Sheet Pan Ube Halaya Tart with Coconut Crust
A vibrant purple ube halaya tart baked on a coconut-infused crust that showcases the Filipino favorite in an easy sheet pan format. This filipino-inspired desserts ready in about 70 minutes layers all-purpose flour, sweetened shredded coconut, plus 2 tbsp granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 260 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup sweetened shredded coconut
- 1/3 cup plus 2 tbsp granulated sugar
- 6 tbsp cold, cubed unsalted butter
- 1/4 tsp salt
- 1 1/2 cups ube halaya (purple yam jam)
- 1/2 cup evaporated milk
- 3 large eggs
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, mix 1 1/4 cups all-purpose flour, 1/2 cup sweetened shredded coconut, 1/3 cup granulated sugar, and 1/4 tsp salt. Cut in 6 tbsp cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Step 2: Press the crust mixture evenly into a greased 9x13-inch sheet pan, creating a firm base. Bake for 15 minutes until lightly golden around edges. Remove from oven and set aside.
- Step 3: In a mixing bowl, whisk together 1 1/2 cups ube halaya, 1/2 cup evaporated milk, 3 large eggs, 2 tbsp granulated sugar, and 1 tsp vanilla extract until smooth and uniform.
- Step 4: Pour the ube filling evenly over the pre-baked crust and return the pan to the oven. Bake for 30-35 minutes until the filling is set but slightly jiggly in the center.
- Step 5: Let the tart cool completely on a wire rack, then refrigerate for at least 2 hours before slicing into squares. Serve chilled or at room temperature.
Frequently asked questions
How long does Sheet Pan Ube Halaya Tart with Coconut Crust take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Ube Halaya Tart with Coconut Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Ube Halaya Tart with Coconut Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Ube Halaya Tart with Coconut Crust for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Ube Halaya Tart with Coconut Crust?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
