CL Sweet Potato Streusel Tarts - 2 pts

[Guest guest]

@@@@@

CL Sweet Potato Streusel Tarts - 2 pts

Crust:

1 cup all-purpose flour

2 tablespoons granulated sugar

1/8 teaspoon salt

2 tablespoons chilled butter, cut into small pieces

2 tablespoons vegetable shortening

3 tablespoons ice water

Cooking spray

Filling:

1/4 cup maple syrup

2 tablespoons brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 large egg

1 cup mashed cooked sweet potatoes

1/4 cup evaporated fat-free milk

Streusel:

2 tablespoons finely chopped hazelnuts

2 tablespoons brown sugar

1 1/2 teaspoons chilled butter, cut into small pieces

 

 

 

 

 

To prepare crust, lightly spoon flour into a dry measuring cup, and

level with a knife. Place the flour, granulated sugar, and 1/8

teaspoon salt in a food processor; pulse 2 times or until combined.

Add 2 tablespoons butter and shortening, and pulse 4 times or until

mixture resembles coarse meal. With processor on, add ice water

through food chute, 1 tablespoon at a time, processing just until

combined (do not form a ball). Shape mixture into a 6-inch log; wrap

in plastic wrap coated with cooking spray. Freeze 30 minutes.

Shape the dough into 24 balls, and place 1 ball in each of 24

miniature muffin cups coated with cooking spray. Press dough into the

bottoms and up the sides of the muffin cups.

 

Preheat oven to 425°.

 

To prepare the filling, place syrup and next 5 ingredients (syrup

through egg) in a bowl; beat with a mixer at medium speed for 1 minute

or until well blended. Add sweet potatoes and milk; beat until well

blended. Spoon about 4 teaspoons filling into each muffin cup.

 

To prepare streusel, combine hazelnuts and 2 tablespoons brown sugar

in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender

or 2 knives until mixture resembles coarse meal. Sprinkle streusel

evenly over tarts; bake at 425° for 10 minutes. Reduce heat to 350°

(do not remove tarts from oven); bake for 12 minutes or until the

filling is set. Cool for 5 minutes on a wire rack. Run a knife around

outside edges. Remove tarts, and cool completely on wire rack.

 

Yield: 2 dozen (serving size: 1 tart)

 

NUTRITION PER SERVING

CALORIES 81(32% from fat); FAT 2.9g (sat 1.1g,mono 1.2g,poly 0.4g);

PROTEIN 1.3g; CHOLESTEROL 12mg; CALCIUM 18mg; SODIUM 57mg; FIBER 0.5g;

IRON 0.5mg; CARBOHYDRATE 12.6g

 

Source: Cooking Light, NOVEMBER 2001

Formatted by Chupa Babi in MC: 12.15.06

 

These miniature sweet potato pies feature a topping made with

hazelnuts, although any nut will work.

 

-----