1. Ingredients needed (I put milk, whipped cream, and sugar together; purple sweet potato can be steamed in advance when cooking)
2. Mix the milk, whipped cream, and sugar mixture gently for a few more times until the sugar melts (it’s hot and the temperature is high now, I made it in the afternoon, plus the large west slanted window in my kitchen, so I don’t need to cook at all; It takes a while to cook the cooler ones)
3. Beaten egg yolks
4. Pour the egg mixture into the cream mixture and mix well
5. Sift in the low powder and mix well
6. Strain the egg tart liquid
7. Purple sweet potato cut into small pieces
8. Put the purple sweet potato in the tart crust
9. Slowly add the egg tart liquid until it's full
10. Preheat the oven, bake on the upper and lower fire at 160 degrees for 20 minutes, then turn to the lower fire for 10 minutes
Tips:1. Put the purple sweet potato in the egg tart skin first, and then pour the egg tart liquid to prevent overflow.
2. Because I make homemade tart crust and use tart mold, the time is longer, so the baking time depends on my own situation.
