Log In   ·   Become A Member

Patissier Francois Payard’s Thanksgiving Sweet Potato Dark Chocolate Tart

Nicole Barylski

Patissier Francois Payard has created a decadent twist on a holiday classic, sweet potato pie. Featuring only nine ingredients, the Sweet Potato Dark Chocolate Tart is not only easy to create; the filling can be made a full week in advance saving valuable time on Thanksgiving.

Francois Payard's Sweet Potato Dark Chocolate Tart:

serves 8 to 10

Francois Payard's Sweet Potato Dark Chocolate Tart. (Courtesy Photo)

Tart Base:

 • 1 frozen puff pastry sheet (14 ounces), thawed
 • Confectionersą sugar


Sweet Potato Filling:

 • 2 medium sweet potatoes, peeled and halved lengthwise
 • 2 tablespoons unsalted butter
 • 2 tablespoons maple syrup


Garnish:

 • 8 ounces dark chocolate, chopped
 • 1 tablespoon light corn syrup
 • 1 cup heavy cream
 • Fleur de Sel or coarse salt


Sweet Potato Filling Directions:

1) Top sweet potatoes halves with 1/2 tablespoon of butter and maple syrup over each half. Wrap in aluminum foil and bake at 400°F for 1 hour, or until a knife easily pierces through their flesh.
2) Remove sweet potatoes from the oven and purée them in a food processor until smooth.
3) Line a baking sheet with parchment paper, and place a 9 x 2 12-inch-high cake ring mold on the baking sheet.* Fill the ring with the purée and place the baking sheet in the freezer until the cake sets, at least 1 hour or up to 1 week (tightly wrapped in plastic wrap).


* Alternatively, use a springform or pie plate lined with parchment paper.


Directions:

1) On a lightly floured surface, roll the puff pastry to about 14 inch thick and 9 inches wide. Pierce the surface with a fork and place on a baking sheet lined with parchment paper. Refrigerate for 1 hour. Cut a 9-inch round out of the puff pastry using a round 9-inch cake pan.
2) Place a piece of parchment paper over the puff pastry and cover with a wire cooling rack to keep it from rising too much. Bake for 15 in a 375°F oven minutes, then remove the rack and increase the heat to 450°F. Sift some confectionersą sugar over the top of the puff pastry, and bake for 5 more minutes, until the sugar begins to caramelize and darken. Remove the base from the oven, and set it aside to cool.
3) One hour before serving, remove sweet potato puree from the freezer. Gently lift the ring from the cake and place filling on a wire cooling rack over a baking sheet.
4) Make the Dark Chocolate Glaze by heating heavy cream to boil over medium heat. Place dark chocolate and corn syrup in a bowl. Pour the hot cream over the dark chocolate and whisk until smooth.
5) Pour the glaze over the purée, completely covering it. When the glaze has slightly set, after 3 to 5 minutes, place the purée on top of the puff pastry.
6) Decorate the sides of the tart with dark chocolate shards leftover from the glaze, and sprinkle fleur de sel over its top. Serve at room temperature. The tart can be assembled up to 6 hours before serving.


Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski




Related Articles:

Be the first to comment on this article. (Just fill out the form below)
 

Submit Your Comment

Please note, you are not currently logged in. Your comment will be submitted as a guest.
To submit your comment as a member, please click here.
Your Name:
Location:*
Comments:*
* Comments will be reviewed and posted in a timely fashion
* All fields are required
Question:*
What color is the sky?
(For spam prevention, thanks)
 
 
 
http://www.hamptons.com/gallery/ads/2027.gif
Gary R. DePersia, Corcoran Real Estate
With over $2 billion in transactions on the East End and since 1995, Gary DePersia is consistently ranked among the top producers in the Hamptons. A year-on-year member of The Corcoran Group President’s Council, he has qualified as a national list maker since 2007. In 2008 he was Corcoran's top broker on the East End by sales volume and rental units; and ranked as the nation’s 4th top broker. In the 2017 REAL Trends & The Wall Street Journal list of America’s top real estate professionals, he was designated #26 nationally, #4 in the Hamptons and #3 at Corcoran overall by volume with nearly $200 million of transactions for the past year. His office operates with four licensed assistants allowing him to build a business stretching from Southampton to Montauk and Sagaponack to Shelter Island. gdp@corcoran.com

CP Complete- Landscape Design & Construction
Paul Guillo And Chris Hall Two Of The Most Respected Names In The Community Together, they are partners in CP Complete. They bring their years of experience and integrity to creating and renovating luxury backyards.

D+J Concepts is known for a high-end cutting edge approach to design.
D+J Concepts is known for a high-end cutting edge approach to design with a balance between functionality and imagination. We skillfully and tastefully transform ordinary spaces into classic modern styles, which are understated, and luxe. We’re known for our modern transitional style incorporating antiques and modern elements for an unexpected edge.