Spanish · Dessert
Marzipan Egg Yolk Tart
A Spanish convent-style tart built on a short, buttery pastry shell, layered with a lemon-scented almond marzipan and finished with a glossy baked egg yolk custard made from a classic sugar-tempered yolk mixture, a nod to the yemas confections of old Castilian convents.
$1
30 minsPrep
24 minsCook
94 minsTotal
HardLevel
Nutrition per serving
399Calories
9.4gProtein
23.3gFat
41.1gCarbs
25gSugar
2.9gFiber
69mgSodium
258mgChol
7.5gSat Fat
193mgPotassium
92mgCalcium
2mgIron
0.5mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Horchata de Chufa
local
Fino Sherry
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub chilled cubed butter into the sifted flour until it resembles fine breadcrumbs, then bind with the beaten pastry egg yolk and iced water into a smooth dough; wrap and chill for 30 minutes.
2
Roll the chilled dough thinly on a floured surface and line two 8cm individual tart tins, pressing into the edges and trimming excess; prick the bases with a fork and chill again for 10 minutes.
3
Blind-bake the tart shells at 190°C for 10 minutes until pale gold, then set aside to cool slightly.
4
For the marzipan layer, mix the ground almonds, sugar for the filling and lemon zest with a splash of water to form a soft paste, then press an even layer into the base of each cooled tart shell.
5
Make a light syrup by warming the sugar for the glaze with the water until dissolved, then whisk this hot syrup gradually into the 40g beaten egg yolks to temper them into a smooth golden custard.
6
Pour the tempered yolk custard over the marzipan layer in each tart shell, filling almost to the top.
7
Bake at 180°C for 12-14 minutes until the yolk topping is just set with a faint golden sheen but still slightly wobbly in the centre.
8
Cool the tarts in their tins for 10 minutes, then unmould carefully onto a rack.
9
Dust lightly with ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 18g18g Butter, chilled, cubed
- 4g4g Egg Yolk, for pastry, lightly beaten
- 6g6g Water, iced
- 40g40g Almond Flour, ground almonds, for marzipan filling
- 32g32g Sugar White, for marzipan filling
- 40g40g Egg Yolk, beaten, for custard topping
- 16g16g Sugar White, for yolk glaze
- 12g12g Water, for sugar syrup glaze
- 3g3g Lemon, zested, for marzipan filling
- 1g1g Cinnamon Ground, dusted on top after baking, 1
