I love how this recipe brings together the natural sweetness of sweet potatoes and the richness of a custard filling. It’s a simple and satisfying dessert that you’ll enjoy making and sharing with loved ones!
Sweet Potato Tart: A Perfect Blend of Flavors
I had some leftover sweet potatoes sitting in my kitchen, and when I casually asked my little ones what I should make with them, they immediately and excitedly shouted, “Sweet Potato Tart!”
It’s one of their favorites, and I couldn’t agree more—it’s hard to resist this warm, homemade treat.
In my household, we’re big fans of egg tarts, but this sweet potato tart has become a new favorite.
Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice.
There’s something so comforting about the combination of the naturally sweet, chewy tart crust and the creamy, custardy filling.
For this recipe, I use a 6-inch tart mold, which fits perfectly into the air fryer. If you’re using an air fryer, make sure to choose a mold that fits snugly inside its tray.
What I love most about this sweet potato tart is how easy it is to prepare. Using the air fryer cuts down on time and effort, but if you prefer, you can bake it in the oven as well. Either way, the results are stunning.
The tart is best served warm. That’s when the sweet potato crust is soft, tender, and full of its natural sweetness, and the filling is luxuriously smooth and bursting with the rich flavors of eggs, cream, milk, and condensed milk.
Every bite feels like a warm hug, especially when paired with a cup of hot coffee or tea. It’s the perfect treat for a cozy afternoon.
This sweet potato tart is easy, satisfying, and packed with homemade goodness—your family will love it as much as mine does!
Why You‘ll Love This Recipe
- Simple Ingredients: Uses pantry staples like sweet potatoes, eggs, and milk.
- Rich Flavor: The tart shell is made with sweet potatoes, adding natural sweetness and texture.
- Easy to Make: Step-by-step instructions guide you from preparation to baking.
- Air Fryer-Friendly: No oven required, making this recipe accessible to all.
Ingredients
Sweet Potato Tart Shell
- 350g sweet potato
- 90g glutinous rice flour
- 25g white sugar
Tart Filling
- 4 eggs
- 35g white sugar
- 150g heavy cream
- 150g milk
- 10g condensed milk
Instructions
1. Prepare the Tart Filling
- Crack 4 eggs into a clean mixing bowl and add 35g white sugar.
- Whisk the eggs and sugar until the sugar dissolves completely. The mixture should lighten in color and slightly increase in volume.
- Add 150g heavy cream, 150g milk, and 10g condensed milk. Whisk until well combined.
- Strain the mixture 2–3 times through a fine mesh sieve to remove any undissolved egg whites, impurities, or air bubbles. Set aside.
2. Make the Sweet Potato Tart Shell
- Peel 350g sweet potatoes and cut them into chunks.
- Steam the sweet potatoes for 25 minutes over high heat or until soft. Use a chopstick to test doneness—if it inserts easily, they’re ready.
- Add 25g white sugar and 90g glutinous rice flour to the steamed sweet potatoes while they are still hot. Mash everything together in a bowl until smooth and well combined, forming a soft and pliable dough.
- Mix and knead into a smooth dough. Mashing while hot helps create a soft, pliable texture.
3. Assemble and Bake
- Line a 6-inch tart mold with parchment paper. Press the sweet potato dough evenly across the bottom and up the sides, forming a shell about 0.5–0.8cm thick. Ensure there are no gaps.
- Pour the tart filling into the shell, filling to about 80% capacity. Avoid overfilling, as the filling will expand during baking.
- Preheat your air fryer to 170°C (340°F) for 3–5 minutes.
- Bake the tart at 170°C (340°F) for 30 minutes. Around 20 minutes, check for doneness. If the surface is browning too quickly, reduce the temperature or cover with foil.
- When the center of the tart slightly jiggles, it’s done. For a firmer filling, bake 1–2 minutes longer, but watch closely.
- Let the tart cool on a rack before slicing and serving.
Frequently Asked Questions
Can I use regular flour instead of glutinous rice flour?
No, glutinous rice flour is essential for the chewy texture of the tart shell.
Do I need an air fryer for this recipe?
While this recipe is air fryer-friendly, you can bake the tart in a preheated oven at the same temperature.
Can I substitute sweet potatoes with other ingredients?
This recipe is designed for sweet potatoes, but you can experiment with pumpkin or purple sweet potatoes for different flavors.
How do I store leftovers?
If you have leftovers (a rare occurrence in my home!), you can store them in an airtight container at room temperature for 1–2 days.
To enjoy it again, simply pop a slice in the microwave for 10–15 seconds, and it will taste just as fresh as when it came out of the fryer.
I Made This Sweet Potato Tart, and You Can Too!
Ingredients
Sweet Potato Tart Shell
- 350 g sweet potato
- 90 g glutinous rice flour
- 25 g white sugar
Tart Filling
- 4 eggs
- 35 g white sugar
- 150 g heavy cream
- 150 g milk
- 10 g condensed milk
Instructions
Prepare the Tart Filling
- Crack 4 eggs into a clean mixing bowl and add 35g white sugar.
- Whisk the eggs and sugar until the sugar dissolves completely. The mixture should lighten in color and slightly increase in volume.
- Add 150g heavy cream, 150g milk, and 10g condensed milk. Whisk until well combined.
- Strain the mixture 2–3 times through a fine mesh sieve to remove any undissolved egg whites, impurities, or air bubbles. Set aside.
Make the Sweet Potato Tart Shell
- Peel 350g sweet potatoes and cut them into chunks.
- Steam the sweet potatoes for 25 minutes over high heat or until soft. Use a chopstick to test doneness—if it inserts easily, they're ready.
- Add 25g white sugar and 90g glutinous rice flour to the steamed sweet potatoes while they are still hot. Mash everything together in a bowl until smooth and well combined, forming a soft and pliable dough.
- Mix and knead into a smooth dough. Mashing while hot helps create a soft, pliable texture.
Assemble and Bake
- Line a 6-inch tart mold with parchment paper. Press the sweet potato dough evenly across the bottom and up the sides, forming a shell about 0.5–0.8cm thick. Ensure there are no gaps.
- Pour the tart filling into the shell, filling to about 80% capacity. Avoid overfilling, as the filling will expand during baking.
- Preheat your air fryer to 170°C (340°F) for 3–5 minutes.
- Bake the tart at 170°C (340°F) for 30 minutes. Around 20 minutes, check for doneness. If the surface is browning too quickly, reduce the temperature or cover with foil.
- When the center of the tart slightly jiggles, it's done. For a firmer filling, bake 1–2 minutes longer, but watch closely.
- Let the tart cool on a rack before slicing and serving.