Purple Sweet Potato Tart

Cut the butter into small pieces and place in a greenhouse to soften, add powdered sugar

Beat with a whisk until fluffy and light in color

Add the egg liquid in 2 batches and beat well with a whisk

Sift in the flour, add vanilla extract, and mix well with a spatula

Knead it into a smooth dough with your hands and put it in the freezer for about 30 minutes to freeze into a slightly hard dough

Take out the frozen dough and roll it into dough

Use a round mold to carve out a round dough

Press the dough onto the chrysanthemum mold

Make some small holes with a fork

Preheat the oven to 170 degrees, place it in the middle rack of the oven, bake for 15 minutes and then take it out to cool and set aside

Peel and cut purple sweet potatoes into cubes, microwave on high for 5 minutes

Put it into a food processor, add light cream and beat into a fine purple sweet potato puree

Put it into the decorating tape

Put diced mango meat into the cooled tart crust

Squeeze on purple sweet potato puree

Then put the diced mango meat on top

Overview