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The crust is buttery and crisp, the mousse is smooth and lightly spiced, while the toppings add tang, crunch, and elegance.
🧁 Prepare tart shells: Preheat oven to 180°C (350°F). Cut pastry to fit tart molds. Press gently into greased tins, prick the base with a fork, brush with egg, and bake 10–12 min until golden. Cool completely.
🍠 Make the mousse: Blend roasted sweet potato with ricotta, olive oil, cinnamon, salt, and pepper until smooth and creamy. Chill for 10 minutes.
🌰 Candy the walnuts: In a small pan, toast walnuts with maple syrup until sticky and glossy. Let cool on parchment.
🧑🍳 Assemble: Spoon sweet potato mousse into tart shells. Arrange beet cubes on top. Add dollops or strands of burrata.
🍃 Garnish & drizzle: Top with candied walnuts and microgreens. Finish with a generous swirl of balsamic glaze.
Recipe Details
Prep Time: 25 minutes
Cook Time: 12 minutes
Servings: 4 tarts
Difficulty: Medium
Why You’ll Love It
🧡 A perfect harmony of creamy, earthy, sweet, and tangy—all in one elegant tart.
🌱 Visually stunning and seasonally comforting, ideal for brunch or a refined starter.
Golden, nourishing, and just a little bit magical
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