Sunday, July 26, 2009

Recipes: Custard for Savory Tart

savory tarts: sweet potato "custard",
asparagus or baked beets fillings

For Dirtstar, an event spotlighting Queers in the sustainability movement, we set up a tiny booth and invited people to make their own locavore DIY tartlettes. By inviting people to participate in a choose-your-own adventure tartlette assembly project, we hoped people would discover new ways to relate their food- namely that it can be participatory, cruelty-free, delicious, joyful, and support local economies.

We baked about 100 empty tart shells (get recipe here) and prepared sweet and savory fillings and toppings, which people would combine according to personal preference.

"Salées, sucrées: j'aime les tartes"

Sweet or Savory? Tough choice...

Michelle Tea goes for savory

Here is the recipe for the savory custard.

Sweet potato "custard"

Spread at the bottom of your shell and cover it with the savory toppings of your choice.

1. Peel and cube sweet potatoes into 1-inch pieces
2. Blanche in salted, boiling water for 5-10 minutes until it just breaks apart with a fork. Do not overboil.
3. Drain. Add a knob of Earth Balance and a small amount of unsweetened soy milk to start.
4. Puree with a hand blender, if possible. Gradually add more soy milk and Earth Balance, a little at a time, until sweet potatoes whip up light and fluffy to your liking.
5. Taste. Add more sea salt if necessary, and finish by stirring in some freshly ground black pepper.
6. Use to fill tart shells or just eat off the spoon. Delicious.

Hard to bite into such pretty things...

More photos on our flickr and on Yasmin's flickr.

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