Purple Potato Pagoda

1. Cut butter into small pieces and put them in a greenhouse to soften, then add sugar powder

2. Use an egg beater to beat until fluffy and light colored

3. Add the egg mixture in two parts and beat well with an egg beater

4. Sieve in low powder, add vanilla extract, and mix well with a scraper

5. Knead into a smooth dough by hand and place it in the freezer for about 30 minutes to freeze into a slightly hard dough

6. Take out the frozen dough and roll it out into a dough crust

7. Use a circular mold to carve a circular surface

8. Press the dough onto the chrysanthemum mold

9. Use a fork to fork some small holes

10. Preheat the oven to 170 degrees, place it in the middle of the oven, bake for 15 minutes, then take it out and let it cool for later use

11. Peel and cut purple potatoes into small pieces, then microwave them over high heat for 5 minutes

12. Put it into the cooking machine, add light cream, and beat it into a delicate purple sweet potato puree

13. Put it into the mounting tape

14. Put mango diced meat into the cooled tart skin

15. Squeeze on purple sweet potato puree

16. Then put on the mango diced meat