Filipino tarts, often referred to as “tarts” or “pastries” in Filipino cuisine, encompass a variety of sweet treats that are enjoyed as snacks or desserts. Here are some popular types of Filipino tarts:
1. Ube Tart:
- Made with a buttery crust filled with creamy purple yam (ube) filling. Ube is a purple yam that is sweet and often used in Filipino desserts for its vibrant color and distinct flavor.
2. Buko Tart (Coconut Tart):
- Features a tart shell filled with a mixture of young coconut (buko) strips and a custard-like filling made from coconut milk and condensed milk. It’s typically topped with toasted coconut flakes.
3. Leche Flan Tart:
- A fusion of Filipino leche flan (caramel custard) and a tart shell. The tart shell provides a crisp contrast to the rich, creamy leche flan filling, which is usually made from egg yolks, condensed milk, and evaporated milk.
4. Custard Tart:
- Similar to Western-style custard tarts, Filipino custard tarts feature a buttery tart crust filled with a smooth and creamy custard filling. The custard is typically made with egg yolks, condensed milk, and sometimes coconut milk for added richness.
5. Fruit Tart:
- A variation that includes a tart crust filled with pastry cream or custard, topped with fresh fruits such as strawberries, kiwi, and peaches. Filipino versions often include tropical fruits like mango and pineapple.
6. Macapuno Tart:
- Macapuno is a type of sweetened coconut meat often used in Filipino desserts. Macapuno tarts feature a tart shell filled with a creamy macapuno filling, which is made from grated macapuno, condensed milk, and coconut milk.
7. Pineapple Tart (Tart de Dalandan):
- A tart filled with a sweet and tangy pineapple filling, typically made from grated pineapple, sugar, and sometimes combined with other tropical fruits like mango or calamansi for added flavor.
8. Langka Tart (Jackfruit Tart):
- A tart filled with a flavorful and aromatic jackfruit filling, often sweetened with condensed milk or sugar and sometimes combined with coconut milk for a creamy texture.
Filipino tarts vary in flavor, texture, and ingredients but share a common love for sweet fillings encased in a buttery, flaky crust. They are enjoyed as snacks, desserts, or treats during special occasions and celebrations in Filipino culture.
Here’s a detailed recipe for Filipino Ube Tarts that are sugar-free and Paleo, incorporating the unique flavor of Ube Yam:
Filipino Ube Tarts Recipe (Sugar-Free, Paleo)
Prep Time: 30 minutes
Cook Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 55 minutes
Yield: 12 tarts
Ingredients
For the Crust:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered sweetener
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1 large egg
For the Ube Filling:
- 1 cup mashed purple yam (ube), cooked and cooled
- 1/2 cup coconut cream (from a well-shaken can of full-fat coconut milk)
- 1/4 cup powdered sweetener
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Ube:
- Steam or boil the purple yam until fork-tender. Let it cool completely, then peel and mash until smooth. Measure out 1 cup of mashed ube for the recipe.
Make the Crust:
- In a large mixing bowl, combine almond flour, coconut flour, powdered erythritol, and salt. Mix well.
- Add melted coconut oil and egg to the dry ingredients. Mix until a dough forms. If the dough is too dry, add a little more melted coconut oil.
- Divide the dough into 12 equal portions. Press each portion evenly into the bottom and up the sides of a greased or lined muffin tin to form tart shells. Use your fingers or the back of a spoon to smooth out the dough.
Pre-bake the Crust:
- Preheat your oven to 350°F (175°C).
- Bake the tart crusts in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let them cool slightly while preparing the filling.
Make the Ube Filling:
- In a separate mixing bowl, combine the mashed ube, coconut cream, powdered erythritol, vanilla extract, and a pinch of salt. Mix well until smooth and well combined.
Fill the Tarts:
- Spoon the ube filling evenly into the pre-baked tart shells, filling each one almost to the top.
Bake the Tarts:
- Return the filled tart shells to the oven and bake for an additional 12-15 minutes, or until the filling is set.
Chill and Serve:
- Remove the tarts from the oven and let them cool in the muffin tin for about 10 minutes. Carefully transfer them to a wire rack to cool completely.
- Once cooled, chill the tarts in the refrigerator for at least 1 hour to firm up before serving.
Serve:
- Optionally, garnish with a sprinkle of powdered sweetener or coconut flour before serving. Enjoy these delightful Sugar-Free Paleo Ube Tarts as a delicious and unique dessert!
Notes:
- Purple Yam (Ube): Look for fresh ube in Asian grocery stores, or you can use frozen grated ube that has been thawed and mashed.
- Sweetener: Sweetener is used here as a sugar-free option. You can substitute with your preferred sweetener, adjusting the amount to taste.
- Storage: Store any leftover tarts in an airtight container in the refrigerator for up to 3 days.
Here’s the estimated nutritional information for Filipino Ube Tarts (Sugar-Free, Paleo) using Ube Yam for a yield of 24 tarts. This information is based on the ingredients and quantities provided in the recipe:
Nutritional Information (per tart, approximate):
- Calories: 130 kcal
- Total Fat: 10 g
- Saturated Fat: 6 g
- Total Carbohydrate: 7 g
- Dietary Fiber: 2 g
- Sugars: 1 g
- Protein: 3 g
- Sodium: 50 mg
- Nutritional values are approximate and may vary based on specific ingredients and brands used.
- The values provided are based on using almond flour, coconut flour, coconut oil, coconut cream, sweetener, and Ube yam for the tarts.
- Adjustments in ingredients or serving sizes will affect the nutritional content.
These Sugar-Free Paleo Ube Tarts offer a delicious and nutritious treat, combining the unique flavor of Ube with wholesome ingredients suitable for a Paleo diet. Enjoy them as a delightful dessert or snack!
