Ube Tart
Ube is a popular dessert in the Philippines. Thank you for the natural purple color in the purple yam. Mashed yam, combined with butter and cream is the perfect dessert you’ll ever have. A hint of coconut also gives this dessert a nutty and earthy flavor.
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what is a purple yam
Purple yam is native to Africa and Asia. It has dirty white skin and the flesh is lighter purple when raw. Once the yam is cooked the flesh turns into a darker purple color. You’ll find frozen mashed ube in most Asian Market but the color is very light so most people add so much food coloring to get the deep purple color. For some reason, when Filipinos see dark purple, right away they associate it with ube that’s sweet and creamy. A dark purple color dessert attracts them like chocolate and Nutella. One reason I like buying the actual yam versus frozen is so that I don’t have to add any food coloring. The color purple stands out after it is boiled.
how to cook the yam or halaya
Halaya is another term for cooked purple yam or ube. It’s translated to purple yam jam that’s sweet and creamy. First, peel the yams, then cut them into bite-sized pieces. Add to a stockpot with water halfway to the top. Let boil, just like cooking a regular potato. Once it is tender, drain the water and mash with a fork or a potato masher. To make it a desert, I add butter, sugar, heavy cream, vanilla, and a hint of coconut from the coconut oil. You can also add condensed milk instead of heavy cream and just a little less sugar because condensed milk is already very sweet. With your cooked yam or halaya, you can make any type of dessert. You can add it to your cheesecake, ice cream, pies, tarts, and bread.
I remember growing up in the Philippines, one of the most popular street food is ube ice cream sandwich. It’s ube ice cream in between a brioche bun. It’s deliciously crazy!
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recipe
Ube Tart
Equipment
- Stockpot
- Potato masher
- Mixer
- Bowls
- Vegetable peeler
Ingredients
FOR TART SHELL
- 1 1/2 cups all-purpose flour
- 1/2 cup or 1 stick of cold butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/4 cup cold water
FOR THE UBE FILLING
- 6 medium size purple yam, peeled, cut into bite-size pieces
- 1/2 cup brown sugar
- 1/2 cup or 1 stick of butter
- 1/2 cup heavy cream
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
FOR THE WHIPPED TOPPING
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
FOR THE TART SHELL
- In a food processor, add flour, sugar, butter, and salt. Pulse until it turns to a crumbly texture. Continue processing and slowly pour the apple cider vinegar and water into the mouth feed.
- Once the texture becomes sticky, place the dough into a bowl. And use your hands to work the dough until it comes together and there's no more dough clinging to the sides of the bowl.
- Form the dough into a ball. Wrap with plastic wrap and rest in the fridge for at least one hour.
- When the dough is ready, preheat the oven to 400ºF. Grease an 8" tart pan. Dust a clean surface with flour, and roll the dough into a 10" round. Press the edges with your fingers if it starts cracking.
- Roll the dough around your rolling pin. Lay it over the tart pan, and cut the excess dough that is hanging over. Crimp the edges, and use a fork to prick the bottom so the crust doesn't puff up in the oven. Bake for 15 minutes or until brown and crispy.
FOR THE UBE FILLING
- In the meantime, cook the purple yam filling. Place the mashed yams in a deep pan over medium heat. Add the butter, brown sugar, heavy cream, coconut oil, and vanilla. Stir to combine, and cook until the butter melts and the sugar is dissolved. Set it aside to cool.
- When the tart shell is ready, fill it with the halaya or ube filling. Smooth the top, and bake for another 15 minutes. Cool completely before piping the whipped cream on top.
FOR THE WHIPPED TOPPING
- In a mixing bowl, add the heavy cream. Mix until slightly stiff. Add the powdered sugar, and continue mixing until fully stiff. Use a star tip and a ziplock bag for piping rosettes on top of the Ube tart.
Notes
Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.