![]() ![]() Heat up the apricot jam with two tablespoons of water and leave to cool. Pass the jam through a sieve into a clean bowl to make it smooth. At this point sprinkle over a little icing sugar to stop a skin from forming. Remove from the heat and transfer to a bowl to cool. The mixture should thicken as it just comes to the boil. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. Pour the milk into the bowl containing the eggs and whisk to combine. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Then remove from the tins and set aside.įor the crème pâtissière, heat the milk in a large pan until it is just boiling. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Repeat with the remaining pastry and cases. Then place the foil into the pastry case and fill the case with ceramic baking beans. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Prick the base of the pastry with a fork. Then press the pastry into the tart tin with your fingers. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in.Ĭut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Remove the pastry from the fridge and peel off the cling film. Wrap in cling film and leave to rest in the fridge for at least ten minutes. You may need to add a splash of ice-cold water if the pastry is too dry. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs.Īdd the beaten egg and work together with your hands until the pastry comes together. You won’t need any fancy baking tools or pans to make this recipe.For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. And they didn’t even pay me to say that lol! I love the colour and the flavour it brings to my ube cakes and pastries. Ube is naturally a lovely purple colour but that gorgeous pop comes from the ube extract. Ube extract - readers always ask how I get my ube baked goods so vibrantly purple.And it tastes so close to the authentic, Good Shepherd ube jam if I say so myself. It’s easier and quicker to make than you think. Better yet, make your own! Here’s my recipe for homemade ube halaya. When buying ube jam for baking, make sure to pick one that you like eating on its own. Some are sweeter than others, some contain more cornstarch than purple yam. Ube jam - I always say that ube jams are not created equal.And ideally, buy full-fat for a richer taste and a creamier texture. Cream cheese - make sure to buy the cream cheese available as a block and not as a spread.What I would suggest is to buy the best tart shells budget allows. You’ll get less tarts but you don’t have to adjust baking time by a lot. Frozen tart shells - I use 2-inch tart shells for this recipe and I get a total of 36 mini tarts.And for a simple recipe like this one, I always make sure to get the best ingredients. You only need 6 ingredients to make ube tarts. Perfect for Easter, Mother’s Day, Thanksgiving, Christmas or any occasion. So pretty! This recipe is very forgiving and comes out pretty whatever you do! Turn it up a notch and serve with whipped cream on top.Total baking time takes about 20 minutes and prepping takes even less time than that. The tart gets its sweetness from the sweetened condensed milk, also adding to its smooth and luxurious texture. Just ube halaya or jam, cream cheese, condensed milk, ube extract and a little salt. This recipe also contains no eggs in the tart filling. Just buy frozen ready-made tart shells, thaw according to package instructions, and you’re good to go. Unlike other tart recipes - including the popular Filipino boat tarts - you don’t have to deal with finicky dough. I don’t know how those from Hawaii taste like but these ones are delicious! And one of the easiest ube dessert recipes ever. I saw them on social media a while back (very popular in Oahu and Honolulu) and decided to work on my own recipe. These ube tarts (or ube cheesecake tarts or ube halaya tarts) are my latest ube creations. From ube ice cream to ube cake, from ube donuts to ube brownies. It’s one of my favourite things in the world and I use it in a lot of the ube recipes here on The Unlikely Baker. Most ube desserts have ube halaya or ube jam as its base.
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