Entertaining on New Year’s Eve or another special wintry occasion and want to make an impression? Try this sinfully delicious treat from the chefs at Chap’s Grill & Steakhouse in Vail. Executive chef Richard Beichner and executive pastry chef Tony Martin are melting the frost off guests with these treats.
Sweet Potato Tart with Egg Nog Ice Cream
Sweet Dough:
- 3 1/2 cups soft butter
- 1 1/4 cup powdered sugar
- 4 eggs
- 4 3/4 cups all-purpose flour
- 1 1/4 cup almond flour
Directions
In mixer, cream butter and powdered sugar. Slowly add eggs. Scrape down bowl. Add both flours. Scrape down bowl. Wrap in waxed paper and place in refrigerator.
Sweet Potato Filling:
- 1 1/2 pounds peeled sweet potatoes
- 3/4 cup butter
- 3/4 cup light brown sugar
- 3/8 cup granulated sugar
- 3/4 cup milk
- 3/4 teaspoon freshly ground nutmeg
- 3/4 teaspoon cinnamon
- 1/2 tablespoon vanilla extract
- 3 eggs
Directions
Steam sweet potatoes until soft. Transfer to a mixer with paddle attachment. Mix in butter and sugars. Scrape down bowl often. Add milk, nutmeg, cinnamon and vanilla. Scrape bowl. Add eggs slowly and scrape bowl again. Pass filling through a sieve to take out any lumps.
Meringue:
- 1/2 cup fresh egg whites
- 1 cup sugar
Directions
Mix egg whites and sugar and warm over double boiler to 130 degrees. Pour in mixer and whip on high until light and fluffy and meringue is cooled.
Egg Nog Ice Cream
- 3 3/8 cup egg yolks
- 1 1/2 quarts whole milk
- 2 cups heavy cream
- 1 3/4 cup sugar
- 3/8 cup dark rum
- 3/8 cup bourbon
- 3 freshly grated nutmeg
Directions
Heat milk, cream and sugar in a sauce pan. Add egg yolks and stir mixture, cooking to 180 degrees. Pass mixture through a fine mesh strainer and cool in ice bath. When cool, add rum, bourbon and nutmeg. Process in ice cream maker.
Sauce and Diced Sweet Potato
- 1 tablespoon butter
- 1/2 medium sweet potato, peeled and diced.
- 3/4 cup pure maple syrup
- 1 vanilla bean
- 1 tablespoon additional butter
Directions
Heat butter in sauce pan. Saute sweet potato in butter until it is slightly brown. Add maple syrup and vanilla bean and cook until the sweet potato is cooked through. Take out sweet potato and reserve. Reduce maple syrup mixture until sauce is tacky. Take off the heat and whisk in remaining butter.
Final Assembly
Roll out sweet dough and make 6, 3-inch tart shells. Bake in oven at 350 degrees for 10 minutes until shells are golden brown. When cooled, fill with Sweet Potato Filling and bake tarts in 350 degree oven for 10 minutes until filling is set.
When tarts are cooled, pipe on meringue and burn lightly with a butane torch. To plate, add sauce and diced sweet potato. Place tart shell on plate and add a generous scoop of eggnog ice cream.
Chocolate Bliss Coffee
- 8 ounces fresh brewed coffee
- 1/2 ounces vanilla vodka
- 1/2 ounces Irish cream liqueur
- 1 ounce chocolate liqueur
- 1 ounce whipped cream
- Chocolate shavings
Directions
Combine coffee, vodka, Irish cream and chocolate liqueur. Pour in a tall heat-proof mug or glass and top with fresh whipped cream. Garnish with chocolate shavings.
