👨‍🍳 Instruktioner

1. 1

   Prepare the pastry: In a bowl, combine flour and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough just comes together.

   💡 Proffstips: Do not overwork the dough.
2. 2

   Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.

3. 3

   While the dough chills, prepare the filling: Mash the boiled sweet potatoes until smooth. Stir in the mashed guineps, sugar, melted butter, milk, nutmeg, cinnamon, and vanilla extract. Mix well.

4. 4

   Preheat oven to 375°F (190°C).

5. 5

   On a lightly floured surface, roll out one disc of dough and line a 9-inch tart pan or pie dish. Trim the edges.

   💡 Proffstips: Roll the dough evenly to prevent tearing.
6. 6

   Pour the sweet potato and guinep filling into the pastry-lined dish. Spread evenly.

7. 7

   Roll out the second disc of dough. You can either place it as a top crust, cutting vents, or cut it into strips for a lattice top.

   💡 Proffstips: A lattice top allows steam to escape and creates a beautiful presentation.
8. 8

   Brush the top crust or lattice with the beaten egg wash.

9. 9

   Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.

   💡 Proffstips: If the crust starts to brown too quickly, loosely tent it with foil.
10. 10

    Let the tart cool completely on a wire rack before slicing and serving.