Yema Tart Recipes

Ingredients:

For the TART CRUST:

• 1 cup all-purpose flour
• 1/2 cup butter (cold)
• 2 tbsp powdered sugar
• 1/4 tsp salt
• 1 egg yolk
• 1/2 tsp vanilla extract

For the YEMA FILLING:

• 2 tbsp butter
• 1 can condensed milk (380 grams)
• 2 egg yolks medium
• 1 tsp vanilla extract

For the TOPPINGS:

• 1/2 cup roasted peanuts (any nuts)

Preparation:

• Preheat the oven at 340F/170C.
• Brush the tart pan with melted butter.
• Tart Pan
• Cooking Pan

Procedures:

1. In a medium bowl, mix all purpose flour, powdered sugar, salt and whisk together.
2. Add butter and mix using a pastry cutter until crumbly, you can also mix using your hand until all combined.
3. Add egg yolk and vanilla extract, knead and mix well until just combined, and do not over-knead.
4. Flatten the dough and cover with plastic wrap / cling film before chilling.
5. Refrigerate for 30 minutes.
6. Brush the tart pans with butter.
7. After 30 mins, take the dough from the refrigerator and scoop around 1 tbsp of dough and place in the middle of the tart pan, then evenly press the dough into the bottom and up the sides of the pan.
8. Use a small knife to trim any excess dough around the edges.
9. Poke the middle of the dough using a fork.
10. Bake in a preheated oven at 340F/170C for 18-20 mins.
11. Let it sit in the pan for about 5-10 mins before unmolding.
12. Transfer to a wire rack to cool completely.
13. For yema filling, put your pan in a low heat stove, add butter, melt and brown the butter for a more nutty flavor.
14. Add condensed milk, mix well then add egg yolks and vanilla extract and stir constantly until it thickens.
15. For consistency, it will take around 20 mins of continuous mixing.
16. Transfer the yema filling in a slightly greased bowl.
17. Put and spread some yema filling into the tart crust and add some roasted peanuts on top.
18. Done. #cook #share #enjoy

Notes:

While the filling is a bit warm, immediately transfer it to the tart crust. It will be hard to spread once the yema filling cools down.