Place the sweet potatoes on a foil lined sheet pan and Bake in oven at 350°F – 180°C for 70 – 80 minutes.

For the pastry, using a food processor add all the dry ingredients and blitz 30 seconds so they mix well.   Then add the egg and all the cubed butter.  Blitz a few seconds until creates a nice fine sandy crumb.  If the mixture is too dry, then add a tablespoon of water.  To test, clump a bit together and if it sticks, then it’s fine.  If it falls apart, add another tbsp of water. This can vary depending on your egg size and flour freshness.  Pour contents on your work bench, shape into a ball, then flatten it into a disk, wrap in cling wrap and refrigerate 60-90 minutes.

Once the pastry has rested, take out from fridge, remove cling film, place on your work bench to rest 10 minutes at room temperature.

While it’s resting, grease your tart pan with butter.

Dust the pastry with a little flour, using your rolling pin, flatten it until it’s large enough to fit in your tart pan including edges.  I used a 10.5 inch – 27cm tart pan, check by placing over your flattened pastry for size.  Once thin enough, roll the pastry around the rolling pin and then unroll over your tart pan.  Lift the edges and ease them back into the bottom of the tart pan, don’t push them in or it will break.  Removing hanging trimmings by simply rolling your rolling pin over the edges of your tart pan.    Prick a few holes on the bottom using a fork. (note, this is a dry crust, so blind baking is not necessary but you can still do it if you prefer).  Refrigerate and take out 20 minutes before use.

Once the sweet potatoes are cooked, remove from oven, split them open with a knife and spread them out to cool a little.  Then remove the skins and place the flesh in a food processor.  Blitz into a smooth puree and set aside to cool down for later.

Add the ricotta cheese to a mixer bowl.  Add the ginger, cinnamon, nutmeg, lemon zest and sugar.  Whip using a whisk attachment until fluffy.

In a small bowl, crack one whole egg and three egg yolks.  Pour into mixture while mixing one egg at a time until combined.  Add the cooled down sweet potato puree and a pinch of salt.  Mix well.

Pour the mixture into your lined pastry tart pan and spread out nicely from the centre outwards.  Flatten and smoothen the top the best you can.

Bake in oven for 50 minutes at 340°F – 170°C.

Remove from oven and leave to cool.  Remove from tart pan and place in serving plate with some dusting of icing sugar.

Garnish each slice with a dollop of fresh cream and a dust of cinnamon on top of the cream.