Ube Custard tart with one slice ready for serving.

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. 

Course Dessert
Cuisine Asian, Filipino
Keyword Ube tart
Prep Time 15 minutes
Cook Time 30 minutes
baking the crust 10 minutes
Total Time 45 minutes
Servings 14
Calories 249 kcal
Author sanna

Ingredients

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

Instructions

Make the Graham Crust

  1. 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.

  2. 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

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

Nutrition Facts
Ube Custard Tart
Amount Per Serving (1 slice)
Calories 249 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 74mg25%
Sodium 110mg5%
Potassium 163mg5%
Carbohydrates 30g10%
Sugar 23g26%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 1mg1%
Calcium 124mg12%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.