3.5 tablespoons butter chilled cut into small pieces
2 tablespoons cornstarch
1.5 teaspoons ginger fresh peeled finely chopped
0.3 teaspoon ground cinnamon
0.1 teaspoon nutmeg
0.5 cup maple syrup
2 tablespoons maple syrup
1.5 teaspoons orange zest grated
0.3 cup pecans
0.1 teaspoon salt
0.8 cup silken tofu soft drained
1.5 cups sweet potatoes and into cooked mashed
0.8 teaspoon vanilla extract
1 cup pastry flour whole wheat
Equipment
food processor
frying pan
sauce pan
oven
knife
wire rack
plastic wrap
measuring cup
tart form
Directions
Preheat oven to 35
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
Place flour, pecans, and salt in a food processor; process until pecans are finely ground.
Add butter; pulse 4 times or until mixture resembles coarse meal.
With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball).
Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).
Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray.
Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350 for 15 minutes or until lightly browned. Cool on a wire rack.
To prepare filling, combine 1/2 cup syrup and cornstarch.
Place syrup mixture, sweet potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly.
Bake at 350 for 50 minutes or until set. Cool on a wire rack.
Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3 cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.
