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Sweet Potato Tartlets (Mini Quiches) on a pink plate

Sweet Potato Tartlets (Mini Quiches)

Easy to make mini quiches that don’t even require blind baking. Filled with sweet potatoes, onion, cream and spices, their flavor is so good!
Prep Time 15 mins
Cook Time 1 hr
Resting time 2 hrs
Course Appetizer, Side Dish
Cuisine French
Servings 8 mini quiches


For the dough:

  • 2 sticks (200 grams) cold cubed butter
  • 2 cups (300 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 egg

For the filling:

  • 1 onion cut to strips
  • 2 tablespoon olive oil
  • 2 medium sweet potatoes
  • 1 cup heavy cream
  • 2 eggs
  • 1 tablespoon (heaping) all-purpose flour
  • Salt and pepper by your taste
  • 1 teaspoon ground nutmeg
  • ½ teaspoon  dried thyme


  • In a blender, place flour, salt and cold butter.
  • Blend to a crumbled mixture.
  • Add the egg and continue blending until the batter turns to dough.
  • With your hands, shape the dough to a disc shape and wrap with nylon.
  • Place the dough in the fridge to set for 1 hour.
  • In a pan, sauté the onion with the olive oil for 10 minutes, set aside to cool.
  • Peel and cut the sweet potatoes to round thin pieces.
  • Cook the cut sweet potatoes in boiling water for 20 minutes, strain the water and set aside to cool.
  • On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pans, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
  • Stab the dough with a fork.
  • Freeze the dough inside the pan for an hour.
  • Preheat the oven to 170°C / 350°F degrees with fan
  • In a mixing bowl, mix heavy cream, eggs, flour, salt, pepper, nutmeg and thyme.
  • In the frozen shells, place sautéed onions, cooked sweet potato and pour the filling evenly on top of it.
  • Bake for 35-40 minutes.
  • Cool at room temperature.
  • Have a tartlet and enjoy!