Ube Tart

This recipe for Ube Tart combines the creamy flavors of mashed purple yam with a flaky, all-butter tart crust -- a dessert that's both visually stunning and richly flavorful. With a smooth filling made from ube and hints of coconut, this tart is a delicious and vibrantly colorful treat to serve at any gathering.

Course Dessert

Cuisine American, Asian, Canadian

Prep Time 30

Cook Time 35

Chilling Time 1

Total Time 2 5

Servings

Calories 239kcal

Author Michelle

Ingredients

Crust:

120 g all-purpose flour
15 g granulated sugar
84 g cold salted butter cut into pieces
3 tablespoon ice cold water more or less, depending on how dry your flour is

Ube filling:

200 g cooked and mashed ube purple yam
3 egg yolks
1 teaspoon cornstarch
1 teaspoon all-purpose flour
⅛ teaspoon sea salt
50 g granulated sugar
125 ml whole milk
60 ml coconut milk
1 teaspoon vanilla extract or ½ teaspoon coconut extract

US Customary - Metric

Instructions

Make the crust:

Add flour, sugar, and butter into a food processor.
Pulse intermittently until the mixture reaches the size of small peas.
Gradually add in the ice water one tablespoon at a time while pulsing. Stop when the dough roughly comes together. Be sure not to overwork the dough. (You may or may not need all the water, depending on the humidity of the flour).
Dump the dough contents onto a large piece of parchment paper and press together to form a disc of dough.
Wrap the dough up with plastic wrap and place into the refrigerator for 1 hour to chill.
Preheat oven to 400°F/204°C.
Remove the dough from the refrigerator.
Lightly flour your work surface and rolling pin and roll the dough to a thickness of about ⅛". (Note: if the dough is too stiff, let it rest at room temperature for 15 minutes).
Transfer the rolled out dough to a tart pan with a removable bottom.
Press in the dough on the bottom and up along the sides so it's even.
Place the crust into the freezer for 15 minutes to chill. Chilling helps prevent too much shrinkage when it gets baked.
When ready to bake, remove tart from the freezer.
Prick the dough with the tines of a fork.
Place a crumpled piece of parchment paper on top of the tart dough and add pie weights on top of the parchment (or use dried beans, rice, etc).
Bake at 400°F/204°C for 15 mins.
Reduce to 350°F/177°C, remove the parchment paper and pie weights from the tart, and continue baking for another 5 mins.
Remove from oven and let the crust cool slightly.

Make the ube filling:

In a large bowl, combine mashed ube, egg yolks, cornstarch, flour, salt, sugar, whole milk, coconut milk, and vanilla extract (or coconut extract).
Mix well and ensure the cornstarch and flour are fully incorporated.

Assemble:

Pour filling mixture into crust.
Bake at 325°F/163°C for 30-35 minutes, or until the tart is set and slightly firm to the touch.
Cool completely before refrigerating to allow the tart to fully set.
Slice and serve.

Nutrition