I, Robot Sweet Potato Tart by @healthyalie

1h30

8 servings

🌾

200 g

Flour

🧂

Salt

🧈

100 g

Plant-based butter

💧

2 tbsp

Water

🥔

2

Sweet potatoes

🥥

180 ml

Coconut cream

🌽

2 tbsp

Cornstarch

🥥

100 g

Coconut sugar

🍦

1 tsp

Natural vanilla extract

🪵

Cinnamon

  1. Mix
    • Flour
    • Coconut sugar
    • Salt

    Mix the flour, sugar and salt.

  2. Add
    • Plant-based butter

    Add the plant-based butter and rub it in with your hands to form crumbs.

  3. Add
    • Water

    Add the water and mix until a dough forms.

  4. Wrap

    Wrap the dough in cling film and refrigerate for at least 30 minutes.

  5. Peel
    • Sweet potatoes

    Peel and cut the sweet potatoes into cubes and steam them until tender.

  6. Cool
    • Sweet potatoes

    Let the sweet potatoes cool.

  7. Mash
    • Sweet potatoes
    • Coconut cream
    • Cornstarch

    Mash the sweet potatoes into a purée, then add the remaining ingredients and mix well.

  8. Blend
    • Sweet potatoes
    • Coconut cream
    • Cornstarch

    Alternatively, blend all the filling ingredients in a blender for a smooth texture.

  9. Preheat

    Preheat the oven to 185°C.

  10. Spread
    • Flour

    Remove the dough from the refrigerator, roll it out and spread it in a prepared tart pan.

  11. Bake

    Prick the pastry with a fork and blind bake for 8–10 minutes.

  12. Cool

    Remove the pastry from the oven and let it cool slightly.

  13. Pour

    Pour the filling onto the pre-baked pastry, smooth it with a spatula and bake for 30 minutes.

  14. Cool

    Remove from the oven and let cool completely before serving, or refrigerate overnight for a firmer texture.

I, Robot Sweet Potato Tart by @healthyalie

1h30

8 servings

🌾

200 g

Flour

🧂

Salt

🧈

100 g

Plant-based butter

💧

2 tbsp

Water

🥔

2

Sweet potatoes

🥥

180 ml

Coconut cream

🌽

2 tbsp

Cornstarch

🥥

100 g

Coconut sugar

🍦

1 tsp

Natural vanilla extract

🪵

Cinnamon

Preparation Steps

  1. Step 1/14

    Mix the flour, sugar and salt.

    🌾Flour
    🥥Coconut sugar
    🧂Salt
    🥣Mixing bowl

  2. Step 2/14

    Add the plant-based butter and rub it in with your hands to form crumbs.

    🧈Plant-based butter
    🥣Mixing bowl

  3. Step 3/14

    Add the water and mix until a dough forms.

    💧Water
    🥣Mixing bowl

  4. Step 4/14

    Wrap the dough in cling film and refrigerate for at least 30 minutes.

    🧻Cling film

  5. Step 5/14

    Peel and cut the sweet potatoes into cubes and steam them until tender.

    🥔Sweet potatoes
    🔪Knife
    🍲Steamer basket

  6. Step 6/14

    Let the sweet potatoes cool.

    🥔Sweet potatoes

  7. Step 7/14

    Mash the sweet potatoes into a purée, then add the remaining ingredients and mix well.

    🥔Sweet potatoes
    🥥Coconut cream
    🌽Cornstarch
    🥥Coconut sugar
    🍦Natural vanilla extract
    🪵Cinnamon
    🧂Salt
    🥣Mixing bowl

  8. Step 8/14

    Alternatively, blend all the filling ingredients in a blender for a smooth texture.

    🥔Sweet potatoes
    🥥Coconut cream
    🌽Cornstarch
    🥥Coconut sugar
    🍦Natural vanilla extract
    🪵Cinnamon
    🧂Salt

  9. Step 9/14

    Preheat the oven to 185°C.

  10. Step 10/14

    Remove the dough from the refrigerator, roll it out and spread it in a prepared tart pan.

    🌾Flour
    🥖Rolling pin
    🍰Tart pan

  11. Step 11/14

    Prick the pastry with a fork and blind bake for 8–10 minutes.

    🍴Fork

  12. Step 12/14

    Remove the pastry from the oven and let it cool slightly.

  13. Step 13/14

    Pour the filling onto the pre-baked pastry, smooth it with a spatula and bake for 30 minutes.

    🥄Spatula

  14. Step 14/14

    Remove from the oven and let cool completely before serving, or refrigerate overnight for a firmer texture.

Composition

Ingredients

Types

Grains, Spices, Fats, Liquids, Vegetables, Dairy Alternative, Flavorings

Ingredients

Flour, Salt, Plant-based butter, Water, Sweet potatoes, Coconut cream, Cornstarch, Coconut sugar, Natural vanilla extract, Cinnamon

Notes

Flour (gluten-free mix or wheat flour), Salt (for the pastry), Plant-based butter (cut into cubes, or margarine), Water (or plant milk), Sweet potatoes (large)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free

Calories

316 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 47g, Fat: 13g, Fiber: 4.5g, Sugars: 19g

Nutritional Information

Minerals

Potassium: 280mg, Sodium: 90mg, Manganese: 0.4mg, Iron: 1mg

Vitamins

Vitamin A: 400µg, Vitamin C: 4mg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

50 minutes

Cooking

40 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Cling film, Rolling pin, Tart pan, Fork, Spatula, Knife, Steamer basket

Appliances

Oven, Blender, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Pop Culture Inspired Baking

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French, American

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Crisp

Flavors

Sweet, Vanilla, Cinnamon, Coconut

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container or covered with cling film,best enjoyed within the first 2 days for optimal texture), freezer : up to 1 month (wrap tightly in cling film and foil,thaw overnight in the fridge before serving), room temperature : a few hours (only for short serving periods, not recommended for storage due to dairy-free cream filling)