Ube Tart
A crisp shortcrust base, a creamy purple ube filling, a surface as smooth as a mirror: the ube tart is an elegant dessert to share.
The crowning glory of our purple pastry.
The elegance of purple in a tart
The ube tart plays on a simple, effective contrast: the crunch of the pastry and the creaminess of the ube filling.
The cream, between crème pâtissière and ganache, smooths into a flawless purple surface. It's a plated dessert, refined, that puts ube centre stage in all its gentleness. The perfect end to a meal.
Baking the tart base blind (with baking beans or dried pulses) stops it puffing up and keeps it nicely crisp.
Ube Tart, step by step.
The ube pastry, step by step.
Ingredients
- Base: 200 g flour, 100 g butter, 60 g icing sugar, 1 egg yolk
- Ube filling: 400 ml milk, 3 yolks, 70 g sugar, 40 g cornflour, 3 tbsp Kinampay ube powder, 20 g butter
Equipment
- A tart tin
- Baking beans
- A saucepan
Method
- Make the shortcrust pastry, line the tin with it and chill for 30 minutes.
- Bake the base blind for 20 minutes at 180 °C, with baking beans, then leave to cool.
- Make the filling: dissolve the ube in a little milk, heat the rest, mix with the yolks, sugar and cornflour, thicken, then stir in the butter.
- Pour the ube filling onto the cooled base, smooth the surface and chill for at least 3 hours before serving.
The whole Pastry & snacks family
Shortbread, brookies, choux: all the purple pastry, from one recipe to the next.
Ube Shortbread
Small, melt-in-the-mouth purple shortbread.
See the recipe →
Ube-Filled Cookies
Cookies with a molten ube halaya centre.
See the recipe →
Ube Brookies
Half brownie, half cookie, all purple.
See the recipe →
Ube Banana Bread
The banana loaf, moist and purple.
See the recipe →
Ube Marble Cake
The purple-and-vanilla marble.
See the recipe →
Ube Fondant
The molten white chocolate centre.
See the recipe →
Ube Brownie Cheesecake
Brownie and cheesecake marbled with purple.
See the recipe →
Ube Choux
Choux filled with ube cream.
See the recipe →
Ube Éclairs
Éclairs filled and iced in glossy purple.
See the recipe →The chef's touch
A well-baked base and a perfectly smooth filling.
Bake the base blind until golden and dry: that's what guarantees the crunch beneath the cream. Whisk the filling vigorously at the end of cooking to smooth it. A long chill in the fridge ensures a clean cut and a perfect surface.
Cover the surface with a thin, smoothed layer of ube halaya for a spectacular purple mirror.
The mistakes to avoid
Three pitfalls for a successful tart.
Explore the world of ube
Pastry is only one facet: explore the whole purple world.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Fancy this purple tart?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make an ube tart?
First bake the shortcrust base on its own, blind (weighted with beans), make an ube crème pâtissière, pour it onto the cooled base and chill for at least 3 hours.
Why bake the base blind?
To stop it puffing up and keep it crisp beneath the cream.
Does the ube tart contain caffeine?
No, ube is naturally caffeine-free.
Can you make it the day before?
Yes: it keeps for one to two days in the fridge and slices better well chilled.
How do you get a smooth surface?
Whisk the filling well and, for a mirror finish, cover with a thin layer of ube halaya.