Ube Tart
Sweet and creamy dessert. The tart shell is light and flaky and goes so well with the ube filling.
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.
