Servings
Font
Back
Ube Tart
5 from 15 votes

Ube Tart

This Ube Tart features a flaky, buttery crust made from a simple flour, sugar, and cold butter dough, chilled and rolled thin then pressed into a tart pan. The filling combines cooked and mashed purple yam with egg yolks, cornstarch, flour, sugar, milk, coconut milk, salt, and vanilla or coconut extract to create a smooth, creamy purple filling that bakes to a tender set.

Prep Time
30 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 8
Calories: 239 kcal
Course: Dessert
Cuisine: Asian, American, Canadian

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:
    Cup of Yum
  1. Add flour, sugar, and butter into a food processor.
  2. Pulse intermittently until the mixture reaches the size of small peas.
  3. 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).
  4. Dump the dough contents onto a large piece of parchment paper and press together to form a disc of dough.
  5. Wrap the dough up with plastic wrap and place into the refrigerator for 1 hour to chill.
  6. Preheat oven to 400°F/204°C.
  7. Remove the dough from the refrigerator.
  8. 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).
  9. Transfer the rolled out dough to a tart pan with a removable bottom.
  10. Press in the dough on the bottom and up along the sides so it's even.
  11. Place the crust into the freezer for 15 minutes to chill. Chilling helps prevent too much shrinkage when it gets baked.
  12. When ready to bake, remove tart from the freezer.
  13. Prick the dough with the tines of a fork.
  14. 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).
  15. Bake at 400°F/204°C for 15 mins.
  16. Reduce to 350°F/177°C, remove the parchment paper and pie weights from the tart, and continue baking for another 5 mins.
  17. Remove from oven and let the crust cool slightly.
Make the ube filling:
  1. In a large bowl, combine mashed ube, egg yolks, cornstarch, flour, salt, sugar, whole milk, coconut milk, and vanilla extract (or coconut extract).
  2. Mix well and ensure the cornstarch and flour are fully incorporated.
Assemble:
  1. Pour filling mixture into crust.
  2. Bake at 325°F/163°C for 30-35 minutes, or until the tart is set and slightly firm to the touch.
  3. Cool completely before refrigerating to allow the tart to fully set.
  4. Slice and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 239

% 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.