Chai sweet potato pie

INGREDIENTS

HOW TO DO IT

Shortcrust pastry
Put butter in the mixer with icing sugar and mix together on low speed. Add the egg and mix in on low speed. Finally mix in flour and salt, again on low speed, until the dough is just coming together. Refrigerate for 30 minutes, roll out the dough between two pieces of baking paper to 3-5mm thickness and line a 23cm tart tin with the dough. Freeze for 30 minutes.

Line the pie crust with baking paper, fill with dried beans or rice and blind bake at 170C for 15 minutes. Remove the baking paper and rice and bake for a further 10 minutes, until the pie crust is golden brown. Brush the crust with egg white and bake for a further 5 minutes. The egg white seals the crust and prevents the wet filling from making the crust soggy.

Fill
Place the sweet potato cubes, cream, milk and chai in a saucepan and bring to the boil. Simmer over low heat until the potato cubes are completely tender - about 40 minutes. Remove from the heat, blend with a hand blender until very fine puree and then stir in the eggs, sugar and salt. Pour through a sieve into the pie crust and bake at 125C for about 20-25 minutes. Cool slightly on a wire rack and then leave to cool completely.

Serve at room temperature :)