Welcome to Panda Plate channel! Today, we’re diving into spring flavors with a delicious sweet potato egg tart.<br /><br />Step 1: Prep the Sweet Potatoes<br /><br />Peel and cut 350g of sweet potatoes into small pieces.<br />Steam them over medium-high heat for 15 minutes until they’re fully cooked.<br />Add a touch of sugar to taste.<br />Mash the sweet potatoes into a smooth puree using a spoon.<br /><br />Step 2: Mix the Dough<br /><br />Add 80g of glutinous rice flour to the sweet potato puree.<br />Mix well and knead it into a ball with your hands. Adjust the flour amount as needed.<br />Press the sweet potato dough into a six-inch mold.<br /><br />Step 3: Bake the Tart Shell<br /><br />Preheat your oven to 160°C (320°F).<br />Place the sweet potato dough in the mold and press it to the edges.<br />Bake for 15-20 minutes until golden.<br /><br />Step 4: Prepare the Tart Filling<br /><br />In a separate bowl, mix:<br />250g of cream<br />150g of milk<br />30g of fine sugar<br />2 whole eggs<br />1 egg yolk<br />Sift the mixture once to ensure it’s smooth.<br /><br />Step 5: Fill and Bake<br /><br />Pour the filling into the half-baked tart shell.<br />Increase the oven temperature to 180°C (356°F).<br />Bake for about 40 minutes until the tart is beautifully golden on the outside and tender inside.<br /><br />Enjoy your sweet and delightful egg tart!
