Step 1

Make the tart shells first. Brush 6 tart molds with removable bottoms with the melted butter. In a food processor, combine the flour, butter and sugar. Pulse for a few seconds until crumbly. Add the egg and pulse till dough turns a ball. Wrap the dough in plastic wrap and let rest at room temperature for half an hour. Divide the dough in six portions and on a floured surface, roll each portion into a large circle that will fit the tart mold. Leave ¼ inch overhang. As the recipe suggests, the dough will shrink. Press the dough along the sides of the pan and prick the bottom with a fork. Refrigerate for 30 minutes or more. Preheat the oven to 375 F degrees. Bake the shells for 15 minutes till brown. Let cool on racks before removing the shells from the molds.

Step 2

For the filling, combine the purple yam, sugar, coconut milk, whole milk and heavy cream in a saucepan. Cook over medium heat. Stir continuously with a wooden spoon until the mixture thickens and pulls away from the sides, for 15 to 20 minutes. Remove from the heat and stir in the butter. Transfer to a bowl and let cool. (Note: I made this purple yam filling the day before).

Step 3

This makes 2 cups of purple yam cream. When cooled mix cooled purple yam cream with the creme fraiche.

Step 4

.For the blueberry sauce, heat the sugar and ¼ cup water in a medium saucepan, over medium heat until caramelized, or a dark brown color. Add the fresh blueberries and simmer for 5 minutes. Stir in the lemon juice. Keep warm.

Step 5

To assemble : Fill each shell with 1/3 cup purple yam cream and top with ½ cup fresh blueberries. Pour warm blueberry sauce over the tarts and serve.

Step 6

Cook's comments: To make a whole tart, use a large 9-inch pie plate. Place a single pie crust at the bottom. Brush with melted butter. Prick with a fork for four times around the pie plate. Bake at 400 F for 10 minutes. Remove from oven and let cool for 5 minutes. Fill the pie shell with the ube-purple yam filling, blueberries and syrup. Serve warm or cold.