Welcome to Panda Plate channel! Today, we’re diving into spring flavors with a delicious sweet potato egg tart.br br Step 1: Prep the Sweet Potatoesbr br Peel and cut 350g of sweet potatoes into small pieces.br Steam them over medium-high heat for 15 minutes until they’re fully cooked.br Add a touch of sugar to taste.br Mash the sweet potatoes into a smooth puree using a spoon.br br Step 2: Mix the Doughbr br Add 80g of glutinous rice flour to the sweet potato puree.br Mix well and knead it into a ball with your hands. Adjust the flour amount as needed.br Press the sweet potato dough into a six-inch mold.br br Step 3: Bake the Tart Shellbr br Preheat your oven to 160°C (320°F).br Place the sweet potato dough in the mold and press it to the edges.br Bake for 15-20 minutes until golden.br br Step 4: Prepare the Tart Fillingbr br In a separate bowl, mix:br 250g of creambr 150g of milkbr 30g of fine sugarbr 2 whole eggsbr 1 egg yolkbr Sift the mixture once to ensure it’s smooth.br br Step 5: Fill and Bakebr br Pour the filling into the half-baked tart shell.br Increase the oven temperature to 180°C (356°F).br Bake for about 40 minutes until the tart is beautifully golden on the outside and tender inside.