Creating the Purple Yam Tart was like bringing a piece of my childhood to life. I remember the beautiful purple color of ube (or purple yam) that my mom used in so many desserts. It wasn’t common in every home, but for us, it was special. The Purple Yam Tart felt like the perfect way to honor those memories and share this delightful flavor with others. The deep purple color, creamy texture, and slightly nutty taste make this tart truly one of a kind.
Why I Love Purple Yam
One reason I love Purple Yam Tart is its unique flavor. Unlike any other yam, purple yam has a mild, earthy taste that pairs perfectly with sweetness, making it perfect for desserts. When I first tried this in tart form, it surprised me how well the purple yam’s subtle flavor balanced with the buttery crust. The tart is creamy, smooth, and not overly sweet, which I think makes it more enjoyable. It’s the kind of dessert that feels indulgent yet light, perfect for any occasion.
How to Bring Out the Best Flavor
The trick to getting the best flavor in this tart is roasting the purple yam before blending it into the filling. Roasting brings out its natural sweetness and gives the tart a slightly caramelized taste. Once it’s blended, I fold in a little coconut milk for creaminess and just a touch of vanilla. The coconut milk adds a tropical twist that complements the yam, and vanilla enhances its earthy flavor. Each bite of this tart is so smooth and creamy, making it a joy to eat.
Sharing the Joy of Purple Yam Tart
Sharing the Purple Yam Tart with family and friends has become a new tradition. I love seeing people’s reactions when they take their first bite—they’re always surprised by the color and delighted by the taste. This tart isn’t just a dessert; it’s a conversation starter. With every slice, I feel like I’m sharing a bit of my heritage and creating new memories with others. This tart has become a sweet reminder of my roots and the flavors that bring people together.
Table of Contents
Chef’s Notes- Purple Yam Tart
- Thaw and Drain Purple Yam Properly: Ensure the yam is fully thawed and drained to avoid extra moisture, which can impact the texture of the filling.
- Use Fresh Ingredients: For best flavor and color, use fresh or high-quality frozen purple yam, as older yam may lose its vibrant hue.
- Adjust Ube Extract for Color: Ube extract intensifies both the flavor and color. Start with ½ teaspoon and add more as desired, but don’t go overboard as it can alter the taste.
- Bake with Foil Edging: For an even bake, cover the edges of the crust with foil after 20–30 minutes. This prevents over-browning while the filling continues to set.
- Cool Completely for Slicing: The tart holds its shape better once fully cooled. Letting it rest for at least 30 minutes helps avoid messy slices.
Purple Yam Tart
4
servings10
minutes1
hour450
kcal30
minutes1
hour40
minutesPrepare to dazzle your guests with this stunning Purple Yam Tart! Combining vibrant hues with a rich, creamy filling, it’s a showstopper that’s as delightful to the eyes as it is to the palate. Perfect for any occasion, this dessert harmoniously balances flavor and presentation, ensuring every bite is a memorable experience. Dive into this unique twist on traditional pies and elevate your dessert game effortlessly!
Ingredients
- Crust
1 pre-baked pie shell
- Filling
8 oz thawed frozen purple yam, grated
7 oz sweetened condensed milk
1 large chicken egg
½ tablespoon pumpkin spice blend
¼ teaspoon sea salt
½ teaspoon natural ube flavoring
- Alternative Ingredients:
Purple Yam: Substitute with sweet potato or taro for a similar texture and color.
Sweetened Condensed Milk: Use coconut condensed milk for a dairy-free option or evaporated milk for a less sweet alternative.
Pre-Baked Pie Shell: Opt for a gluten-free crust if necessary.
Egg: Replace with a flaxseed egg to make the recipe vegan.
Ube Extract: Use vanilla extract if ube extract is unavailable.
Directions
- Preheat Oven – Begin by setting your oven to 375°F to ensure it’s ready for baking.
- Prepare Filling – In a large mixing bowl, combine the grated purple yam, sweetened condensed milk, and egg. Whisk together thoroughly until the mixture is smooth and well blended. (Time: 5 minutes)
- Add Spices and Flavoring – Gradually incorporate the pumpkin spice, sea salt, and ube extract into the mixture. Mix until all ingredients are evenly distributed. Taste and adjust the ube extract to achieve your desired color intensity. (Time: 3 minutes)
- Assemble the Tart – Pour the prepared filling into the pre-baked pie shell, smoothing the top with a spatula for an even surface. (Time: 2 minutes)
- Bake the Tart – Place the tart in the preheated oven and bake for 55-60 minutes, or until the filling is set and the crust is golden brown. Optional: Cover the edges with foil if they begin to brown too quickly. (Time: 60 minutes)
- Cool and Serve – Remove the tart from the oven and allow it to cool on a wire rack for about 30 minutes. Once cooled, slice and enjoy your delightful Purple Yam Tart! (Time: 30 minutes)
Equipment
- Mixing bowls
- measuring cups and spoons
- casserole dish
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 300mg
- Potassium: 400mg
- Carbohydrates: 55g
- Fiber: 4g
- Sugar: 35g
- Protein: 6g
- Vitamin A: 15IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Purple Yam Tart
Can I make this tart without ube extract?
Yes! Ube extract is optional but enhances the flavor and color. If unavailable, use vanilla extract for a hint of sweetness.
Can I substitute the purple yam with other ingredients?
You can use sweet potatoes or taro as a substitute. Both have a similar texture, though the flavor will differ slightly.
How do I know if the filling is fully baked?
The filling should be slightly firm to the touch and not overly jiggly in the center. A toothpick should come out clean with only minimal crumbs.
What’s the best way to store leftover tart?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, or reheat slightly for a warm texture.
Can I make this tart vegan?
Yes! Use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a chicken egg, and replace the condensed milk with a dairy-free version, such as coconut condensed milk.
