Egg tarts have long been a staple in Chinese bakeries, with their delicate pastry shells and silky smooth custard filling. But imagine infusing these beloved treats with the captivating allure of purple sweet potatoes, renowned for their distinct flavor and striking hue. The result is a delightful marriage of two culinary worlds, creating a pastry that not only satisfies your sweet tooth but also captivates your visual senses.
The allure of purple sweet potatoes lies not only in their vibrant color but also in their numerous health benefits. Packed with antioxidants, vitamins, and minerals, these tubers offer a nutritious twist to traditional desserts. By incorporating them into our beloved egg tarts, we introduce a new dimension of flavor and a healthful element to this delightful treat.
In this blog post, we will dive into the step-by-step process of making purple sweet potato Chinese egg tarts. We will explore the art of preparing the pastry shell, concocting a velvety custard filling, and infusing it with the irresistible sweetness and earthy notes of purple sweet potatoes.
Purple Sweet Potato Egg Tart Recipe
Prep Time
20 minutes
Cook Time
30 minutes
Rest Time
30 minutes
Total Time
1 hour and 20 minutes
Ingredients
Crust
Custard Filling
Directions
Puff Pastry Dough:
1. In a large mixing bowl, add the sifted flour, sugar, and salt. Then add cold ghee butter and bring the mixture together with your hand but do not knead the dough too much. You can use a stand mixer if it's available.
2. Whisk the egg yolk and add to your flour mixture. Bring the dough together until smooth. Then cover the bowl with a wrap, refrigerate for at least 30 minutes, and let the dough firm. Make the custard filling while you wait for the dough to firm up.
Custard Filling:
1. Steam a small purple sweet potato until soft, then mash it. It is easier to peel, cube, and then steam or bake. It should take about 10 minutes to cook until tender.
2. In a medium mixing bowl, beat the egg and then add the sugar and salt, mashed purple sweet potato, and milk. Stir egg mixture and mix well until smooth and well incorporated.
3. Then, let it chill in the refrigerator.
Assemble
1. Preheat the oven to 400F
2. Lightly coat the tart pans with oil.
3. Take out the dough from the refrigerator and roll it into a log. Then divide the dough into 12 equal portions. Take a portion of the dough and place it on a surface dusted with a small amount of flour. Gently roll it out until it reaches a thickness of approximately 1/8 inch.
4. Using a circular cutter or any suitable tool, carefully cut out circles from the dough that are slightly larger than the diameter of your tart molds. Gently press the dough circles into the molds, ensuring they cover the bottom and sides evenly. When pressing the dough, you want to ensure a uniform dough thickness. Repeat for the rest of the dough and puff pastry shells.
5. Once you place all the dough in 12 pans, use a fork and poke a few holes at the bottom of your tart shells.
6. Pour the purple sweet potato custard filling into the tart shells and fill them about three-quarters full. Bake for 15-20 minutes or until a toothpick can stand in the tart.
7. Let it cook down, sprinkle some shredded coconut, and then remove the egg tarts from the mold. Serve warm.
Tips & Notes
Selecting the right purple sweet potatoes: Look for purple sweet potatoes with vibrant purple flesh. The color intensity will vary, so choose ones with a deep hue for a more pronounced purple color in your tarts.
Properly chilling the pastry dough: Ensure that the pastry dough is thoroughly chilled before rolling it out. This step helps prevent the dough from shrinking during baking and results in a flakier crust.
Pre-baking the pastry shells: To prevent a moist bottom crust, pre-bake the pastry shells for a few minutes before adding the filling. Use a fork to prick the bottom of the pastry, ensuring it doesn't puff up while baking.
Nutritional Facts
Nutrition Facts
Servings: 12
Calories
199
% Daily Value*
Total Fat 12.2g
16%
Saturated Fat 6.8g
34%
Cholesterol 86mg
29%
Sodium 38mg
2%
Total Carbohydrate 18.3g
7%
Dietary Fiber 0.7g
2%
Total Sugars 6.6g
Protein 4g
Vitamin D 6mcg
30%
Calcium 38mg
3%
Iron 1mg
5%
Potassium 81mg
2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Straining the custard: Pass the custard mixture through a fine-mesh sieve before pouring it into the tart shells for a smoother texture. This will help remove any lumps or impurities, resulting in a more refined consistency. This helps remove any lumps or bits of sweet potato for a velvety filling.
Allowing proper cooling time: After baking the tarts, allow them to cool in the molds for a few minutes before transferring them to a wire rack. This will help them set and firm up slightly before handling. This allows them to set and firm up, making it easier to remove them from the molds without breaking.
