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.

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.

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.