Sweet Potato Cream Cheese Tart

For the Tart Crust

Using a stand mixer or hand mixer, mix together your flour, sugar, salt, and cinnamon.

Add the egg and then your butter and mix until it forms a dough. (using a dough attachment is ideal for this part).

Cover the dough with cling wrap and refrigerate for 30-45 minutes.

For the Sweet Potato Filling

Put your cooked sweet potatoes in a food processor, and blend until it's smooth.

Transfer to a bowl and add your half-and-half, sugar, cinnamon, nutmeg, salt, and egg. Beat it all together with a whisk. Set aside.

For the Cream Cheese filling

Using a hand or stand mixer, beat the cream cheese until creamy. Then add your granulated sugar until it's well incorporated.

Finally, add an egg and beat until combined.

Assembly

Roll out your tart dough and place onto your pan carefully (using flour is very helpful!)

Spoon in your cream cheese mixture on top and spread to distribute evenly.

Pour your sweet potato filling very carefully, you want to prevent it from mixing with the cream cheese. Using a spoon, lightly distribute evenly around the tart.

Place the pan into a water bath. (You can scroll up to the introduction and click the link to get to my blog. There, you'll be able to learn more on how to create water baths)

Bake the tart at 350° F for 35 minutes. Allow to cool completely before removing the tart from the pan.

Garnish using whipped cream and edible leaves made of tart dough. (You can scroll up to the introduction and click the link to get to my blog. There, you'll be able to learn more on how to create the edible leaves)