Vietnamese · Dessert
Purple Yam Custard Tart
A Vietnamese tart that pairs a crisp buttery shell with a silky lavender-purple filling made from steamed purple yam, coconut milk and condensed milk baked into a soft-set custard. Finished with a scattering of toasted coconut, it leans on the yam's natural sweetness and faint vanilla-nutty flavour rather than added spice.
$0
30 minsPrep
30 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
294Calories
5.8gProtein
17.4gFat
29.9gCarbs
10.1gSugar
1.8gFiber
114mgSodium
79mgChol
12.3gSat Fat
243mgPotassium
51mgCalcium
1.8mgIron
0.2mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour and sugar until the mixture resembles coarse breadcrumbs, then add iced water a little at a time and bring together into a dough without overworking it.
2
Wrap the dough and chill for 20 minutes, then roll out thinly and line two 8cm tart tins, pressing into the corners and trimming the edges.
3
Prick the bases with a fork, chill for a further 10 minutes, then blind bake at 190°C for 10 minutes until pale gold; set the tart shells on a wire rack to cool slightly.
4
Blend the steamed mashed purple yam with coconut milk, beaten egg and condensed milk until completely smooth with no lumps.
5
Pour the purple yam custard into the part-baked tart shells and bake at 160°C for 18-20 minutes until the filling is just set with a slight wobble in the centre.
6
Cool the tarts fully on the wire rack, then scatter over the toasted desiccated coconut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g sifted all purpose flour
- 0.7 oz19g cold, cubed butter
- 0.2 oz6g sugar white
- 0.3 oz8g iced water
- 1.9 oz55g substituted with purple yam, steamed and mashed sweet potato
- 1.6 oz45g coconut milk
- 5/85/8 eggs, beaten (30g)
- 0.6 oz18g condensed milk
- 0.2 oz6g toasted coconut desiccated
