Fine dining
Sweet Potato Holiday Tart
Try this gorgeous Sweet Potato Tart! Follow the instructions and prepare this masterpiece with delicious Violife products! One bite and you're hooked!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time40 minutes![servings]()
Servings8 portions
FOR THE SWEET POTATOES:
- 2 sweet potatoes, peeled and sliced
- 1 tbsp olive oil
- sea salt and black pepper
FOR THE CRUST:
- 1 1/2 tbsp ground flaxseed
- 3 tbsp water
- 195 g coconut flour
- 125 g oat flour
- A pinch of salt
- 1/2 tsp garlic powder
- 1 1/2 tbsp olive oil
- 7 tbsp oat milk
FOR THE FILLING:
- 370 g Violife Le Rond Camembert flavour
- 350 g Violife Original Flavour grated
- 225 g Violife Original Creamy
- 1/4 cup oat milk
- 2 1/2 tbsp fresh lemon juice
- 3 tbsp minced shallot
TO GARNISH:
- pomegranate seeds
- fresh thyme leaves
- On a lined baking tray place the sweet potatoes, drizzle with olive oil and season. Bake for 20 to 25 minutes at 180°C.
- To make the crust, whisk together the ground flaxseed and water. Set aside for 5 minutes.
- In a large mixing bowl, whisk together coconut flour, oat flour, salt and garlic powder.
- Add the flaxseed mixture, olive oil and milk and mix until a dough forms.
- Place in a greased rectangular tin and press with your fingers to evenly spread. Make a few holes with a fork. Bake for 20 minutes at 180°C.
- To make the filling, place all the ingredients in a medium bowl and mix well.
- When the crust is ready, top with half of the filling and use a spatula to spread evenly. Top with the sweet potatoes and then with the rest of the filling.
- Place back in the oven and bake for a further 10 minutes.
- Adorn with pomegranate leaves and thyme and serve warm.
