Chai-Cardamom Glazed Sweet Potato Tart Yield: 1 serving (one 4-inch tart) Mike Thorp, Executive Chef at The Mustang Club

Ingredients for Tart:
• 1 ea. large sweet potato, washed, peeled, and cut into 1 in. sections
• 1 ea. pre-baked tart shell (Pâte Sucrée or savory pie crust)
• 4 oz. whipped crème fraîche
• 1 tbsp. The Perfect Purée Chai Cardamom Syrup

Ingredients for Glaze:
• 4 oz. The Perfect Purée Chai Cardamom Syrup
• 1 tbsp. butter

Ingredients for Garnish:
• hibiscus salt (flaky sea salt mixed with crushed dried hibiscus)
• ½ cup toasted pecans, chopped
• fresh micro sorrel (optional)

Method for Tart:
Fondant the potatoes: In a wide pan, cook the sweet potatoes in butter and a splash of water, stock, or Kentucky bourbon to help steam the potatoes. As the liquid evaporates, the potatoes begin to fry and caramelize in the butter (fondant style). They should be tender and deeply golden. Spread the whipped crème fraîche mixed with Chai Cardamom Syrup into the pre-baked tart shell. Arrange the fondant sweet potatoes on top.

Method for Glaze:
In a small saucepan, simmer the Chai Cardamom Syrup with the butter for 3–4 minutes until it thickens to a nappé consistency. Brush the warm glaze generously over the entire surface of the tart. It should look like stained glass.

Method for Garnish:
Just before serving, sprinkle with hibiscus salt, toasted pecans, and micro sorrel. The sorrel adds a sour, green note that completes the bite.