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Tarts are a favourite seasonal treat, and these are sure to be your favourite version! Lentils and sweet potato pack a powerful punch of nutrition, and topping with a few mini marshmallows makes for a wonderful touch of sweetness.
2 cups (500 mL) peeled and finely diced sweet potatoes
2 tsp (10 mL) canola oil
1 Tbsp (15 mL) honey
1 tsp + 1/2 tsp (7 mL) cinnamon
1 cup (250 mL) cooked split red lentils
¼ cup (60 mL) unsalted butter, room temperature
1 cup (250 mL) brown sugar
2 large eggs
1 tsp (5 mL) vanilla
¼ cup (60 mL) vanilla or plain yogurt
3 Tbsp (45 mL) all-purpose flour
½ tsp (2 mL) ground ginger
1⁄8 tsp (0.5 mL) nutmeg
¼ tsp (1 mL) salt
18 (3 inch/7.5 cm) ready to bake, frozen tart shells
54 miniature marshmallows
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