This recipe for Sweet Potato Tarts is gluten and dairy free. And totally delicious.

I like to keep my gluten-free baking simple. I get a little overwhelmed by all the alternative “flours” on the market, so I like to see if I can create something with what I have…minus the wheat.

The crust begins with the gluten-free graham crackers. I made my own, featured here, but if you don’t want to make your own gluten-free graham crackers, you can buy them. I then used those crackers to create a fantastically moist and flavorful crust. Let’s go:

Sweet Potato Tarts

Author: Elana
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 4 tarts 1x
Category: Dessert
Method: Baking
Cuisine: American

Description

This recipe for Sweet Potato Tarts is gluten and dairy free. And totally delicious.

Scale

Ingredients

For the Crust:

1 1/2 cup walnuts
1 cup graham cracker crumbs (just pulse some graham crackers in a food processor)
1 large egg (optional, you can do without it if you are vegan)
1 tablespoon olive oil
1/4 teaspoon salt

For the Filling:

1 1/2 large sweet potatoes, baked until soft
1/2 cup almond milk
1 tablespoon coconut sugar (you can use regular sugar if you must)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon salt

For the Coconut Cream:

1 can of full fat coconut milk (the kind that comes in a can)
2 tablespoons of confectioner’s sugar
1 teaspoon vanilla extract

Instructions

Make the crust:

Coarsely chop walnuts and graham crackers in a food processor until the mixture looks like fine crumbs.
Add the egg and melted butter to the crumb mixture and pulse to combine. The mixture should start to hold together in clumps.
Place a 9-inch removable-bottom tart pan on a baking sheet. Crumble the mixture over the surface of the tart pan and press to form the crust. Alternately, you can use four small tart tins with removable bottoms (that’s what I used).
Bake at 350°F for 15 minutes, until set.

Make the Filling:

Place all the ingredients in a food processor and blend!
Spoon the resulting mixture into your tins or large pie dish.
Bake at 350°F for 15 minutes, until set.

Whip the Cream:

Chill a large mixing bowl and the can of coconut cream in the freezer for 15 minutes.
After chilling, open the can coconut milk and spoon out JUST the top later of extra thick and rich and luxurious coconut cream into the chilled bowl.
Add the sugar and vanilla and whip on high speed with a hand-held mixer until it starts to firm up. You won’t get stiff peaks of cream like you would with heavy cream. But after about 5-7 minutes of mixing it will start to hold together and get very thick. You can even place the resulting cream in the freezer after whipping to keep it extra chilled and thick.
When you are ready to serve, spoon the cream onto the tart and serve!