How to Make Ube Tarts (Easy No-Fail Recipe)

Name: Ube Tarts (Easy No-Fail Recipe)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 36 servings
Cuisine: Filipino
Ingredients: 36 pcs frozen 2-inch mini tart shells (thawed according to package instructions); 1 8-oz block cream cheese (room temperature); 5 oz ube jam (room temperature); ½ cup sweetened condensed milk; 2½ tsp ube extract; pinch salt

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Ube tarts are 2-bite Filipino treats pairing creamy ube cheesecake filling with a buttery shortbread crust, made simple with frozen mini tart shells and whipped ube jam–cream cheese filling.

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How to Make Ube Tarts (Easy No-Fail Recipe)

Total

35 min

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Theunlikelybaker

Ingredients

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36 pcs frozen 2-inch mini tart shells (thawed according to package instructions)
1 8-oz block cream cheese (room temperature)
5 oz ube jam (room temperature)
½ cup sweetened condensed milk
2½ tsp ube extract
pinch salt

6 Ingredients

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Instructions

1
Preheat oven to 375F. Place tart shells on a baking sheet and bake for 10 minutes or until they turn a light golden brown.
2
Carefully remove from their moulds and set aside to cool. Lower oven temperature to 350F.
3
In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese and ube jam until smooth and incorporated.
4
Add ube extract, condensed milk and salt to the ube mixture and continue to beat until well blended.
5
Fill tart shells with ube filling (fill to the brim).
6
Bake for 10 minutes or until the filling is set and the crust is golden brown.
7
Remove from oven, cool slightly and serve. You can also opt to chill the tarts before serving. Enjoy!

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Pre-bake the empty tart shells for exactly 10 minutes at 375F to set the structure before filling; this prevents soggy bottoms.
Ensure cream cheese and ube jam are at room temperature before beating to avoid lumps and achieve a smooth, homogeneous filling.
Fill shells to the brim for maximum flavor impact and creamy texture; underfilled tarts will bake unevenly.
Watch the filling closely during the second 10-minute bake at 350F; it should be just set with a slight jiggle in the center, not fully firm.

Substitutions

Ube jam → ube halaya (Filipino dessert paste) at the same ratio; texture will be slightly denser.
Sweetened condensed milk → evaporated milk plus 2 tablespoons sugar; adds less sweetness, so taste and adjust.
Cream cheese → mascarpone (slightly tangier, richer); maintain 8 oz by weight.

Storage & make-ahead

Store baked tarts in an airtight container in the refrigerator for up to 5 days; reheat at 325F for 5 minutes or serve chilled.

Equipment

handheld electric mixer or stand mixer with paddle attachment · baking sheet

Common Questions

Written automatically by CookOS, not by the creator.

Can I make ube tarts without frozen tart shells?

Yes, you can make your own shortbread crust, but frozen shells deliver consistent results and cut prep time significantly. This recipe is designed around their convenience.

How long does the filling take to bake?

The filled tarts bake for 10 minutes at 350F until the filling is set and the crust is golden brown.

Can I use fresh ube instead of ube jam?

Ube jam is recommended because it's thick, shelf-stable, and blends smoothly with cream cheese. Fresh ube root would require cooking and straining first, changing texture and consistency.