Purple Sweet Potato Egg Tart

Overview

The weather was too hot and I didn’t use the puff pastry method to make the egg tart crust. I used a simple method and the product was more delicious

Using the French bakery’s round egg tart mold, the pink color is so adorable that it will make a woman’s heart shine
Mix all the ingredients in the crust
Use a spatula to press into a ball, put it in a plastic bag and refrigerate for half an hour
Purple sweet potato diced
Put it in the mold and spray it with a little water
Bake at 155 degrees for 15 minutes
Let cool and set aside
Take out the pie crust and roll it into 5mm thin slices in a large fresh-wrap bag
Just press the pie crust into the mold with the lid, don’t use too much force

$Purple Sweet Potato Egg Tart step 9$
Use a fork to make small holes
Prepare the tart water while baking the crust at 175 degrees for 10 minutes
Mix all the ingredients in the egg tart water and stir with your hands
Sieve twice through a sieve
This way the tart water will be tender and smooth
Take the cake out of the oven and let it warm to your hands
Add tart water and purple sweet potato
On the penultimate level of the oven, heat 180 degrees and lower heat 150 degrees for 20 minutes
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures