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In the Oven: Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue

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Thanksgiving is almost here… so it’s time for a Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue. Posting date is November 20.

In the Oven: Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue
Author: Matt Lewis & Renato Poliafito
Serves: One 9-inch tart
Ingredients
  • For the Sweet Potato Puree
  • 3 medium to large sweet potatoes
  • For the Gingersnap Crust
  • 8 ounces (225 g) gingersnap cookies (about 30 cookies)
  • 2 tablespoons firmly packed light brown sugar
  • 1⁄8 teaspoon kosher salt
  • 2 ounces (½ stick/55 g) unsalted butter, melted
  • For the Sweet Potato Filling
  • 1⁄3 cup (75 ml) evaporate milk
  • 3 large eggs, at room temperature
  • 1 tablespoon maple syrup
  • 2 cups (480 ml) sweet potato puree (recipe opposite)
  • 1 cup (220 g) firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 1⁄8 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsalted butter, melted
  • For the Meringue
  • 3 large egg whites, at room temperature
  • ¾ cup (150 g) granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • For the Assembly
  • Ground cinnamon (optional)
Instructions
Make the Sweet Potato Puree
  1. Position a rack in the middle of the oven. Preheat the oven to 400°F (205°C). Line a sheet tray with foil.
  2. Wash the sweet potatoes vigorously with a scrubber. Pat dry and prick the potatoes multiple times with a fork. Place them on the prepared sheet tray. Roast the potatoes until fork tender, rotating the pan halfway through the baking time, about 1 hour. Remove the sheet tray from the oven, place on a cooling rack, and allow the potatoes to cool. Peel and cut them into 1-inch (2.5-cm) chunks, discarding the peels. Puree the sweet potato chunks in a food processor until completely smooth. Add 1 tablespoon water at a time and pulse to reach a typical pumpkin puree–like consistency (thinner than mashed potatoes); this is usually between 1 and 2 tablespoons water. Measure out 2 cups (480 ml) of the puree for the pie and save the rest for another use. (Sweet potato puree lasts 5 to 7 days in the fridge, and 30 days in a freezer bag in the freezer.)
Make the Gingersnap Crust
  1. Preheat the oven to 350°F (175°C). Position a rack in the middle of the oven.
  2. In a food processor, pulse the cookies until pulverized into a very fine crumb. You should have a scant 2 cups (230 g). Add the brown sugar and salt, and pulse until incorporated, about 10 seconds. Pour in the melted butter and pulse until the butter is fully incorporated and the mixture has the consistency of wet sand.
  3. Transfer the mixture to a 9-inch (23-cm) tart pan with removable bottom (or a 9-inch/23-cm springform pan for a smooth-sided finish). Press the crumbs into the bottom and up the sides, using the back of a large spoon or the bottom of a large measuring cup to pack the crumbs into an even layer. Freeze the pan just to set, 8 to 10 minutes. Place the tart pan on a sheet tray and bake until the crust is fragrant and appears set, 6 to 8 minutes. Remove from the oven and cool completely on a wire rack.
Make the Sweet Potato Filling
  1. Turn the oven temperature to 375°F (190°C).
  2. Measure the evaporated milk into a glass measuring cup. Whisk in the eggs and maple syrup.
  3. In the bowl of a standing mixer fitted with the paddle attachment, add the sweet potato puree and mix on the lowest setting to loosen. Add the evaporated milk mixture and beat on medium speed until incorporated, about 1 minute. In a small bowl, stir the brown sugar, cinnamon, ginger, and nutmeg together until combined, then add to the sweet potato mixture and mix on medium speed until just combined. Add the melted butter and mix again.
  4. Pour the mixture into the cooled tart shell. Place the tart on a sheet pan (for easier cleanup in case of seepage), and bake until a toothpick inserted into the middle of the tart comes out clean, 20 to 25 minutes. Cool completely.
Make the Meringue
  1. In a nonreactive metal bowl (ideally the one from your standing mixer), whisk the egg whites and sugar together until combined.
  2. Set the bowl over a saucepan of simmering water. Cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140°F (60°C) on an instant-read thermometer, to 8 minutes. Remove the bowl from the pan.
  3. In the bowl of a standing mixer fitted with the whisk attachment, beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the meringue begins to thicken, or after minutes. When the mixture holds stiff peaks, after about 6 minutes, add the vanilla and beat to incorporate.
Assemble the Tart
  1. Scoop out the meringue and generously pile it over the top of the tart, swirling and peaking to create your desired look. (You may have some meringue left over.) Use a kitchen torch to gently brown the meringue. (Do not use a broiler.)
  2. To serve, gently push up on the bottom of the tart pan to release it and transfer it to a plate or stand. Dust with a light coating of cinnamon before slicing, if you like.
Notes
[i]How to store[/i]: The tart tastes best if eaten within 24 hours but can be kept, covered, in the refrigerator for up to 2 days.

