Strain curd through fine- mesh strainer set over bowl. Pour curd into warm tart shell. 4. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely ...
For this recipe, I’m using a store-bought pre-made pie crust or pie shell. I like them to be buttery and flaky, as I think they complement the sweet potato filling perfectly. However, you can ...