充满紫薯香气的甜品，搭配卡仕达酱，不甜，好吃！
食谱制作/摄影 Jacqueline Tong
跟随就职在新加坡拥有20多年经验丰富的蛋糕造型导师进修课程，专修于各类的烘培造型蛋糕和甜点的领域有亲身丰富的经验和心得，尤其在于造型蛋糕的技巧掌握。授课于全马各州各大的烘焙教室，32个月透过线上线下培训出超过2500位出色营业的烘焙达人。目前担任Innochef Malaysia智能厨具的代言老师与御用烘培老师。
将（A）步骤的牛油和糖粉用中低速稍微打发乳白状态，加入全蛋用低速搅拌均匀，再加入低筋粉，也用低速搅拌成面团。放置休面约15分钟。Use hand mixer low-medium speed beat the butter and icing sugar slighlty fluffy, add in whole egg and use low speed to mix well, then add in low protein flour continue use low speed to mix well and put aside around 15+- minutes.
把面团分成8份，平均的捏进8cm的挞模中，之后放入烤炉，烤温参考是170-180℃，上下火，中下层，烤约15-20分钟。老师建议最好放入烤箱温度计，温度才精准。Separate the tart dough to 8 portions and evenly put into 8cm tart mould, bake temparature is upper and lower 170℃-180℃, put at medium-low level, in around 15-20 minutes. Teacher advice to put the oven thermometer so that you can know the accurate temparature in the oven.
将（B）步骤的蛋黄和细砂糖用手动搅拌器拌均匀，加入低筋粉再拌均匀，之后加入牛奶和燕菜粉拌均匀之后，用隔水加热的方式煮至浓稠，最后加入奶油溶解拌均匀即可。For custard cream part, mix well egg yolk and castor sugar by hand method, following by low protein flour to mix well, lastly pour the fresh milk and agar-agar powder to mix well.
卡士达酱煮好浓稠后稍微退热了，可以马上放入挤花袋，剪开1cm大的洞口，把它转圈挤入已烤好和待凉的挞模中，放入冰橱待备用。Then use double boil to cook it untill thicken texture and after slighltly cool it down, put into piping bag, cut about 1 cm whole then pipe into tart and put into fridge.
把（C）步骤的紫薯切成小片或小颗粒蒸熟，趁热压烂后，加入鲜奶和炼奶拌均匀后就可以把紫薯馅，放入花嘴853裱花袋挤花了。For purple sweet potato part, cut in slice or small cube to steam. After steamed, you need to crush it to be puree immediately and pour the fresh milk and condensed milk to mix well. Then put this filling into piping bag, use nozzle 853 to pipe it on the tart.
