🌿 Sweet Potato Mousse Tart with Beetroot, Burrata & Walnuts 🍠

August 25, 2025 by admin

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**For the toppings:**

* 2–3 small roasted beets, sliced thin
* 1 ball fresh burrata
* 1/3 cup toasted walnuts
* Fresh herbs (thyme, microgreens, or basil)
* Drizzle of balsamic reduction or honey (optional, for serving)

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### 👨‍🍳 How to Make It

#### 1. **Make the Tart Crust**

* In a bowl, mix flour, salt, and ground walnuts.
* Cut in cold butter until crumbly. Add ice water slowly and form into a dough.
* Chill the dough for 30 minutes. Then roll out and press into a tart pan. Prick the base with a fork.
* Blind bake at 375°F (190°C) for 15–20 minutes until lightly golden. Let cool.

#### 2. **Prepare the Sweet Potato Mousse**

* Boil or steam sweet potato cubes until very tender (about 10–15 mins).
* Drain and blend with olive oil/butter, spices, and cream until silky smooth.
* If baking, mix in an egg and season to taste.
* Spoon the mousse into the cooled tart shell and bake for another 15–20 minutes until set. Cool slightly.

#### 3. **Assemble the Tart**

* Arrange roasted beet slices over the sweet potato mousse.
* Gently tear and scatter burrata on top.
* Sprinkle with toasted walnuts and fresh herbs.
* Finish with a drizzle of balsamic glaze or honey if you like a sweet finish.

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### 🥗 Serving Suggestions

* Serve warm or at room temperature
* Pairs beautifully with a crisp arugula salad or glass of dry white wine
* Ideal as a vegetarian main or colorful starter

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### ✨ Final Thoughts

This **Sweet Potato Mousse Tart** is more than just a recipe — it’s a **conversation piece**, a celebration of colors, and a bold fusion of flavors that somehow feels both gourmet and grounding. The balance of sweet, creamy, earthy, and crunchy makes every bite interesting and deeply satisfying.

Whether you’re plating it up for a dinner party or enjoying leftovers for lunch, this tart is sure to **impress and nourish** all at once.

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Want to try a variation with goat cheese or roasted carrots? Let me know — I’m happy to help you customize it!