Purple Sweet Potato Egg Tart

Overview

It’s been a long time since I’ve made egg tarts. If I were to make the whole process myself, making the tart crust would be time-consuming and laborious. Although it tastes better, sometimes people are just lazy. A few months ago, I bought a tart shell while shopping for other items at TB's bakery. I heard from a friend that it tasted delicious when made into an egg tart, so I thought about using it to make it too. It has been refrigerated since I bought it. On New Year's Day, I had nothing to do and thought about how delicious it would be, so I took it out. People who love purple will inevitably think of using purple sweet potato as the filling. I think the charming purple color must go well with the delicate yellow color of the egg tart. After it was made, it looked really good. A piece of purple sweet potato egg tart with wavy layers of puff pastry, and a delicate and runny yellow egg tart filling in the middle dotted with purple sweet potato chunks. When you take a bite, the puff pastry melts in your mouth layer by layer, and the tender and fragrant egg tart filling goes into your throat with warmth, and there is a soft, glutinous and slightly sweet taste from the purple sweet potato. Such a rich texture is really delicious, especially when it's freshly baked, you can't help but eat three or four pieces in a row. The purple sweet potato tart can be eaten in more than an hour. It is so simple and easy to make, and most importantly, it is really delicious. Sometimes, tasting the results after being lazy can make people tolerate their laziness...

Tags

• baking
• egg yolk
• low gluten flour
• purple sweet potato
• tart crust
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Place the tart shell at room temperature for about 30 minutes until it defrosts naturally.

   

2. 2 Wash the purple sweet potatoes.

   

3. 3 Put an appropriate amount of water into the pressure cooker, put the lid on it, place the purple sweet potato on the lid, cover the pot and close the buzzer. Steam the water for about 8 minutes after the valve sounds. Turn off the heat, let it sit for 5 minutes, then open the lid and take out the purple sweet potato.

   

4. 4 Pour whipped cream, milk, and sugar into a cooking pot, stir over medium heat, and stir continuously.

   

5. 5 Cook until all the sugar has dissolved and let cool to room temperature.

   

6. 6 Peel the steamed purple potatoes and cut into small cubes.

   

7. 7 Add egg yolks and low-gluten flour into the cooled liquid.

   

8. 8 Mix well.

   

9. 9 Prepare a large bowl and sift the liquid through a dough sieve to make the tart water.

   

10. 10 Place the tart shell on the baking sheet and let rest for 20 minutes.

    

11. 11 Put a few cubes of purple potato into each tart shell.

    

12. 12 Add the egg tart water until it is seventy full. Place in the middle rack of the oven preheated to 220 degrees and bake for about 25 minutes. If the burnt ring is not obvious in the last few minutes, move the baking sheet to the upper rack.