Brown Butter Sweet Potato Tartlets

• Brown Butter Pate Brisee
• 8 ounces Brown butter frozen cut into bits
• 2 1/2 cups All purpose flour
• 1/2 cup Ice water
• 1 teaspoon Kosher salt
• 1 teaspoon Raw sugar ground fine
• Sweet Potato Filling
• 2 Eggs
• 1/2 cup Creme Fraiche
• 1 Vanilla bean seeded
• 3/4 teaspoon Kosher salt
• 3/4 cup Brown sugar ( not packed)
• 1/8 teaspoon Fresh ground black pepper
• 1/8 teaspoon Cardamom
• 3 tablespoons Grande Marnier
• 2 cups Roasted sweet potatoes

1. In the bowl of a food processor pulse four,salt, and sugar. Drop the butter in and pulse until the mixture is a coarse meal.
2. Add water in a slow stream until it forms a ball.
3. Gather it up and form a disc. Wrap in plastic and refrigerate for at least two hours. Overnight is fine.
4. Roll crust thin, about an 1/8 of an inch.
5. Cut them out with a 2 1/2 inch cutter. Fit the dough into the cups of a tartlet pan.
6. Fill each tart with a tablespoon of the sweet potato mixture.
7. Bake in a 350 degree oven for 35 minutes. Cool on a rack and remove from pan.
8. Roast 3 sweet potatoes in a 350 degree oven for about 1 1/2 hours. Scoop out the flesh to make 2 cups.
9. Put all of the ingredients except the sweet potatoes in the bowl of a food processor. Blend thoroughly. Add sweets and puree.
10. * I think roasting the potatoes really contributes to the flavor.*

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Taken from food52.com/recipes/39499-brown-butter-sweet-potato-tartlets (may not work)