Can I use fresh ube instead of frozen?
Yes, if you have access to fresh ube, peel, boil, and mash it until smooth before proceeding with the filling recipe.
DESSERT
Vibrant Ube Halaya Tart with Toasted Coconut Crust
Indulge in this stunning Filipino-inspired dessert: a rich, velvety ube halaya filling cradled within a perfectly crisp, golden coconut crust. It's a delightful treat that brings a touch of vibrant color and unique flavor to any gathering.
HOW TO MAKE IT
Let's cook.
01
To make the coconut crust, combine flour, shredded coconut, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a large bowl. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 15 minutes.
02
Pre-bake the crust at 375°F/190°C for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
03
For the ube halaya filling, combine the thawed grated ube, sweetened condensed milk, coconut milk, and 1/4 cup melted butter in a large non-stick saucepan. Cook over medium-low heat, stirring constantly, for 15-20 minutes, or until the mixture thickens and pulls away from the sides of the pan.
04
Remove the ube mixture from heat and stir in the ube extract, if using, until well combined and the color is vibrant.
05
Pour the warm ube halaya filling into the pre-baked coconut crust, spreading it evenly with a spatula.
06
Bake the tart at 350°F/175°C for 20-25 minutes, or until the filling is set and the crust is golden brown.
07
Let the tart cool completely on a wire rack before slicing and serving. Chilling for at least 2 hours will make for cleaner slices.
About This Recipe
Indulge in this stunning Filipino-inspired dessert: a rich, velvety ube halaya filling cradled within a perfectly crisp, golden coconut crust. It's a delightful treat that brings a touch of vibrant color and unique flavor to any gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra crispy crust, blind bake with pie weights for the first 10 minutes before removing them and continuing to bake. Ensure your ube is fully thawed and drained of any excess moisture before cooking the filling.
Easy Substitutions
If fresh ube is unavailable, you can use ube powder rehydrated according to package directions. For a less intense coconut flavor, you can reduce the amount of shredded coconut in the crust or omit it entirely.
Storage & Reheating
Store leftover tart covered in the refrigerator for up to 3-4 days. It tastes best when served chilled.
Serving Suggestions
Serve slices of Ube Halaya Tart with a dollop of whipped cream, a sprinkle of toasted coconut flakes, or a scoop of vanilla ice cream. It also pairs wonderfully with a cup of hot coffee or tea.
Common Mistakes
1. Overworking the crust dough: This can lead to a tough, rather than flaky, crust. Mix just until the dough comes together. 2. Not chilling the crust: Chilling helps prevent the crust from shrinking during baking. 3. Not stirring the ube filling constantly: The ube mixture can easily stick and burn to the bottom of the pan if not stirred continuously. 4. Overbaking the tart: This can dry out the ube filling. Bake until just set.
Frequently Asked Questions
What is ube extract for?
Ube extract enhances both the flavor and the vibrant purple color of the ube halaya. It's optional but recommended for a more authentic look and taste.
Can I make this tart ahead of time?
Absolutely! This tart can be made a day in advance and stored in the refrigerator. The flavors often meld and improve overnight.
MORE TO KNOW
Ube halaya, the base of this tart, is a traditional Filipino dessert made from boiled and mashed purple yam. Its unique flavor is subtly sweet and earthy, often described as a cross between vanilla and pistachio. The addition of coconut milk and sweetened condensed milk creates a rich, creamy texture that pairs beautifully with the crisp coconut crust. Achieving the perfect consistency for the ube halaya filling is key; it should be thick enough to hold its shape but still smooth and spreadable. Constant stirring during cooking prevents scorching and ensures even thickening.
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