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
Goes well with
Belgian Witbier
local
Vietnamese Egg Coffee
international
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
- 38g38g All Purpose Flour, sifted
- 19g19g Butter, cold, cubed
- 6g6g Sugar White
- 8g8g Water, iced
- 55g55g Sweet Potato, substituted with purple yam, steamed and mashed
- 45g45g Coconut Milk
- 30g30g Egg, beaten
- 18g18g Condensed Milk
- 6g6g Coconut Desiccated, toasted, 1
