Experimental baking! No recipe, a couple of miscellaneous ingredients and only an idea. A 50: 50 chance to fail.
But it went surprisingly well. I had some premade shortcrust pastry sitting in the fridge. I looked for a topping and jam was my next idea. Since I organized my storage cupboard the beginning of the week, I knew there were several jars of jam to use. One of them was Ube jam. I bought that online for a recipe I never made.
I opened the jar and tasted it. Coconut flavoured sweetness. Not much yams or sweet potato to taste. But a good base on a shortcrust pastry. I spread most of the jam from the jar on top the the pastry.
But what next? I stuck my head in the fridge and found curd on the top shelves. A little over the expiration date, but what are 4 days anyway. A small can of already opened sweetened condensed milk was next that caught my eye. No additional sugar needed. Just some flavouring, eggs and starch.
Baking at 170 C for 40 min.
Ingredients:
1 square readymade shortcrust pastry
250 g Ube jam
250 g curd, 1 egg, 1 egg yolk
30 g sweetened condensed milk, sweet spice mix, 1 tsp vanilla extract
1 heaped tsp potato starch
