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Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
65 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees . Roll out the dough and press into a 4-by-14-inch rectangular or 9-inch round tart pan with a removable bottom; trim the top edge. Set the pan on a baking sheet. Prick the dough several times with a fork and bake until lightly golden, 15 minutes. (Prick the tart shell if the dough puffs up during baking.)

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  • Meanwhile, in a medium saucepan, cover the sweet potato slices with water and bring to a boil. Cook until tender, about 15 minutes. Strain and mash until smooth. Transfer 1 cup to a bowl.

  • In a small, nonstick skillet, cook the banana slices with the dark brown sugar over medium heat, turning once, until caramelized, about 5 minutes. Mash the banana into the sweet potato, then stir in the eggs, cream, raw sugar, light brown sugar, pumpkin pie spice and salt.

  • Pour the mixture into the prebaked tart shell and bake until slightly puffed and set, about 35 minutes. Let cool on a rack at least 3 hours, or refrigerate overnight.

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