Recipes - Baking

HomeAll recipesBaking •Sweet Potato Tarts - Orgran

Sweet Potato Tarts - Orgran

  • Prep Time: 40m
  • Cook Time: 20m
  • Serves: 30



Tart Filling Ingredients:

  • 1 onion
  • 2 tablespoons dairy-free margarine
  • 3 tablespoons brown sugar
  • 2 tablespoons white balsamic vinegar
  • 1 small sweet potato (approx. 600g)
  • 7 tablespoons ORGRAN Vegan Easy Egg™ mixed with 320 milliliters Water
  • sour cream or vegan alternative
  • 1 tablespoon wholegrain mustard
  • 2 cloves garlic, peeled and crushed
  • 1 cup plant milk
  • 1/2 cup evaporated plant milk
  • salt and freshly ground black pepper, as desired

Pastry Ingredients:

  • 2 cups ORGRAN Self Raising Flour
  • dairy free margarine
  • 2 tablespoons olive oil
  • 1 teaspoon ORGRAN No Egg™ Egg Replacer, prepared as per packet instructions
  • 1 teaspoon lemon juice
  • 200 millilitres water

Additional Ingredients:

  • finely grated Parmesan cheese, approx. 1 cup, or a vegan cheese alternative
  • finely grated tasty cheese, approx. 1 cup


Tart Filling Method:

  • 1. Peel and finely dice onion.
  • 2. Place margarine into a small frying pan. Add onion and sauté (lightly fry).
  • 3. Add brown sugar and vinegar to pan. Cook until onion is well caramelised.
  • 4. Peel sweet potato. Cut into small dice. Steam until just tender.
  • 5. Mix up the Vegan Easy Egg mix and Add sour cream, mustard, garlic, milk and evaporated milk. Add salt and freshly ground black pepper. Blend until well combined.

Pastry Method:

  • 1. Place the flour into the bowl of an electric food processor. Add butter. Process to mix ingredients.
  • 2. Pour oil into a small bowl. Add egg substitute, lemon juice and water and whisk well.
  • 3. Pour liquid into food processor. Process until pastry is well mixed.
  • 4. Turn pastry dough out onto a lightly floured (gluten free) board. Lightly knead pastry. Roll out to 0.5cm (¼”) thickness. Using a round 8cm (3”) fluted cutter, cut out pastry to fit foil trays. Line foil trays with pastry.

Method to Assemble Tart:

  • 1. Preheat oven to 170°C (350°F).
  • 2. Put a small quantity of caramelized onion and sweet potato into each pastry case.
  • 3. Sprinkle each with about 1 teaspoon of finely grated Parmesan cheese.
  • 4. About ¾ fill each tart shell with Vegan egg mixture.
  • 5. Top with a small amount of grated cheese.
  • 6. Place into a moderately-hot oven and bake for approx. 20 minutes or until tarts are cooked and filling is