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Sweet Potato Tart With Pecan Crust

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brunch vegetarian mothers' day

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Ingredients

1 cup whole wheat pastry flour

1/4 cup pecans

1/8 teaspoon salt

3 1/2 tablespoons chilled butter, cut into small pieces

2 tablespoons maple syrup

cooking spray

1/2 cup maple syrup

2 tablespoons cornstarch

1 1/2 cups mashed cooked sweet potatoes

3/4 cup soft silken tofu, drained

1 1/2 teaspoons finely chopped peeled fresh ginger

1 1/2 teaspoons grated orange rind

3/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

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