Purple Sweet Potato Tart
1.
Prepare materials.
2.
Add water to milk sugar and heat until melted.
3.
Beat the eggs, pour in the milk liquid and beat evenly.
4.
Sift the tart water and it's ready.
5.
Make your own tart crust, cut into small pieces, and dip the custard crust with flour.
6.
Use your thumb to evenly pinch on the mold, higher than the edge of the mold.
7.
Put in purple sweet potatoes.
8.
Pour the egg tart water, and it will be 7 minutes full.
9.
Put it in the middle layer of the preheated oven at 210 degrees, and heat up and down for about 25 minutes.
Tips:
1. The tart crust should be pinched higher than the edge of the mold, it will shrink when it is baked, and can be placed in the refrigerator for 20 minutes after being pinched.
2. When the egg tart water is baked, it will expand and flow out, and the edge of the mold will be burnt, so don't pour the egg tart water too full.