Sweet Potato Streusel Tarts

These miniature sweet potato pies feature a topping made with hazelnuts, although any nut will work.

Yield: 2 dozen (serving size: 1 tart)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

81 (32% from fat)

Fat:

2.9g (sat 1.1g,mono 1.2g,poly 0.4g)

Protein:

1.3g

Carbohydrate:

12.6g

Fiber:

0.5g

Cholesterol:

12mg

Iron:

0.5mg

Sodium:

57mg

Calcium:

18mg