Patissier Francois Payard's Thanksgiving Sweet Potato Dark Chocolate Tart

Patissier Francois Payard has created a decadent twist on a holiday classic, sweet potato pie. Featuring only nine ingredients, the Sweet Potato Dark Chocolate Tart is not only easy to create; the filling can be made a full week in advance saving valuable time on Thanksgiving.

Francois Payard’s Sweet Potato Dark Chocolate Tart:

serves 8 to 10

Francois Payard’s Sweet Potato Dark Chocolate Tart. (Courtesy Photo)

Tart Base:

1 frozen puff pastry sheet (14 ounces), thawed

Confectioners¹ sugar

Sweet Potato Filling:

2 medium sweet potatoes, peeled and halved lengthwise

2 tablespoons unsalted butter

2 tablespoons maple syrup

Garnish:

8 ounces dark chocolate, chopped

1 tablespoon light corn syrup

1 cup heavy cream

Fleur de Sel or coarse salt

Sweet Potato Filling Directions:

1) Top sweet potatoes halves with 1/2 tablespoon of butter and maple syrup over each half. Wrap in aluminum foil and bake at 400°F for 1 hour, or until a knife easily pierces through their flesh.
2) Remove sweet potatoes from the oven and purée them in a food processor until smooth.
3) Line a baking sheet with parchment paper, and place a 9 x 2 12-inch-high cake ring mold on the baking sheet.* Fill the ring with the purée and place the baking sheet in the freezer until the cake sets, at least 1 hour or up to 1 week (tightly wrapped in plastic wrap).

* Alternatively, use a springform or pie plate lined with parchment paper.

Directions:

1) On a lightly floured surface, roll the puff pastry to about 14 inch thick and 9 inches wide. Pierce the surface with a fork and place on a baking sheet lined with parchment paper. Refrigerate for 1 hour. Cut a 9-inch round out of the puff pastry using a round 9-inch cake pan.
2) Place a piece of parchment paper over the puff pastry and cover with a wire cooling rack to keep it from rising too much. Bake for 15 in a 375°F oven minutes, then remove the rack and increase the heat to 450°F. Sift some confectioners¹ sugar over the top of the puff pastry, and bake for 5 more minutes, until the sugar begins to caramelize and darken. Remove the base from the oven, and set it aside to cool.
3) One hour before serving, remove sweet potato puree from the freezer. Gently lift the ring from the cake and place filling on a wire cooling rack over a baking sheet.
4) Make the Dark Chocolate Glaze by heating heavy cream to boil over medium heat. Place dark chocolate and corn syrup in a bowl. Pour the hot cream over the dark chocolate and whisk until smooth.
5) Pour the glaze over the purée, completely covering it. When the glaze has slightly set, after 3 to 5 minutes, place the purée on top of the puff pastry.
6) Decorate the sides of the tart with dark chocolate shards leftover from the glaze, and sprinkle fleur de sel over its top. Serve at room temperature. The tart can be assembled up to 6 hours before serving.