Name: Torta de batata doce (kumara tart)
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 1 kilogram orange kumara, scrubbed; 350 gram caster sugar; 150 millilitre coconut milk; 1 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 400 gram sweet short crust pastry; 120 gram brazil nuts, chopped; 1 cup crème fraîche, cream or yoghurt to serve

Torta de batata doce (kumara tart)

This deliciously sweet torta de batata doce (kumara tart) recipe is exceptional served sliced with a dollop of whipped cream, yoghurt or crème fraîche and enjoyed for a delightful dessert

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Serves 8

Cook

1H 15M

Ingredients

1 kilogram orange kumara, scrubbed

350 gram caster sugar

150 millilitre coconut milk

1 1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

400 gram sweet short crust pastry

120 gram brazil nuts, chopped

1 cup crème fraîche, cream or yoghurt to serve

Method

1.Preheat the oven to 200°C. Place the kumara onto an oven-proof dish and bake for 1 hour or until nice and soft. When cool enough to handle, peel and mash the kumara into a smooth purée. Set aside.

2.Drop the oven temperature to 180°C. Place the kumara, sugar and coconut milk into a medium-sized saucepan and stir until the sugar dissolves. Remove from heat and add the cinnamon and vanilla and leave to cool.

3.Roll out the pastry on a floured bench until 3-4mm thick. Carefully line a 25cm tart or flan dish with the pastry. Place onto a baking tray and, using a spatula, spread the kumara mixture over the pastry. Press in the chopped nuts and place into the oven for 25-30 minutes or until the pastry has browned.

4.Serve sliced with a dollop of cream or yoghurt or crème fraîche.