ingredients:
- 12 X frozen tart shells
- 1 X purple potato
- 100 - 250 ml whipping cream
- 1/4 cup icing sugar
1. Peel and chop purple potato into slices. Stream it until it soft, about 20 mins.
2. Mash the purple potato. Set aside until it cool as room temperature.
3. In the meanwhile, preheat the oven to 400F degree.
4. Prick bottom and sides of one thawed pie shell with a fork.
5. Bake for 8-10 min. (If the pie shell puffs during baking, re-prick and continue to bake. Let cool completely.
6. Add 50 ml whipping cream and beat at low speed, continue adding whipping cream by 50 ml until it's smooth.
7. Add icing sugar and keep beating it until combine. Add more sugar to taste.
8. Use pipping bag to pipe purple potato cream into the tart shells.
or using Pressure Pot to cook purple potato:
1. Pressure mode cook a whole purple potato for 20 mins. and 15 mins auto release.
2. Peel off the skin and mash it.
3 - 8 Same as above.
