Ground pecans and maple crystals press into a crust with tapioca and sorghum flours, partially baked before a filling of mashed garnet yams, maple syrup, heavy cream, cinnamon, and ginger takes its place.
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Preheat oven to 350°F and lightly grease tart pan with small amount of softened butter or oil.
Grind pecans and maple crystals to fine meal in food processor. Add flours and pulse to combine about 30 seconds more. Transfer mixture from food processor to bowl. In separate bowl, whisk together melted butter, water and, salt. Pour wet mixture into dry and mix to combine. If mixture is too moist, refrigerate for 5-10 minutes before pressing out crust.
Press crust mixture into tart pan. Refrigerate 15-20 minutes or until crust is firm to touch. Pierce crust with fork and partially for 15-20 minutes . Cool before filling.
Before filling tart shell, sprinkle breadcrumbs and maple crystals over crust (this prevents crust from getting soggy).
In food processor, puree yams. Add syrup, eggs, cream, vanilla, ginger juice, ground spices, and salt. Blend until mixture is creamy and smooth. Transfer puree to partially pie shell.
Decorate top of tart with pecans and brush nuts with maple syrup or top with coconut (omitting maple syrup wash).
tart 30-35 minutes until filling is just firm. Allow to cool completely before slicing.
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