Indulge in the rich flavors of pecan frangipane inside a buttery tart shell. For a fun twist, poach orange-cardamom sweet potato leaves on top. This beautiful tart has a great mix of nutty, sweet, and citrusy flavors that make it a great treat for any event.
Ingredients: 1 9-inch tart shell, pre-baked. 1 cup pecans. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 tablespoon all-purpose flour. 1/4 cup orange juice. 2 tablespoons honey. 1 orange, zest and juice. 4-5 cardamom pods, crushed. Sweet potato leaves, as needed for poaching.
Instructions: Preheat oven to 350F 175C. In a food processor, pulse pecans until finely ground. In a mixing bowl, cream together sugar and butter until light and fluffy. Beat in the egg and vanilla extract until well combined. Fold in the ground pecans, salt, and flour until evenly incorporated. Spread the frangipane mixture evenly into the pre-baked tart shell. Bake for 25-30 minutes, or until the filling is set and golden brown. While the tart bakes, prepare the orange-cardamom poached sweet potato leaves. In a saucepan, combine orange juice, honey, orange zest, and crushed cardamom pods. Bring the mixture to a simmer over medium heat. Add sweet potato leaves and poach for 3-4 minutes, until tender. Remove the poached leaves from the liquid and allow to cool slightly. Once the tart is baked and cooled, arrange the poached sweet potato leaves on top. Serve the tart at room temperature, optionally garnished with additional orange zest. Enjoy!