What Are Chinese Egg Tarts?
Chinese egg tart, also known as dan tat or dan tart, is a popular Cantonese pastry that originated in Hong Kong. It is a small-sized tart with a flaky crust and a smooth, creamy egg custard filling. The pastry is typically made with a buttery shortcrust or Chinese puff pastry shell, while the filling consists of eggs, milk or cream, sugar, and sometimes a hint of vanilla extract for flavor.
The egg filling of a Hong Kong egg tart is characterized by its silky texture and rich, sweet taste. The custard is usually prepared by whisking together beaten eggs, sugar, and milk or cream until well combined. Some variations of the tart filling may incorporate evaporated milk or condensed milk for added richness.
Hong Kong egg tarts are often served as a popular dim sum item or enjoyed as a sweet treat throughout the day. They can be found in Chinese bakeries, dim sum restaurants, and street food stalls, both in China and in Chinese communities around the world.
What Is The Difference Between Hong Kong Style Egg Tarts Vs. Portuguese Egg Tarts?
In China, you can find both Kong Kong egg tarts and Portuguese egg tarts. While they look very similar, there are two distinct variations of egg tarts with different origins and characteristics.
Portuguese egg tart is partially caramelized and puffed up. Egg tarts have a puff pastry shell known as massa folhada, which is more laminated and layered than the shortcrust pastry. The puff pastry gives a light and airy texture to the tart. Portuguese egg tarts are filled with a decadent and velvety custard crafted from egg yolks, sugar, heavy cream, flour, and a touch of vanilla. The custard has a distinct caramelized flavor and a creamier consistency compared to Hong Kong egg tarts.
Traditional Hong Kong egg tarts are evenly yellow in color and smooth. Hong Kong egg tarts have "oil dough." It is a flaky, buttery shortcrust pastry shell-like flaky pie crust. The pastry is delicate and crumbly, providing a crisp texture. The filling of Hong Kong egg Tarts is a smooth and creamy custard made with eggs, sugar, milk, and sometimes a touch of vanilla extract. The custard possesses a subtle sweetness and boasts a lusciously smooth texture.
What Ingredients You Need To Make Sweet Potato Egg Tarts
Purple Sweet Potatoes
Purple sweet potatoes exhibit a stunningly vibrant purple flesh and belong to the family of sweet potatoes. Brimming with antioxidants, particularly anthocyanins, they owe their striking purple color to these compounds. The presence of such antioxidants aids in shielding the body against oxidative stress and contributes to the promotion of overall well-being. Purple sweet potatoes have a slightly sweeter and earthier flavor compared to regular sweet potatoes, making them a delicious addition to the egg tart filling.
All-Purpose Flour
All-purpose flour is an incredibly versatile essential when it comes to baking. It plays a crucial role in forming the structure and base of the tart's pastry shell, providing the necessary foundation for the delicious treat. It contains proteins that, when mixed with liquid and fat, create gluten, giving the pastry its desired texture.
Coconut sugar
Coconut sugar, alternatively referred to as coconut palm sugar or coconut blossom sugar, is derived from the sap of the coconut palm tree. It serves as an excellent substitute for granulated sugar. With its delightful caramel-like flavor, coconut sugar imparts a gentle richness and complexity to the custard. Notably, it boasts a lower glycemic index compared to refined sugars, resulting in a gradual increase in blood sugar levels. This can be beneficial for those looking for a natural sweetener with a potentially lesser impact on blood sugar levels.
Ghee Butter
Ghee butter is a variety of butter that undergoes a simmering process to eliminate water content and milk solids, ultimately yielding pure butterfat. Using ghee butter instead of regular butter as it adds a unique nutty flavor to the crust, enhancing its taste profile. The pastry will have a richer and more complex flavor compared to using regular butter.
Whole Milk
Whole milk provides a creamy base for the filling. Its fat content contributes to the richness and smoothness of the custard. Whole milk also adds a subtle sweetness to balance the flavors.
Eggs
Eggs play a crucial role in the filling. They provide structure and help set the custard during baking, resulting in a smooth and silky texture. Eggs also add richness and contribute to the creamy consistency of the filling.
Vanilla Extract
Vanilla extract is derived from vanilla beans and adds a delightful aroma and flavor to the custard. It enhances the overall taste profile of the tart, providing a subtle sweetness and a pleasant fragrance.
How to store leftover purple sweet potato egg tarts
To store any remaining sweet potato egg tarts, place them in an airtight container at room temperature. It is recommended to consume them within 2-3 days to maintain optimal taste and texture. While refrigeration is possible, be aware that the cold temperature can alter the tart's texture.
