This Ube Custard Tart is a delicious combination of creamy milk and ube (purple yam) custard nestled on a buttery graham pie crust.
I always find fun ways to use ube flavoring. I have nothing against using real ube on baked goods (hello there, ube cheesecake!), but I just love the convenience and flavor brought by this little bottle of ube simulation.
Also, I am in love with this cream/custard that I used in my mango tart, and mango cream cake. I thought I can flavor it a bit with ube to make an Ube Custard Tart.
How to Make Ube Custard Tart?
Ube custard tart is basically made of a smooth cream which is a combination of condensed milk, sour cream and egg yolks. It is smooth and luscious and once it is nestled in that buttery tart crust, divine.
Make the Graham Crust
- In a bowl, whisk together graham crumbs and sugar. Add the melted butter and stir everything until you form a damp, sand-like mixture.
- Transfer the mixture in the center of an 11-inch tart pan with a removable bottom. Spread the mixture outwards so that the bottom of the pan is covered.
- Use the base of a round glass or a measuring cup to press the mixture against the pan, then work your way up to press the mixture tightly up against the sides. The key to making a graham tart crust is to pack the crumbs very tight.
- Bake this at 350 F for ten minutes or until it is set.
Make the Custard Filling
- In a medium saucepan, whisk together sugar and cornstarch. Add the sour cream and condensed milk and stir until the mixture is smooth.
- Cook this mixture over medium heat while stirring constantly.
- Once the mixture is thick and is almost spreadable like a cream, turn off the heat.
- Lightly beat the egg yolks in a bowl. Add about 1 cup of the hot milk mixture to the yolks and immediately stir. Return this yolk mixture to the hot pan. Cook it over medium heat once more, this time just for about 5-8 minutes more, until the mixture is thick. Turn off heat.
Finishing the Ube Custard Tart
- Divide the cream into 2 equal portions. To one portion, stir in ube flavoring until the color is uniform.
- Pour the plain custard into one half of the tart shell, then pour the ube custard into the other half. Alternately, you can alternate adding the two batters in scoops until the tart shell is all filled up and the custard are all used up.
- Use two clean toothpicks to and stir the cream mixtures lightly to create the swirling effect.
Finally, chill the tart for at least 1 hour before serving. This will allow the filling to set more. Look at those swirls!
If you are looking for other unique ways to serve ube, you definitely should try this. This is so creamy and luscious, and a fun ube twist.
More Ube Recipes:
- Ube Cupcakes with Ube Swiss Meringue Buttercream
- Ube Marble Bundt Cake
- Ube Loaf Bread
- Ube Bread Rolls
- Ube Morning Buns
Ube Custard Tart
This Ube Custard Tart is a delicious combination of milky custard and creamy purple yam nestled on a buttery graham pie crust.
For the Graham Crust
- 1 and 2/3 cups Graham Crumbs
- 2 tbsp sugar
- 6 tbsp unsalted butter melted
For the Ube Custard Filling
- 1/8 cup sugar
- 1/4 cup cornstarch
- 1 cup sour cream
- 1 and 1/2 cups condensed milk
- 3 egg yolks
- 2 tsp ube flavoring
Make the Graham Crust
Preheat oven to 350 F. In a mixing bowl, combine sugar and graham crumbs. Stir well. Pour the melted butter and stir the mixture to distribute the melted butter. The mixture will be somewhat damp.
Transfer the mixture into the center of an 11-inch tart pan with removable bottom. Spread the mixture all over so that the bottom of the pan is covered. Using the base of a round glass or measuring cup, press the graham mixture against the pan, and work your way up to the sides and press it firmly. The mixture should be pressed tightly so they are tightly packed against the surface and sides of the tart pan. Bake the crust at 350 F for ten minutes, or until the crust is set.
Make the Filling
Combine sugar and cornstarch in a medium saucepan. Add the condensed milk and sour cream and stir everything until the mixture is smooth. Set the pan over medium heat. Cook the mixture while stirring constantly until it is thick with almost a spreadable consistency. Turn off heat.
In a small bowl, lightly beat the egg yolks. Add about 1 cup of the hot mixture to the yolks and stir immediately. Return this mixture to the pan. Cook the mixture again over medium heat this time for just about 5 minutes or so, while stirring constantly until it is thick. The mixture should fall back in dollops when you let it fall from a spoon. Turn off heat and allow the mixture to slightly cool.
Divide the custard into two equal portions. To one portion, stir 2 teaspoons of ube extract until the color is uniform. Pour the plain custard over to one side of the tart crust, then pour the ube custard to the other half. Alternately you can add the custards alternately to the crust to create a marbling effect. Use two pieces of clean toothpicks to swirl the mixture around for that swirled effect. Let the tart chill in the fridge for at least two hours before serving.