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Sweet Potato Tart with Coconut Crust and Pecan Streusel


Sweet Potato Tart with Coconut Crust and Pecan Streusel Recipe

Ingredients:
  • 2½ cups all-purpose flour
  • 2½ teaspoons sugar
  • 1 cup shredded unsweetened coconut
  • 1 teaspoon Kosher salt
  • 12 tablespoons (1½ sticks) cold unsalted butter, diced
  • ½ cup vegetable shortening
  • 2 large egg yolks
  • ¼ cup ice water
  • 4 large egg yolks
  • ¼ cup sugar
  • 1½ cups half and half
  • ¼ vanilla bean, split
  • 1 tablespoon dark rum
  • 2 medium sweet potatoes, scrubbed
  • 2 large eggs
  • ¾ cup sugar
  • ½ teaspoon Kosher salt
  • ½ teaspoon ginger, or to taste
  • Pinch of cinnamon, or to taste
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cups half and half
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • ½ cup pecans, toasted and coarsely chopped
  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 4 to 6 tablespoons cold unsalted butter, diced
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 836kcal (42%)
Total Fat 60g (92%)
Saturated Fat 32g (160%)
Cholesterol 270mg (90%)
Total Carbohydrate 67g
Dietary Fiber 4g
Sugars 28g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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