Easy Ube Tarts (Print Version)
# Ingredients:
→ For the Tart Base
01 -
36 mini frozen tart shells (about 2 inches each), defrosted as the package directs
→ For the Ube Filling
02 -
8 ounces cream cheese, softened to room temperature
03 -
5 ounces ube halaya (purple yam jam), at room temperature
04 -
½ cup sweetened condensed milk
05 -
2½ teaspoons ube extract
06 -
Small pinch of salt
# Instructions:
01 -
Heat your oven to 375°F. Arrange the defrosted tart shells on a baking tray and pop them in the oven for about 10 minutes. You're looking for them to turn a lovely light golden color around the edges.
02 -
Gently take the shells out of their molds and let them cool down on the counter. While they're cooling, turn your oven down to 350°F.
03 -
Grab a large mixing bowl and use either a hand mixer or stand mixer with the paddle attached. Beat together the softened cream cheese and ube jam until everything looks smooth and completely blended together with no lumps.
04 -
Pour in the sweetened condensed milk, add the ube extract and that pinch of salt. Keep mixing until the whole thing comes together into a silky, uniform filling.
05 -
Spoon the purple ube filling into each cooled tart shell. Don't be shy here—fill them right up to the top for maximum deliciousness.
06 -
Slide the filled tarts back into the oven and bake for 10 minutes. They're ready when the filling looks set and the crust has deepened to a nice golden brown.
07 -
Take them out and let them cool a bit before digging in. If you prefer, you can chill these in the fridge before serving—they're amazing either way!
# Notes:
01 -
If you'd rather make larger tarts, grab 3-inch shells instead—you'll need about 24 of them.
02 -
Choose an ube jam that you actually enjoy eating straight from the jar. The quality really makes a difference in the final taste.
03 -
Keep a close eye while baking so you don't overdo it. The tarts are perfectly done when the filling loses its shine and feels slightly firm to the touch.