Sweet Potato Pie with Cinnamon Ice Cream

Tart Dough: (yields 1 9 1/2 inch tart, or 6-4 inch tartlets)
1 large egg
1 1/2 Tbs. heavy cream
2 cups all- purpose flour
1 1/2 Tbs. sugar
Pinch of salt
6 oz. (1 1/2 sticks) cold unsalted butter
In a small bowl whisk together the egg and the cream. Set aside.
Combine the flour, sugar, salt, and butter in the bowl of an electric mixer with the paddle attachment. Mix
on low speed until the mixture looks like coarse bread crumbs. Add the egg and cream on low speed, and mix just until the dough is no longer dry looking. (At this point, the dough will still be loose and crumbly, so do not over mix, or the dough will become tough!)

Place the dough on a work surface. Combine the dough into a ball with your hands, wrap in plastic and refrigerate for at least 30 minutes.
On a lightly floured surface, roll the dough out to 1/8 inch thick, (be sure to press the dough carefully around the bottom edges of the tart shell). Refrigerate for about 20 minutes or freeze tartlet shells for about 10 minutes until firm.
To pre-bake tartlet shells, line chilled tart shell with heavy-duty plastic wrap. Fill the shell with uncooked rice, beans, or pie weights. Make sure to seal the plastic wrap completely around the weights. Place tartlet shells in a preheated 350-degree oven for 10-12 minutes. Remove plastic and weights and continue to bake for an additional 5-7 minutes until the shell is golden brown all over.

Sweet Potato stuffing:
4 sweet potatoes (roasted, peeled, and mashed)
4 oz. butter
2 cups sugar
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1 - 13 oz can of condensed milk
Mix the mashed potatoes with butter and sugar. Beat in one egg at a time and then add the salt and spices. Mix in the condensed milk and pour the batter in the pie shells. Bake at 375 degrees until set.

Meringue:
1 cup sugar
5-oz egg whites
Heat the mixture in a bowl over a water bath until you reach 180 degrees. Then whip the meringue on a Kitchen Aide until it has cooled.
Pipe the meringue on the tarts and brown the top of the pies in the broiler before serving.
Serve with ice cream.