Ube Mini Tarts with Executive Chef Jennifer Evetushick

Executive Chef Jennifer Evetushick shares her ube mini tart recipe made with purple-colored ube roots and coconut milk from coconuts that are harvested in Hawai’i. Evetushick introduces viewers to a new and trendy flavor with this easy-to-make dessert while highlighting the island-inspired taste.


For the cream cheese pie crust:

  • 1 cup all purpose flour
  • 1/8 tsp. baking powder
  • 1.4 cup sugar
  • 1/4 tsp. salt
  • 2/3 cup unsalted cold butter cut into mini cubes
  • 1  ½  tbsp cold heavy cream
  • 1  ½ cider vinegar
For the ube custard filling:
  • 1 cup sugar
  • 1/2 stick of butter - softened
  • 2 large eggs lightly beaten
  • 2 cups mashed ube
  • 3/4 cup heavy cream
Coconut whipped cream topping:
  • 3/4 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/4 tsp coconut flavoring
  • 1/4 cup roasted coconut flakes
Make the pie crust:
  1. In a large bow, combine flour, salt, sugar and baking powder. Add the lard and butter and incorporate into the flour mixture by pressing it with your fingers and smashing with your palms. Work quickly until the mixture resemples coarse meal. The mixture should look crumbly with big pieces of crumbs.
  2. Add the cream and apple cider vinegar and combine until dough is almost coming together. Gather it into a ball, flatten into a disc and wrap with plastic. Refrigerate dough for about 6 hours or overnight. On a floured surface, roll the dough to about 1/4 to 1/8 inch thick and gently wrap it around the rolling pin. Lift it gently over the pie pan, lower and center it down and tuck the dough into the sides of the pan. Cut excess dough on the edge of pie pan and use your fingers or a fork to create decorative borders. Refrigerate dough for at least two hours.
Make the filling:
  1. Steam the ube for about 30 minutes until soft. Mash with a fork and set aside.
  2. Preheat over to 425 F. Cream, butter, and sugar in a large bowl, add the eggs and combine. Add the cream and 2 cups of mashed ube and combine ingredients until smooth. Pour filling into the prepared pie shell and set it on top of a baking sheet. Bake in the preheated oven at 425 for the first 15 minutes. Lower temperature to 350 F. Place a foil ring on top of the pie to prevent the side crusts from over browning. Bake for another 35-40 minutes or until a toothpick inserted at the center of the pie filling comes out clean. The filling may be very slightly wobbly but the center is set. Let cool completely, and if possible, refrigerate for at least 4 hours before topping with whipped cream and slicing
  3. To make the coconut whipped cream, add heavy cream, confectioners' sugar and coconutflavoring in the bowl of stand mixer. Whip on medium to high speed until firm peaks form. Do not over beat. Fold in toasted coconut flakes.
  4. To serve, pipe 1 tbs of the coconut creme on top of the tart. Serve and enjoy!
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