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6 pcs Mini tart shell molds (commercially available)


50g Whole egg
50g Granulated sugar Almond Powder
50g Butter
2 tsp Rum


100g Fresh Cream
15g Granulated sugar
360g DLA Ube Filling & Topping Powdered sugar (decoration)



  • Bring the butter and egg to room temperature.
  • Sift the almond powder
  • Put Ube filling & topping in a piping bag.
  1. Make almond cream. In a bowl, put the butter and granulated sugar together and whisk using wire whisk until becomes foamy. Add egg little by little and mix.
  2. Add almond powder and mix. Let rest in a refrigerator for an hour.
  3. Using rubber spatula, fold the almond cream until it becomes smooth. Place in a greased mini tart mold and flatten the surface. Bake in a pre-heated oven at 170ºC for 40 minutes.
  4. Mix fresh cream and granulated sugar to make a whipped cream, put in a piping bag and place in the fridge until use.
  5. When the tarts are cooked, let cool completely before the next steps.
  6. Pipe the cream on top and cover it with Ube filling & topping as the final touch. Lastly, sprinkle some powdered sugar.
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