Super simple----Purple Sweet Potato Egg Tart

Overview

Last time I made a simple Portuguese egg tart, but this time because I had guests at home, I specially changed my style and made a purple sweet potato egg tart. It is indeed equally delicious. I usually make some snacks myself, and of course my friends and family like it the most.

Tags

• baking
• breakfast
• afternoon tea
• condensed milk
• egg tart crust
• egg yolk
• low gluten flour
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Wash and peel purple sweet potatoes and set aside;

   

3. 3 Pour light cream and milk into a small pot;

   

4. 4 Then add condensed milk and white sugar and stir evenly;

   

5. 5 Heat over low heat, stirring while heating, until the sugar melts. (If you use powdered sugar, you can omit the heating step.) Remove from the heat and let cool;

   

6. 6 Separate the egg whites from the eggs, put the egg yolks in a bowl, and stir evenly;

   

7. 7 Pour into the milk liquid and stir evenly;

   

8. 8 Sift the flour into the tart water and stir evenly;

   

9. 9 Finally, filter the tart water and preheat the oven to 200 degrees;

   

10. 10 At this time, cut the purple sweet potato into small pieces and cook.

    

11. 11 Put the cooked purple sweet potato into the tart shell;

    

12. 12 Pour the filtered tart water into the egg tart shell, 8-9 minutes full;

    

13. 13 Place the second-to-last layer of the baking pan at 190 degrees for 25 minutes. (If you like the surface to be focused, move the baking sheet to the middle rack for the last 5 minutes and bake.)