Name: Cashew Yema Tart Recipe
Prep time: 75 min
Cook time: 10 min
Total time: 85 min
Cuisine: Filipino
Ingredients: 2 egg yolks; 225 grams unsalted butter, cut into chunks; 130 grams granulated sugar; 1/4 tsp salt; 320 grams all-purpose flour; 3 egg yolks; 1 can condensed milk (~400 grams); 1/2 tsp lemon zest; 1/2 cup chopped cashews; 1/4 cup heavy cream

Filipino

Saucepan

Bowl

Spatula

In food processor, add flour, sugar, salt, butter and pulse together until sandy.

Add in egg yolks and pulse until dough comes together, then stop.

Clump dough together and place on a cling wrap or parchment paper on a flat surface. Flatten to a rectangle and put in the fridge to chill for at least an hour.

Preheat the oven to 180°C (350°F). Take a piece of dough and press it in a nonstick tart mold to press around the tart tin until dough forms shape. Remove excess overhang.

Poke holes at the bottom of the crust with a fork. Bake the tart crusts in preheated oven until lightly golden brown.

Remove crusts from the oven to cool completely. Once cool, remove the shells from tart tins.

In a saucepan on low medium heat, add condensed milk, egg yolks, milk, lemon zest, and chopped nuts. Stir as mix starts to bubble and simmer.

Continue stirring as it boils to a thick paste and turn off the heat when the filling starts to pull away from the sides and the bottom of the pot. It should resemble a very loose bread dough. Pour out the filling in a clean bowl to stop the cooking process and allow to cool to room temperature.

Fill the cooled tarts with the cooked yema filling using a small spoon and flatten the tarts with the back of your spoon or offset spatula. Optional: top with some chopped nuts

Allow the tarts to cool in room temperature until the surface is no longer sticky and has a smooth top. It may take a few hours or one day.

Cashew Yema Tart Recipe

Utensils needed:

Overview

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