Tarte à la Patate Douce Recette Facile et Rapide
Tarte à la Patate Douce Recette Facile et Rapide is a easy Canadian recipe that serves 6. 303 calories per serving. Recipe by MaxiRecettes on YouTube.
Prep: 36 min | Cook: 55 min | Total: 1 hr 46 min
Cost: $8.60 total, $1.43 per serving
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
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
Peel and cube sweet potatoes
Peel the sweet potatoes and cut them into uniform 2‑cm cubes so they cook evenly.
Time: PT5M
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
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
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
Cool slightly
Let the mixture sit for about 5 minutes until it is warm but not hot to the touch.
Time: PT5M
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
Add cinnamon
Stir in a pinch (about 1 tsp) of ground cinnamon, mixing just until evenly distributed.
Time: PT1M
Preheat oven
Preheat the oven to 180 °C (350 °F).
Time: PT5M
Temperature: 180°C
Fill the crust
Pour the sweet‑potato filling into the prepared crust, smoothing the top with a spatula.
Time: PT2M
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Pre-made Shortcrust Pastry: homemade pâte brisée, store‑bought pie crust
- Instead of Sweet Potatoes: butternut squash, pumpkin puree
- Instead of Brown Sugar: dark muscovado sugar, maple syrup (reduce cream by 20 ml)
- Instead of Vanilla Sugar: 1 tsp vanilla extract
- Instead of Heavy Cream: half‑and‑half, coconut cream (for dairy‑free version)
- Instead of Eggs: 2 tbsp silken tofu blended, 2 tbsp aquafaba
- Instead of Ground Cinnamon: ground nutmeg, pumpkin spice
Equipment Needed
- Tart Pan (23 cm)
- Large Pot
- Knife
- Cutting Board
- Colander
- Potato Masher or Fork
- Mixing Bowl
- Whisk
- Spatula
- Oven
- Kitchen Scale (optional)
Critical Steps — Do Not Skip
- Boil sweet potatoes until fork‑tender (step 3).
- Mash to a completely smooth puree (step 4).
- Incorporate eggs only after the mixture has cooled slightly to avoid curdling (step 7).
- Do not overbake; watch for a light golden color and test with a toothpick (step 11).
Chef Tips from the Video
- For an extra caramel note, substitute half of the brown sugar with maple syrup and reduce the cream by 20 ml.
- A pinch of ground ginger pairs beautifully with the cinnamon for a warm spice profile.
- Use a hand mixer on low speed to achieve an ultra‑smooth filling without lumps.
Troubleshooting
Filling is too runny after mixing.
Make sure the sweet potatoes are fully cooked and well‑mashed; if still thin, add 1‑2 tbsp extra brown sugar or let the mixture cool longer before adding eggs.
Tart cracks on the surface after baking.
Do not overbake; remove the tart as soon as the edges are golden. Let it cool gradually in the pan rather than a sudden temperature drop.
Crust becomes soggy.
Blind‑bake the crust for 10 minutes before adding the filling, and ensure the sweet‑potato mixture is not overly wet.
Storage
Refrigerator: Cover and store up to 4 days.
Freezer: Wrap tightly and freeze up to 1 month.
Room temperature: Not recommended; the filling contains dairy and eggs.
Make-Ahead Tips
- Blind‑bake the crust for 10 minutes before adding the filling for an extra crisp base.
- The filling can be prepared up to the point of adding eggs, covered, and refrigerated for up to 12 hours.
- Leftover tart freezes well; thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
What is the cultural significance and history of Sweet Potato Tart in Canadian cuisine?
Sweet potato tart is a lesser‑known dessert in Canada, especially in the Atlantic provinces where sweet potatoes are harvested in the fall. It reflects the region’s tradition of turning seasonal root vegetables into comforting sweets, similar to pumpkin or apple pies.
What are the traditional regional variations of Sweet Potato Tart in Canadian cuisine?
In Nova Scotia, the tart is often flavored with maple syrup and a touch of nutmeg. In Quebec, a version may include a streusel topping. Some western provinces add toasted pecans for extra crunch.
How is Sweet Potato Tart traditionally served in Canada?
It is typically served slightly warm or at room temperature, sometimes with a dollop of whipped cream or a scoop of vanilla ice cream, especially during autumn festivals and Thanksgiving gatherings.
During which occasions is Sweet Potato Tart traditionally enjoyed in Canadian culture?
The tart appears at harvest celebrations, Thanksgiving meals, family brunches, and holiday gatherings where seasonal produce like sweet potatoes is highlighted.
What makes Sweet Potato Tart special or unique in Canadian dessert tradition?
Its unique blend of sweet‑potato earthiness, caramelized brown sugar, and subtle cinnamon creates a flavor profile that bridges the comfort of pies with the natural sweetness of root vegetables, a hallmark of Canadian autumn desserts.
What are the most common mistakes to avoid when making Sweet Potato Tart?
Common errors include under‑cooking the sweet potatoes (resulting in a grainy texture), over‑mixing the filling (which can make it watery), adding eggs while the mixture is too hot (causing curdling), and overbaking the tart, which dries it out.
Why does this Sweet Potato Tart recipe use a pre‑made shortcrust pastry instead of a puff pastry?
A shortcrust pastry provides a buttery, crumbly base that complements the creamy sweet‑potato filling without becoming overly flaky, ensuring the tart holds its shape and texture during baking.
Can I make Sweet Potato Tart ahead of time and how should I store it?
Yes. Prepare the filling up to the egg stage, cover, and refrigerate for up to 12 hours. After baking, let the tart cool, then wrap and store in the refrigerator for 3‑4 days or freeze for up to a month.
What texture and appearance should I look for when the Sweet Potato Tart is done?
The surface should be lightly golden with a smooth, slightly set top. The edges of the crust will be crisp, and a toothpick inserted near the center should come out clean or with just a few moist crumbs.
What does the YouTube channel MaxiRecettes specialize in?
The YouTube channel MaxiRecettes focuses on approachable, home‑cooked recipes that showcase seasonal ingredients and classic comfort foods, often adding a creative twist to familiar dishes.
How does the YouTube channel MaxiRecettes' approach to Canadian cooking differ from other cooking channels?
MaxiRecettes emphasizes quick, budget‑friendly meals using ingredients readily available in North‑American supermarkets, and the host often shares personal anecdotes and cultural context that make each recipe feel like a family tradition.
Last updated: August 20, 2026
