Chef! It was a stand out favourite on the surveys handed back to us from guests. It’s much lower in fat and calories than comparable ‘raw cheezecakes’, as it is bound together with pureed sweet potato and cannelini beans. It’s still totally creamy and you wouldn’t know it was actually filled with goodness! The salted caramel just tops it off deliciously…

INGREDIENTS
For the filling:

1 medium sweet potato, steamed or roasted with skin on
1 can cannelloni beans, rinsed
2/3 C maple syrup
¾ C cacao powder
1C ‘drunken’ raisins
1 ½ cups coconut cream

For the base:

1C LSA
½ C ‘drunken’ raisins – blitzed with soaking water
¼ C maple syrup
Pinch salts
½ C cacao powder
¼ C coconut oil

For The Salted Caramel:

½ cup medjool dates
½ cup tahini
½ cup soaked cashews
½ tsp vanilla paste
Pinch salt
½ cup maple syrup
¼ cup coconut cream

Optional: salt flakes to scatter over top

METHOD

Line and grease a round springform tin.

Combine all ‘base’ ingredients in a medium mixing bowl. Press into base of tin.

Mash the cannelloni beans and sweet potato to a ‘soft mash’. Combine with other ‘filling’ ingredients – if you have a strong food processor you can blend together. Otherwise, some arm work will be in order!

Pour filling over base.

Blitz together all caramel ingredients until shiny and smooth. Pour over top for final layer.

Freeze for 4 hours minimum before serving. Rest tart at room temperature for 15minutes before slicing. We served this with strawberry salsa and balsamic reduction. (Simply slice strawberries & drizzle with a little balsamic glaze…Heaven!) Or, you can drizzle with a little melted chocolate like pictured below…

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