Purple Sweet Potato Tart

Name: Purple Sweet Potato Tart
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 9 Egg tart wrapper; 80ml milk; 30g granulated sugar; 2 pcs egg; 50ml water

by Flyer

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

When making Portuguese egg tarts, there are still some egg tarts that have not finished baking. It is not good to leave it for too long. Try to finish it as soon as possible. So make it into egg tarts. If the cream is used up, then make the egg tarts without cream, although there is no such thing as cream. Fragrant, it tastes equally good. This time I added some purple sweet potatoes, which are both delicious and beautiful.
The crust of the egg tart must be higher than the edge of the mold because the crust of the egg tart should not be too full when it is baked. The tart water should not be too full, it will swell and flow out easily, and it will be scorched when it flows to the side. Oh, failure. . But it tastes good.

Ingredients

9 Egg Tart Wrapper
80ml Milk
30g Granulated Sugar
2 pcs Egg
50ml Water

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.