1. Prepare materials
2. Just roll out the crust into a square shape.
3. Fold in half and put in the refrigerator for 10 minutes
4. Stir the milk egg yolk whipped cream sugar evenly and set aside
5. Divide the loose crust into 6 equal parts
6. Stack every two pieces together and roll it round
7. Press the tart skin into the bottom of the mold as thin as possible
8. Pour in the tart water and purple sweet potato 7 minutes full
9. Preheat the lower layer in the oven at 220 degrees for 20 minutes. Since the bottom is not crispy, it is very obvious. So after I demoulded the lower layer, I bake it separately for 5 minutes
Tips:1. The tart crust will shrink during the baking process, so don't fill the tart with too much water
2. The skin on the bottom of the tart must be pressed as thin as possible so that the bottom will be crispy
Next time, try the separate baking method to see if you can perfectly solve the problem of bottom crisping.
