Stunning stencilled Purple Sweet Potato Cheesecake Tart is a light, creamy, easy addition to your holiday dessert line-up.
I wanted to share this Purple Sweet Potato Cheesecake Tart back in the fall as a seasonal alternative to the usual pumpkin offerings. I tested the recipe one evening but wasn’t happy with the photos, so I held the post until I could remake and photograph the tarts properly.
It still feels unreal that December has arrived and Christmas is just weeks away. The calendar, the stream of invitations, office parties and the urgent gift-shopping remind me that the holidays are close at hand.
A Japanese cheese tart shop called Pablo—named in homage to Pablo Picasso—opened near my office about a year ago. I tried a few of their shakes and mini cheese tarts; Matcha and Okinawa are my favourites. Their tarts inspired my Purple Sweet Potato Cheesecake Tart, which I make using a silky Sous Vide Purple Sweet Potato Puree.
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No-Bake… Not Really
No-Bake… Not ReallyThe full background on different purple tuber varieties, which one I use and how to prep them for maximum colour and flavour is covered in my post about Sous Vide Purple Sweet Potato Puree.
The tart shell does need to be baked, but the filling is a no-bake mixture. If you prefer a completely no-bake version, use a pre-made gingersnap or graham cracker crust. You can also serve the filling in dessert cups with a crunchy crumble and matcha whipped coconut for an easier, deconstructed presentation—my partner preferred that style.
For those who enjoy pastry work, tart shells can be prepared ahead and frozen. I often make extras and freeze them so I can grab a tart shell or two when I need a quick dessert.
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How To Stencil on Desserts
How To Stencil on DessertsI’ve been stencilling desserts since 2012, from tall cakes to cookies and cheesecakes. I use different techniques depending on the medium: for buttercream, ganache or royal icing I smooth with a scraper; for powdered ingredients like sugar, cocoa or matcha I spread and press with an offset spatula to achieve a crisp, well-defined pattern. If you want a looser, more organic look, simply sprinkle and lift the stencil.
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For best results, fill and level the tart as close to the top as possible—this gives a smooth working surface for stencilling. While I sometimes make my own stencils with a cutting machine, pre-made culinary stencils often yield neater designs. If you want less fuss, serve the filling in cups topped with a crunchy crumble and a dollop of matcha or vanilla whipped coconut.
We enjoyed these Purple Sweet Potato Cheesecake Tarts and plan to make the quick cup version for holiday entertaining. If you try this recipe, tag #isugarcoatit and I may share your photos on Instagram.
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Purple Sweet Potato Cheesecake Tart
Ingredients
- one recipe of pate sucree
- 225 grams mascarpone cheese also works with cream cheese
- 235 grams 35% whipping cream
- 340 grams purple sweet potato puree
- 1 vanilla bean, scraped or 1 teaspoon vanilla bean paste
- 160 grams confectioner’s sugar
- 2 grams ground cinnamon
- matcha green, confectioner’s sugar or cocoa powder
Method
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See recipe for pate sucree.
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Add the mascarpone and whipping cream to a medium bowl and beat until fully combined.
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Add the purple sweet potato puree and vanilla to the cheese and cream mixture. Sift in the confectioner’s sugar and cinnamon, then beat until fluffy and well combined.
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Pour the filling into prepared tart shells, filling to the edge, and refrigerate for 8–10 hours or overnight for best results. Any remaining filling can be portioned into dessert cups, covered with plastic wrap and chilled.
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When the tarts are set, remove from the refrigerator and gently dab any condensation from the surface with a paper towel. Place a stencil on the tart and sift matcha, confectioner’s sugar or cocoa over it. For sharper designs, use a small angled spatula to spread and smooth the powder before lifting the stencil.
