Sweet Potato Tart with Red Wine Caramel

At Manhattan’s Le Bernardin, pastry chef Michael Laiskonis is always looking for new ways to use his awesome red wine caramel. Made with just sugar, water and wine, it’s delicious with apple tarts, chocolate cake, even cheese. Here it dresses up a creamy sweet potato tart spiced with ginger and cinnamon.

PUBLISHED November 2006

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