When come to egg tart, everyone might
mention about the flaky pastry, filled with a smooth, lightly sweetened egg
custard.
What about giving it a twist for
today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw
oats and glutinous flour to make the tart base.
This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice.
The water content of the tart crust
is very important. I am using orange sweet potatoes, which contain a lot of
water after steaming. Perhaps yellow and purple sweet potatoes would be easier
to shape. You can also use instant oats, which have good water absorption.
For this recipe, I use cup cake liner
as mold. I baked it with an air fryer to cut down on time and effort, but if
you prefer, you can bake it in the oven as well. The results are stunning
either way.
The tart crust I pressed was slightly
thicker and the finished product was a little shorter than baking in the oven
to prevent the egg liquid from seeping out.
The tart is best served warm. That’s
when the sweet potato crust is soft, tender, and full of its natural sweetness,
and the filing is smooth and bursting with the rich flavors of eggs.
INGREDIENTS
400g orange mashed sweet potatoes
2 tbsp glutinous flour
60g raw oats
20ml milk
Filling
2 eggs
100ml milk
50g sugar
METHODS
1. Combine the mashed sweet potatoes,
raw oats and glutinous flour, mix well until it forms a soft dough. Refrigerate
for 30 minutes.
2. Divide the dough into 10 equal
potions and roll into a ball shape.
3. Gently press the dough into small
cupcake liner. Place them into an air flyer. Baked it at 160°Cfor 5 minutes to
maintain the shape.
4. In a cup, combine egg, milk and
sugar. Stir well and sift the mixture to ensure its smoothness.
5. Pour the egg mixture into the prebaked tart shell to 90% full. And bake it 160°C for 15 minutes. Enjoy it while it's still hot.
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