1. Wash the purple yam after peeling, and steam it for about 30 minutes
2. Cut the purple yam into small pieces, add 20 grams of powdered sugar, and beat into a puree with a stirring rod
3. 30g of butter is softened and whipped smoothly, put the purple yam puree in the butter
4. Stir it smoothly with a whisk
5. Put the whipped purple yam mud into a piping bag for use. I have a rose flower mouth inside.
6. The softened butter and powdered sugar are blended smoothly with a whisk
7. Add the egg mixture in 2 times and beat evenly
8. Sift in low powder and matcha powder
9. Stir it, add some vanilla extract and stir again, put it in a fresh-keeping bag and put it in the refrigerator for half an hour
10. Brush the mold with butter and set aside (the butter is not in the material)
11. After taking out the dough, roll it out through the fresh-keeping bag
12. Use a round mold to cut out a piece of dough, put it into the mold, fork a small hole at the bottom, I made a total of 5 tarts, and the remaining dough made a few leaf biscuits
13. Put it in the preheated oven at 170 degrees and bake for 15 minutes
14. The biscuits were baked for 10 minutes, and the tarts were baked for 15 minutes (I was lazy and didn’t put heavy objects in the tarts, so it was a bit warped)
15. First put the purple yam mud on the bottom, and then add an edible torus for decorating flowers
16. Then decorate the flowers with purple yam mud and fill the entire tart skin.
17. Pour some sweet-scented osmanthus sauce at the end.
Tips:This tart has a very crispy outer skin and a dense double texture on the inside.
