Tiny tarts filled with a deep-purple mousse of cream cheese and ube, a purple yam beloved in Filipino cuisine; and broad, coconut-dusted alfajores, cookies tinted the distinctive ube hue and sandwiched together with dulce de leche. That would be my dessert, courtesy of Ube Co. HTX — a pair of artisanal Filipino bakers, Jai Duque and Lawrence Indefenso, who pop with their wares at venues all around town.