【Coconut Purple Sweet Potato Tart】

Overview

In fact, this is the first time I have made this purple sweet potato tart. It is based on other tart flavors, but the taste and texture are very good. The colors are also very charming and very appetizing to look at. I baked a plate of eight, and only ate one, and the other two treasures were all eaten. The poor kid's father didn't even see his shadow, so he made it again the next day, and then the whole family tasted it.

Tags

• baking
• paita
• filling: butter
• filling: coconut
• filling: cornstarch
• filling: egg
• filling: coconut milk
• filling: fine sugar
• filling: fresh lemon
• filling: purple sweet potato
• tart crust: butter
• tart crust: egg yolk
• tart crust: low-gluten flour
• tart crust: powdered sugar

Ingredients

Steps

1. 1 While the tart crust is being refrigerated, make the filling. Steam 250 grams of purple sweet potato (the weight after peeling) in a pot and put it into a food processor cup. The steamed purple sweet potato is not as beautiful as the raw one, but a bit dark gray.

   

2. 2 Squeeze the juice from half a fresh lemon, add it to the purple sweet potato, and stir evenly with chopsticks. At this time, a magical change will occur, and the purple sweet potato will turn into a very bright rose red color.

   

3. 3 While hot, add sugar and previously softened butter, stir to melt.

   

4. 4 Finally add coconut milk and egg liquid and stir into a fine purple sweet potato filling. The thickness of the coconut milk should be adjusted accordingly. Do not add all the coconut milk at once. Add it slowly according to the situation to avoid being too thin.

   

5. 5 Take out the refrigerated tart shell, place a piece of plastic wrap on top and bottom, and roll it into a thick sheet of about 4 mm.

   

6. 6 Then use a mold to buckle the skin on top.

   

7. 7 Use the thumbs of both hands to push the tart shell apart slightly to fill the entire tart mold. (This is why the front tart shell is slightly thicker)

   

8. 8 Finish all the tart shells and poke some holes with a fork.

   

9. 9 Place in the preheated oven, middle rack, with upper and lower heat at 180 degrees, and bake for about 10 to 15 minutes.

   

10. 10 Take out the baked tart shell and fill it with purple sweet potato filling, only about nine-tenths of the way full to avoid overfilling.

    

11. 11 Sprinkle appropriate amount of coconut on top.

    

12. 12 Continue to put it in the oven, middle layer, heat up and down at 160 degrees, and bake for about 20 minutes, until the filling is solidified.