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Sweet Potato & Lemon Tart Slice on a Plate

Sweet Potato & Lemon Tart

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A delicious holiday dessert! This Sweet Potato & Lemon Tart features a chocolate crust and a rich lemon pudding custard filling.
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 1 16 oz. box chocolate tart crust mix
  • 1 15 oz. can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained
  • 2 tbs. melted butter
  • 1/2 tsp. pumpkin pie spice
  • 1-1/2 cups cold milk
  • 1 3.4 oz. box instant lemon pudding mix
  • 2 egg yolks*
  • 1/4 cup dairy sour cream

Instructions

  • Heat oven to 350°F.
  • Make tart crust mix according to box directions (or make your own) and press into an 8” round tart pan.
  • Bake crust for 20-25 minutes until the dough is no longer glossy; remove from oven and cool (do not remove from tart pan).
  • In a power blender, whiz together Bruce’s Yams Cut Sweet Potatoes, melted butter and pie spice. When crust is cool, pour into the shell and chill 30 minutes.
  • Whisk milk into the pudding mix along with the egg yolks and sour cream. Smooth mixture over the sweet potatoes and chill for an additional 2-3 hours before serving.

Notes

Make sure to use pasteurized eggs when using raw. The egg yolk in the recipe can be omitted but tart will not be as custardy.