Tarte à la Patate Douce Recette Facile et Rapide

Ingredients

• 1 sheet Pre-made Shortcrust Pastry (rolled to fit a 23‑cm (9‑inch) tart pan, kept chilled)
• 600 g Sweet Potatoes (peeled and cut into 2‑cm cubes)
• 120 g Brown Sugar (lightly packed)
• 1 packet Vanilla Sugar (about 8 g)
• 200 ml Heavy Cream (30 % fat, chilled)
• 2 Eggs (large, room temperature)
• 1 tsp Ground Cinnamon (a pinch, optional)

Instructions

1. Prepare the crust

   Remove the pre‑made shortcrust pastry from the fridge, let it sit at room temperature for 5 minutes, then fit it into a 23 cm tart pan, trimming any excess.

   Time: PT5M

2. Peel and cube sweet potatoes

   Peel the sweet potatoes and cut them into uniform 2‑cm cubes so they cook evenly.

   Time: PT5M

3. Boil sweet potatoes

   Place the cubed sweet potatoes in a large pot, cover with cold water, bring to a boil and simmer for about 20 minutes, or until a knife slides in easily.

   Time: PT20M

   Temperature: 100°C

4. Drain and mash

   Drain the potatoes in a colander, return to the pot or a bowl and mash until completely smooth and creamy.

   Time: PT5M

5. Combine base ingredients

   In a mixing bowl, add the mashed sweet potatoes, brown sugar, vanilla sugar and heavy cream. Stir gently until the sugar is mostly dissolved.

   Time: PT5M

6. Cool slightly

   Let the mixture sit for about 5 minutes until it is warm but not hot to the touch.

   Time: PT5M

7. Incorporate eggs

   Beat the two eggs in a small bowl, then gradually whisk them into the sweet‑potato mixture until fully incorporated and smooth.

   Time: PT3M

8. Add cinnamon

   Stir in a pinch (about 1 tsp) of ground cinnamon, mixing just until evenly distributed.

   Time: PT1M

9. Preheat oven

   Preheat the oven to 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

10. Fill the crust

    Pour the sweet‑potato filling into the prepared crust, smoothing the top with a spatula.

    Time: PT2M

11. Bake the tart

    Bake for 35‑40 minutes, or until the surface is lightly golden and a toothpick inserted near the center comes out clean.

    Time: PT35M

    Temperature: 180°C

12. Cool and serve

    Remove the tart from the oven, let it cool in the pan for 10 minutes, then slice and serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

303

Protein

4 g

Carbohydrates

40 g

Fat

15 g

Fiber

4 g