Ube custard tart recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F.

Step 2

In the bowl of your food processor, pulse the flour, almond flour, powdered sugar, salt, and corn starch until combined. Add the cubed cold butter. Pulse until the mixture becomes crumbly.

Step 3

Whisk the egg, egg yolks and vanilla. Add the mixture in then pulse until clumps of dough start to form. Do not over mix.

Step 4

On a lightly floured surface, gather the dough into a ball then roll it out between 2 pieces of parchment paper into an 11” circle. Freeze for 10 minutes.

Step 5

Peel back the parchment paper and place the dough inside of a 9” tart pan with a removal bottom. Trim the excess then dock the bottom.

Step 6

Place a piece of parchment paper on top and fill with rice / pie weights. Bake for 20 minutes. Remove parchment and rice, bake for another 8 minutes.

Step 7

Allow the tart shell to cool down completely. Set aside.

Step 8

Preheat your oven to 350F.

Step 9

In a bowl whisk the Ube jam, eggs, condensed milk, heavy cream, and ube flavouring until well combined.

Step 10

In a sauce pan over medium high heat, cook the filling for 10-12 minutes while continuously mixing until thickened. Take it off the heat, immediately add the cubed cold butter. Whisk until well combined.

Step 11

Pour the filling into the tart shell then smooth it out.

Step 12

Bake at 350F for 30 minutes. When you take it out, it’ll be puffy and jiggly. It’ll firm up / deflate as it cools. Allow to cool completely before refrigerating for 3 hours.

Step 13

Once your tart has fully set, decorate with dried rose petals and baby’s breath

Step 14

Tag me if you recreate, I love seeing what you make 💖