Ube Tart
User Reviews
5
Ube Tart
Description
The Ube Tart begins with a crust made by pulsing all-purpose flour, sugar, and cold salted butter into pea-sized pieces, then gradually incorporating cold water to form a dough. After chilling for an hour, the dough is rolled out and pressed into a tart pan, providing a crisp, buttery base that holds the filling well.
The filling consists of cooked and mashed ube (purple yam) blended with egg yolks, cornstarch, all-purpose flour, sugar, milk, coconut milk, salt, and a touch of vanilla or coconut extract. This mixture creates a rich, creamy filling with the natural sweetness and distinctive purple color of ube. The tart is baked until the crust is golden and the filling is set but still tender.
This ube tart is suitable as a colorful dessert option, highlighting the earthy sweetness of purple yam combined with coconut flavors. It can be served chilled or at room temperature and pairs well with tea or coffee.
Ingredients
Crust:
- 120 g all-purpose flour
- 15 g granulated sugar
- 84 g butter cut into pieces, cold, salted
- 3 tablespoon water more or less, depending on how dry your flour is, ice cold
Ube filling:
- 200 g ube purple yam, cooked and mashed
- 3 egg yolk
- 1 teaspoon cornstarch
- 1 teaspoon all-purpose flour
- ⅛ teaspoon salt sea salt
- 50 g granulated sugar
- 125 ml milk whole
- 60 ml coconut milk
- 1 teaspoon vanilla extract or ½ teaspoon coconut extract
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 Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 118mg | 5% |
| Potassium | 271mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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