Sweet potato egg tarts, a delightful fusion of creamy custard and sweet potato goodness, are a beloved treat. Here’s a simple, step-by-step guide to crafting these golden delights at home.
Ingredients: For the crust, you’ll need 200g all-purpose flour, 100g cold butter, and 2 tbsp sugar. For the filling, mix 150g steamed and mashed sweet potato, 300ml milk, 100ml heavy cream, 3 eggs, and 50g sugar until smooth. A pinch of vanilla extract enhances the flavor.
Steps:
1. Prepare the crust: Rub cold butter into flour until crumbly, add sugar and knead into a dough. Chill for 30 minutes, then press into tart molds and blind-bake at 180°C (350°F) for 15 minutes.
2. Make the filling: Combine mashed sweet potato, milk, cream, eggs, sugar, and vanilla. Strain for a silky texture.
3. Assemble & bake: Pour filling into pre-baked crusts. Bake at 170°C (340°F) for 25–30 minutes until set. Cool before serving.
Tips: For extra flavor, brush the crust with egg wash before baking. Adjust sugar to taste—sweet potatoes add natural sweetness. Enjoy these tarts warm or chilled, perfect with a cup of tea!
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