Sweet Potato Streusel Tarts
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IntroductionThese miniature sweet potato pies feature a topping made with hazelnuts, although any nut will work.
These miniature sweet potato pies feature a topping made with hazelnuts, although any nut will work.
Crust:1 cup all-purpose flour2 tablespoons granulated sugar1/8 teaspoon salt2 tablespoons chilled butter, cut into small pieces2 tablespoons vegetable shortening3 tablespoons ice water Cooking sprayFilling:1/4 cup maple syrup2 tablespoons brown sugar3/4 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon salt1 large egg1 cup mashed cooked sweet potatoes1/4 cup evaporated fat-free milkStreusel:2 tablespoons finely chopped hazelnuts2 tablespoons brown sugar1 1/2 teaspoons chilled butter, cut into small pieces
Shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into the bottoms and up the sides of the muffin cups.
Preheat oven to 425°.
To prepare the filling, place syrup and next 5 ingredients (syrup through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add sweet potatoes and milk; beat until well blended. Spoon about 4 teaspoons filling into each muffin cup.
To prepare streusel, combine hazelnuts and 2 tablespoons brown sugar in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over tarts; bake at 425° for 10 minutes. Reduce heat to 350° (do not remove tarts from oven); bake for 12 minutes or until the filling is set. Cool for 5 minutes on a wire rack. Run a knife around outside edges. Remove tarts, and cool completely on wire rack.
Yield: 2 dozen (serving size: 1 tart)
Recipe Copyright © Cooking Light Magazine