 

In the Oven: Individual Baked Alaskas with Vanilla and Coffee Ice Cream

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In honor of our 49th state, we’re making Baked Alaskas! Posting date is October 25.

Individual Baked Alaskas with Vanilla and Coffee Ice Cream
Author: Matt Lewis & Renato Poliafito
Serves: 12 individual baked Alaskas
Ingredients
  • For the Baked Alaska Bases
  • 1 pint (473 ml) coffee ice cream, slightly softened
  • 12 unglazed, unfrosted chocolate cupcakes (see Baked Note)
  • 1 pint (473 ml) vanilla ice cream
  • For the Baked Alaska Meringue
  • 7 large egg whites
  • 1¾ cups (350 g) granulated sugar
  • ½ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
Instructions
Make the Baked Alaska Bases
  1. Pull one or two very large pieces of plastic wrap across the top of a 12-cup muffin tin. The plastic wrap should cover the entire tin, plus there should be overhang (6 to 8 inches/15 to 20 cm) on either side. Press the plastic wrap into the bottoms and sides of the cups. Don’t worry if it doesn’t adhere to the sides of the tin; you just want to make sure it conforms to the general shape of the cups.
  2. Equally divide the coffee ice cream among the prepared muffin cups. Use your fingers to press it into a compact, even layer. Cover the pan loosely with more plastic wrap and freeze for 1 hour.
  3. Slice the cupcakes horizontally through the exact middle. Remove the pan from the freezer, and fold back the plastic wrap on top. Take the bottom piece of each cupcake (right side up is fine) and place it directly over the coffee ice cream, smushing the cake a little to create an even layer. Cover again and freeze for 20 minutes. Meanwhile, remove the vanilla ice cream from the freezer to soften.
  4. Remove the pan from the freezer, and fold back the plastic wrap on top. Equally divide the softened vanilla ice cream among the 12 frozen cupcake layers. Use your fingers to press it into a compact, even layer. Immediately cover each with the top piece of cupcake (dome facing up) and press gently to adhere to the ice cream. Cover again loosely and freeze for at least 5 hours or overnight.
  5. Invert the cupcake pan, pulling gently on the plastic wrap to help release the Alaskas. Remove all of the plastic wrap and divide the Alaskas onto two separate, parchment-lined baking sheets or 9-by-13-inch (23-by-33 cm) pans (this will make it easier to brown the meringue on just 6 at a time, which is ideal) and freeze for another 30 minutes.
Make the Baked Alaska Meringue
  1. After the Alaskas have been frozen for 30 minutes, whisk the egg whites and sugar together in a nonreactive metal bowl (ideally from your standing mixer) until combined. Set the bowl over a saucepan of simmering water. Cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140°F (60°C) on an instant-read thermometer, 6 to 8 minutes.
  2. In the bowl of a standing mixer fitted with the whisk attachment, beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken, after about 3 minutes. When it holds stiff peaks, after about 6 minutes, add the vanilla and beat to incorporate.
  3. Working quickly, remove 6 of the baked Alaska bases from the freezer. Cover each base in a thick coating of meringue—from top to bottom—taking care that no part of the base is showing, swirling and spiking the meringue as you like. Return to the freezer and repeat with the remaining bases. Freeze for 2 hours or up to 24 hours.
Finish the Baked Alaskas
  1. Position a rack in the middle of the oven. Preheat the oven to 500°F (260°C).
  2. Bake just 6 meringue-covered bases at a time (do not bake one tray on the top shelf and one below), until the meringue starts to brown, 1 to 3 minutes. Keep the remaining bases in the freezer until the oven is free, then bake them at once. Alternatively, you can brown the meringue with a kitchen torch; just a few passes of the flame should do the trick. Plate individually and serve immediately.