Holiday Recipes

Yam Praline "Cheese" Tart
Serves 8

Pastry
8 ounces all-purpose flour (about 1 ½ cups)
½ tsp fine sea salt
¼ tsp lemon juice
5 ounces very cold margarine (Earth Balance or Willow Run Soy Margarine work well), cut into pieces (10 tablespoons)
6-8 tbsp ice water

Filling
6 ounces Tofutti Better than Cream Cheese, plain
¾ cup golden brown sugar, packed
1 tsp ground cinnamon
¼ tsp ground ginger
½ tsp ground nutmeg
¼ tsp salt
¼ cup tofu, siken firm
Egg Replacer, equivalent of 2 eggs
1 cup cooked yams
1 cup Tofutti Sour Supreme
1 tsp vanilla

Topping
1 ½ cups chopped pecans (about 6 ounces)
¾ cup golden brown sugar, packed
4 tbsp margarine (Earth Balance works well), melted

To cook sweet potato
Heat over to 425°. Carve an X at both ends of the sweet potato. Place directly on oven rack and bake until soft, approximately 45 minutes.

To make the pastry
Place the flour and salt in a food processor fitted with a metal blade. Add the margarine and pulse just until the mixture is crumbly (about the size of a marble). Mixing the dough lightly, add lemon juice, then add water gradually just until dough gathers together. Flatten the dough, sprinkle with a little flour, wrap in plastic, and allow to rest in the refrigerator for 1 hour before rolling out.

Preheat the over to 475°. Place a rack in the lower third of the oven. Roll the pastry on a lightly floured board to a 13-inch circle approximately ¼ inch thick. Drape the pastry over an 11-inch tart pan with a removable bottom, pressing it into the bottom and sides. Fold the excess pastry inside itself to reinforce the sides. Cover the pastry with aluminum foil and fill it with pie weights or dried beans even with the rim of the pan. Bake for 15 minutes. Carefully remove the foil and weights and continue to bake for 6 to 8 minutes or until the pastry is golden. Remove to a rack and cool to room temperature.

To make the filling
Reduce the over heat to 375°. Place all ingredients except the yams, Tofutti sour cream, and vanilla in a food processor and blend until creamy. Add the remaining ingredients and mix until smooth and creamy. Pour into the baked crust and bake at 375° for 45 to 50 minutes or until the tip of a knife inserted near the center comes out clean. Cool to room temperature.

To make the topping
Before serving, or up to 4 hours ahead, make the praline topping by mixing all ingredients together in a small bowl. Sprinkle evenly over the top of the tart. Broil under high heat until the sugar is melted and bubbling, 2 to 4 minutes. Watch carefully, as it burns quickly. Leave at room temperature until ready to serve.

Make it ahead - Pastry crust: Maybe be kept covered at room temperature overnight, or may be wrapped and frozen.

Make it ahead -- Cooked tart without topping: May be covered with foil and refrigerated overnight or frozen. Defrost, covered, at room temperature.