Ube mochi pastry gonna make me act up

This is not the same recipe but because you need a lot of technical skills, but this is a recipe you can make at home!

Ingredients:

For the Tart Shell:

1 1/4 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1 large egg yolk

1-2 tablespoons cold water

Middle Layer (Cream Cheese Layer):

1 cup cream cheese, softened

1/4 cup sugar

1 egg

1/2 teaspoon vanilla extract

For the Ube Mochi Filling:

1 cup glutinous rice flour (mochiko)

1/2 cup granulated sugar

1/4 teaspoon salt

1 cup coconut milk

1/2 cup ube halaya (ube jam)

1 teaspoon ube extract (optional for enhanced color and flavor)

1/4 cup water

2 tablespoons melted butter

Directions:

1. Prepare the Tart Shell:

In a mixing bowl, combine flour, sugar, and salt.

Add the cubed butter and mix until the mixture resembles coarse crumbs.

Stir in the egg yolk, and gradually add cold water, mixing just until the dough comes together.

Wrap the dough in plastic and chill for at least an hour.

Once chilled, roll out the dough and press it into a tart pan. Prick the bottom with a fork.

Bake at 350°F (175°C) for about 15-20 minutes until lightly golden. Let it cool.

2. Prepare the Middle Layer:

Beat the cream cheese and sugar together until smooth.

Add the egg and vanilla extract, beating until fully combined and creamy.

Spread this mixture over the cooled, pre-baked tart shell.

3. Make the Ube Mochi Filling:

In a bowl, mix together the glutinous rice flour, sugar, and salt.

In a saucepan, heat the coconut milk, ube halaya, and ube extract until well combined and warm.

Pour the warm mixture over the dry ingredients, add water, and mix until smooth.

Stir in the melted butter to incorporate.

Pour the ube mixture over the cream cheese layer, smoothing out the top.

4. Bake the Tart:

Bake the tart at 375°F (190°C) for about 25-30 minutes, or until the filling is set and the cream cheese layer is slightly puffed.

Allow to cool completely before slicing.

5. Serve:

Slice and serve the tart. Optionally, top with a dollop of whipped cream or a sprinkle of toasted coconut for extra flavor.