Purple Sweet Potato Pudding Tart

Overview

When I was baking cakes on the weekend, I took out the egg tart pastry and thawed it. Although I know how to make this stuff, I don’t have enough time, so I still buy some to prepare. When my friends are around, I can take them out and prepare them for snacks. It’s convenient! It was supposed to be an egg tart, but there was no cream, so I had to top it with pudding liquid and put some steamed purple sweet potatoes. The finished product was also crispy on the outside and tender on the inside, with a rich milky aroma!

Tags

• baking
• children
• paita
• afternoon tea
• cooked purple sweet potato
• egg
• egg tart base
• pure milk
• white sugar

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Pour milk and sugar into a milk pot and heat until the sugar dissolves

   

3. 3 Put it until warm and pour in the beaten egg liquid (the milk must be put in until it is not hot to avoid turning into egg drop soup)

   

4. 4 Stir evenly and filter again

   

5. 5 Cut purple sweet potato into small cubes (I steamed this, but it can also be raw)

   

6. 6 After defrosting the egg tart base, add diced purple potato

   

7. 7 Add pudding liquid until 8 minutes full

   

8. 8 Preheat the oven to 220 degrees in advance and bake on the middle shelf for 25 minutes.

   

9. 9 Bite open and look inside, it’s crispy and delicious