Sweet Potato Tart with Pecan Crust

Ingredients

• 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

1. Preheat oven to 35
2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
3. Place flour, pecans, and salt in a food processor; process until pecans are finely ground.
4. Add butter; pulse 4 times or until mixture resembles coarse meal.
5. With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball).
6. Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).
7. Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray.
8. 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.
9. To prepare filling, combine 1/2 cup syrup and cornstarch.
10. 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.
11. Bake at 350 for 50 minutes or until set. Cool on a wire rack.
12. 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.