Sweet Potato Tart

• 4 1/2 cups flour
• 12 ounces cold diced butter
• 2 teaspoons salt
• 3/4 to 1 cup ice water
• 2 cups cooked sweet potatoes, peeled, boiled, drained, and mashed
• 4 eggs
• 1 cup light brown sugar
• 1 orange, juiced
• 1 cup heavy cream
• 2 ounces unsalted butter, melted and slightly cooled
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon fresh grated nutmeg
• 2 cups heavy cream
• 1 tablespoon ground cinnamon
• 1 tablespoon sugar

1. In a food processor, combine the flour, butter, and salt, and pulse until the mixture is very coarse.
2. Pour the flour/butter into a large bowl and add the ice water.
3. Pour out onto a clean, flat surface into a large log.
4. Using the palm of your hand, gently push and pull the mixture to form it into a dough.
5. Do not knead, you are just slightly manipulating it.
6. Form into a disc and wrap.
7. Chill.
8. Roll out on floured surface and place in greased 9-inch tart pan.
9. Blind bake tart shell for 10 minutes in a 350 degree F oven.
10. In a mixing bowl, combine sweet potato puree, eggs, sugar, orange juice, heavy cream, butter, and spiced thoroughly.
11. Pour sweet potato mixture into tart shell and return to 350 degree F oven and bake for 25 minutes or until center is set.
12. Let cool.
13. Whip cream, cinnamon, and sugar to desired consistency.

flour, butter, salt, water, cooked sweet potatoes, eggs, light brown sugar, orange, heavy cream, unsalted butter, cinnamon, allspice, nutmeg, heavy cream, ground cinnamon, sugar

Taken from www.foodnetwork.com/recipes/sweet-potato-tart-recipe.html (may not work)