1. Take out the tart wrappers from the refrigerator and thaw naturally at room temperature.
2. The purple sweet potato is steamed in advance, peeled and put in a bowl.
3. Use a spoon to press into a puree.
4. Add a tablespoon of condensed milk.
5. Stir well with a spoon.
6. Add the shredded cheese and continue to mix well.
7. Then divide the purple sweet potato filling into nine portions, each about 18 grams.
8. After thawing the tart crust, remove the tin foil.
9. Put in a cheese purple potato filling and close the mouth with a tiger's mouth.
10. Squeeze the mouth tightly, close the mouth downwards, and make it rounded, and a purple sweet potato crisp is ready.
11. After everything is done, put it in a baking pan lined with greased paper.
12. One egg, using only the yolk. Preheat the oven at 175° for five minutes.
13. Use a brush to apply a layer of liquid egg yolk on the surface of the tart.
14. After all brushing is done, use a sharp blade to make a cross knife on the surface of the purple sweet potato crisp.
15. Sprinkle black sesame seeds on top.
16. Place the baking tray in the middle of the oven and bake at 175° for about 25 minutes until the surface is evenly colored.
17. The delicious open purple sweet potato crisp is ready!
