Ube and Blueberry Tarts

These Purple Yam - Ube and Blueberry Tarts are luscious desserts. You can either make several small tarts or a large pie from this recipe. For the filling, use fresh ube and boil it till it's soft like mashed potatoes. Or use frozen ube- purple yam, mashed form which can be found in Asian groceries. Try making this ube filling ahead like I did. It saved me the cooking time. When I put it all together it was marvelous. Who knew that Filipino ingredients paired with fresh berries could yield such magic in a dessert? This recipe was from the "Memories of Philippine Kitchens" Cookbook by Amy Besa and Romy Dorotan (Stewart, Tabori and Chang). Makes 6 individual tarts or one pie plate of 9-inches.

Course: Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Ube Blueberry Tart Dessert

Servings: people

Calories: 621kcal

Author: Asian in America

Ingredients

1/2 cup melted unsalted butter for tart
1 1/2 cups all purpose flour for tart
8 Tablespoons unsalted butter for tart ,chilled
2 Tablespoons sugar for tart
1 whole egg beaten, chilled, for tart
2 cups grated ube (purple yam) frozen or fresh
1/2 cup granulated white sugar
1/2 cup coconut milk
1 cup whole milk
1/2 cup heavy cream
2 Tablespoons unsalted butter
1/2 cup creme fraiche
1 cup granulated sugar for blueberries
2 cups fresh blueberries for filling
1 Tablespoon fresh lemon juice from half a lemon
1/2 cup fresh blueberries washed, dried, for topping

Instructions

Make the tart shells first. Brush 6 tart molds with removable bottoms with the melted butter. In a food processor, combine the flour, butter and sugar. Pulse for a few seconds until crumbly. Add the egg and pulse till dough turns a ball. Wrap the dough in plastic wrap and let rest at room temperature for half an hour.
Divide the dough in six portions and on a floured surface, roll each portion into a large circle that will fit the tart mold. Leave ¼ inch overhang. As the recipe suggests, the dough will shrink. Press the dough along the sides of the pan and prick the bottom with a fork. Refrigerate for 30 minutes or more.
Preheat the oven to 375 F degrees. Bake the shells for 15 minutes till brown. Let cool on racks before removing the shells from the molds.
For the filling, combine the purple yam, sugar, coconut milk, whole milk and heavy cream in a saucepan. Cook over medium heat. Stir continuously with a wooden spoon until the mixture thickens and pulls away from the sides, for 15 to 20 minutes.
Remove from the heat and stir in the butter. Transfer to a bowl and let cool. (Note: I made this purple yam filling the day before).
This makes 2 cups of purple yam cream. When cooled mix cooled purple yam cream with the creme fraiche.
.For the blueberry sauce, heat the sugar and ¼ cup water in a medium saucepan, over medium heat until caramelized, or a dark brown color. Add the fresh blueberries and simmer for 5 minutes. Stir in the lemon juice. Keep warm.
To assemble : Fill each shell with 1/3 cup purple yam cream and top with ½ cup fresh blueberries. Pour warm blueberry sauce over the tarts and serve.
Cook's comments: To make a whole tart, use a large 9-inch pie plate. Place a single pie crust at the bottom. Brush with melted butter. Prick with a fork for four times around the pie plate. Bake at 400 F for 10 minutes. Remove from oven and let cool for 5 minutes. Fill the pie shell with the ube-purple yam filling, blueberries and syrup. Serve warm or cold.

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Nutrition