Purple Sweet Potato Egg Tart

Overview

The Portuguese egg tart has a crispy crust and soft filling. Children especially like this snack. My children are no exception. They all love egg tarts and will ask to make them every few days. I’ve made this many times but never posted a recipe. Why? Haha, I never have time to sort it out. Thinking that baking cannot be without this item, it is better to calm down and sort it out before sending it out. The crust of Portuguese egg tarts is all made of puff pastry. The trouble lies in this crust. If you don’t make the tart crust, it’s very simple. Just mix out the tart water and bake it. But making the tart crust is troublesome. That’s why I haven’t compiled this recipe. In order to save a little trouble, I usually make dozens of tart shells at a time, freeze them, and take out several when I use them. In this way, the children can make something for them to eat at any time when they want to eat. Because tart crust is really troublesome. I tell you, buying tart shells will save you a lot of trouble! To be honest, I really don’t dare to buy it because I’m scared when I see the formula on the package. Shortening is all trans fatty acid. It’s better to make it yourself. It’s troublesome and it’s easier to make more at one time. My son said that the food he made was very delicious. He said that the ones he ate out for ten yuan each were not as delicious as the ones he made. Haha, the child will make his mother happy. If the child eats well, the hard work of being a mother is worth it

Tags

• baking
• children
• paita
• afternoon tea
• children's day
• butter
• cake flour
• condensed milk
• custard powder
• egg yolk
• high gluten flour
• sugar
• whipping cream
• flaky butter
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix the flour and butter in the auxiliary ingredients into a basin,

   

2. 2 Knead it into small particles with your hands, and knead it repeatedly evenly

   

3. 3 Add salt and water and mix into a dough, make a cross on top, cover with plastic wrap and refrigerate for half an hour to allow the dough to fully relax.

   

4. 4 Roll out the rested dough and add butter slices. The butter slices to be wrapped should be softened in advance. It is best if the temperature of the butter and the dough are the same. When making the dough, the softness and hardness of the two ingredients are basically the same, and the operation is easier.

   

5. 5 Wrap the butter

   

6. 6 First use a rolling pin to press it open little by little, and then roll it out. Do not roll it out directly, otherwise the oily skin will stretch unevenly

   

7. 7 After rolling it out, fold it in half

   

8. 8 Then fold it in half up and down, that is, fold one layer of quilt, and relax it for about 10 minutes after folding

   

9. 9 Then roll it out and fold the quilt three times in total. It is best to relax it for a while before rolling it out again. This is easier to operate.

   

10. 10 It is best to roll it out once, sprinkle a thin layer of high-gluten flour on the surface, then roll it up and cut it into small sections.

    

11. 11 Take a small piece of dough, put it into the tart mold and push it from the middle to all sides until it is completely stretched. The bottom should be thin and the top edge should be thicker, so that the layering is strong. If the edges are too thin, the layers will not be visible

    

12. 12 You can also move it into a lacy egg tart mold like this and arrange it slightly to make it fit. However, it is not easy to freeze it, so you can use it when it is ready for use. I also made a few of these and baked them directly. When I copied them, they had patterns on the outside, which looked better.

    

13. 13 If you make a lot and need to freeze it, and there are not that many egg tart molds, just move the shaped ones into disposable tin foil molds, then stack them one by one, pack them tightly in a fresh-keeping bag, and immediately send them to the refrigerator for freezing. The final freezing temperature is lower than -18 degrees, so the effect of quick freezing is good. This is what I froze

    

14. 14 Now make the tart water: Pour the milk and sugar into the pot and bring to a boil,

    

15. 15 Let the sugar melt completely and let cool. Add the custard powder, whipping cream and condensed milk and mix thoroughly. Then add the egg yolks

    

16. 16 Stir thoroughly,

    

17. 17 Finally, filter the tart water through a mesh sieve so that the egg tarts will be more delicate.

    

18. 18 Cut the purple sweet potato into small pieces and put it into the tart shell. Pour in the tart water until it is eighty full

    

19. 19 Preheat the oven to 200 degrees for 5 minutes and bake on the middle rack for 15 minutes

    

20. 20 The baked egg tarts are completely DIY, so you can eat them with confidence!