Purple Sweet Potato Tart
by ㎡Always🤗
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Cut the butter into small pieces in advance, soften at room temperature, and then beat with a whisk.
2. Add powdered sugar and continue to beat.
3. Beat the eggs into egg liquid and take 20 grams.
4. Add the whole egg liquid to the butter in two portions, stirring well each time.
5. Sift in low flour, knead into dough, cover with plastic wrap, and refrigerate for 1 hour.
6. When refrigerating the dough, we make purple potato filling. Peel the purple sweet potato and steam it in a steamer.
7. Put the steamed purple potato into a food processor, add yogurt, milk, and sugar to make a pureed purple potato, which will flow.
8. Then add the whole egg liquid (can be used as all the remaining egg liquid at the bottom of the tower), cornstarch, continue to beat evenly and set aside.
9. Take out the refrigerated dough and roll it into a slightly thicker dough through plastic wrap
10. Put the dough into the tart mold, and pierce some small holes with a small fork on the bottom of the tart to prevent the tart from swelling.
11. Preheat the oven 180 degrees. Add purple sweet potato filling to the tart crust and shake it gently.
12. Put it into the preheated Baicui PE5400 oven and bake at 180 degrees for 20 minutes.
13. When the time is up, it can be baked, and then you can sprinkle some coconut paste on it for decoration. The tart crust is very crisp, and the purple potato filling is not greasy. It tastes great!
Tips:Holes must be pierced on the tart skin.
