4 Small Tarts Of About 8 cm in Diameter
DOUGH
• 225 g (540 ml) flour
• pinch of salt
• 15 ml caster sugar
• 125 g (135 ml) white margarine, diced
• 30 ml butter, diced
• 30 ml cold water
Sift flour and salt together in a mixing bowl. Add caster sugar. Add margarine and butter and rub into the flour until it resembles breadcrumbs. Add water a little at a time and mix until it forms a stiff dough. Cover with clingfilm and allow to rest in the fridge for about 30 minutes.
FILLING
• 2 eggs
• 225 ml milk
• 500 g sweet potatoes, peeled, cooked, mashed and cooled
• 125 g (140 ml) caster sugar
• 1 ml salt
• 1 ml nutmeg
• 1 ml ground ginger
• 1 ml ground cinnamon
• more ground cinnamon for sprinkling
Preheat the oven to 200ºC. Roll out the dough on a floured surface. Cut out large circles and press them into greased tartlet tins. Combine all the ingredients for the filling, beat well and spoon into the pastry-lined tins. Place the tartlet tins on a baking tray and bake for about 35 – 45 minutes. Test the filling with a cake tester – when it comes out clean, the tartlets are cooked. Allow to cool in the tins and remove carefully. Cut leaf shapes out of paper and place on top of the tartlets. Sift cinnamon over and carefully remove the paper. Serve with whipped cream.