Coconut Sweet Potato Tart

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This egg tart did not use whipped cream or milk. Instead, it was paired with coconut milk and purple sweet potato. The finished product had a strong coconut fragrance and the romantic purple of purple sweet potato. A tart recipe that takes into account both color and taste, it's worth a try.

Ingredients

Coconut Sweet Potato Tart

1. Cut the steamed purple potato into small pieces and put it in the food processor

2. Add half the amount of coconut milk

3. Stir it into a paste, the color of the purple potato paste does not look good after stirring

4. Add the juice of half a lemon and stir again, the color instantly becomes beautiful

5. Pour the remaining half of coconut milk into a bowl, add cornstarch and mix well

6. Add sugar and stir until the sugar melts and add the condensed milk

7. Add egg yolk and stir well

8. Sieved

9. Add the stirred purple potato paste

10. Stir thoroughly

11. Pour into the egg tart crust, 8-9 servings full

12. Preheat the oven at 180 degrees for 5 minutes, put it in the oven, put the second layer below, and bake for about 20 minutes

13. The baked egg tarts can be sprinkled with a little coconut paste on the surface to increase the coconut flavor

Tips:
When the purple sweet potato is steamed, it should be cooked thoroughly.

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