Sweet Potato Egg Tart

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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