Delicious purple sweet potato tart, simple and easy to operate! With the addition of condensed milk, the mashed purple potato tastes sweet and tastes good!
How to make purple sweet potato tart
Peel the purple sweet potato, clean it, cut into thin slices, and steam it in a pot until it can easily poke holes with chopsticks.
Other ingredients can be prepared during the steaming of the purple sweet potato. The butter is cut into small pieces and softened so that it can be easily wiped off with a spatula. There is not enough time to use the oven to ferment the fermentation stall!
Press the steamed purple sweet potato into puree with a spoon.It is very easy to operate!
Put purple potato mash (while hot) into the pot, pour milk, condensed milk and powdered sugar. Mix it evenly. If you think it is not fine enough, you can sift it. Mine is quite fine, so I just mix it well. If the filling is wet, you can heat it and stir fry.
Then put it in the piping bag, and the piping mouth is installed in advance.
For softened butter, add powdered sugar.
Mix well with a spatula to prevent powdered sugar from splashing.
Then use an electric whisk to beat until fluffy and white, add vanilla extract, and continue to beat evenly.
Then the powder-3 is added to the room temperature egg liquid, each time it is beaten until it is fused and then added again, until the egg liquid is all added!
Then sift into low-gluten flour.
Use cutting and mixing, pressing toward the edge of the bowl to mix into a dry powder-free dough. You can also wear PVC gloves and press evenly.
Clean the mold, dry it, and divide the tart wrapper into about 25 grams, depending on the size of the mold. Press into the mold evenly.
Then use a fork to pierce the hole.
Put it into the preheated card oven, turn it up and down 160 degrees, and bake for 18-20 minutes. Pay attention to the coloring.
Bake and take out. Let it cool on the cold shelf, then release the mold. Easy demoulding!
Squeeze the purple potato mash into the tart crust and start eating!
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