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Japanese sweet potato tart recipe

Japanese Sweet Potato Tart

This gluten and dairy free Japanese sweet potato tart has a smooth rich filling with an easy homemade tart crust. It is a perfect dessert idea for the holiday season! 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Sweets
Cuisine Japanese
Servings 10 servings
Calories 209 kcal

Equipment

  • 1 x 9-inch tart pan with a removable bottom

Ingredients
 
 

For the tart crust

  • 3 tablespoons organic cane sugar or any white sugar
  • 5 tablespoons vegan butter softened
  • 1 cup gluten free all purpose flour I use Bob's Red Mill 1 to 1
  • 1 tablespoon cornstarch
  • 1 large egg

For the filling

  • 1 pound Japanese sweet potato peeled and cut into an inch size pieces
  • ½ cup cane sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ⅓ cup oat milk  or any non dairy milk

Optional toppings

  • dairy-free whipped cream
  • cinnamon
  • almond flakes

Instructions
 

For the crust

  • Preheat the oven to 360°F/ 182°C. Lightly grease a 9-inch tart pan.
  • In a large bowl, mix the sugar and butter together.
  • Add in the egg and mix again.
  • Mix in the flour and cornstarch. Knead until well combined.
  • Spread the dough into the tart pan. Poke holes with a fork all over the bottom of the crust.
  • Bake for 15 minutes.

For the filling

  • Boil the potato for about 10 minutes or until they are fork tender. Drain the water completely.
  • Place the cooked potato, sugar, egg, vanilla, and oat milk in a food processor and pulse until smooth.

To Bake

  • Pour the mixture into the crust. Flatten the surface and bake again for 30 minutes. Let cool completely.
  • Optional: Top with whipped cream, cinnamon and almond flakes.

Notes

*The weight of the sweet potato (1lb) is the weight AFTER the skin has been peeled off.
*For filling making; If in a pinch, rinse the cooked potatoes under running water for about 30 seconds to cool down. If you combine piping hot sweet potatoes and eggs together, the egg may be cooked during the mixing process. 
*To make the whipped cream, whip up ½ cup of dairy free heavy whipping cream together with 1 tablespoon sugar. You may also use ready-to-use canned whipped cream.
*Nutrition does not include the amount for topping(s).
 

Nutrition

Serving: 1sliceCalories: 209kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 89mgPotassium: 173mgFiber: 3gSugar: 17gVitamin A: 6506IUVitamin C: 1mgCalcium: 40mgIron: 1mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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