Blueberry–Purple Yam Tart

Preparation info
  • Makes


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Although this was one of the most popular tarts at Cendrillon, we chose not to serve it at Purple Yam. Then, a year after we moved, Romy posted it online as a special addition to the menu. The response was swift—we had no idea how much people had missed it! The dish is best when made with tiny, wild blueberries from Maine and laced with homemade blueberry sauce. We have also learned that blueberries are now being grown in Baguio, a summer resort located up on the mountain north of Manila. F