Mini Tarta de Santiago in Shell

The Tarta de Santiago is a popular Spanish dessert, common along the Camino route. Named in honor of the apostle, St. James, the patron saint of Spain, this cake is made with ingredients typical in many Iberian desserts such as egg, lemon and almonds. The traditional Tarta de Santiago in a larger single cake and was highlighted in a previous post. I came across this fun idea to make mini tartas using scallop shells as the baking pan. Since the scallop shell is a symbol of St. James this was perfect for the feast day, July 25.

Tarta de Santiago

Ingredients:

5 eggs

1 1/4 cups sugar

2 1/2 cups almond flour

1/2 teaspoon almond extract

1/2 teaspoon cinnamon

zest of 1/2 lemon

butter

Directions:

Preheat oven to 350 degrees. In mixing bowl beat eggs and then sugar and almond extract.  Add almond flour, cinnamon, and lemon zest. Mix until all dry ingredients are moist. Spoon batter into buttered scallop shells. The shells are available at many craft stores and kitchen stores, as well as online outlets like Amazon. Batter makes approximately 8 mini cakes. For stability and ease of getting them in and out of oven, place filled shells on baking sheet. Bake for 20-25 minutes until browned and cooked through. Test with toothpick.

Let cakes cool. Sprinkle with powdered sugar using a sifter to distribute. A paper template of the Santiago cross can be placed on the shell before sprinkling then removed. This leaves a cross outline on the tarta. Cross template with instructions are linked here.

St. James, Pray for us!

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Yemas de Santa Teresa - St. Teresa's Egg Yolks

An interesting tradition in Spanish cooking is the abundance of monastery sweets that call for many egg yolks. This is thought to come in part from sherry and wine producers, who used egg whites for refining or clarifying wines. The remaining yolks were often given to a convent or monastery in town for use in baked goods and confections. The most famous of these sweets are candied egg yolks called simply, yemas (meaning “egg yolk”) or Yemas de Santa Teresa because of their association with the convent in Avila. Yemas are a rich and creamy, traditional Spanish dessert made from egg yolks, granulated sugar and water, then coated in powdered sugar.  Yemas de Santa Teresa are a popular treat on her feast day, October, 15.

Yemas de Santa Teresa Recipe

3 oz water

1/2 cup sugar

peel from 1/2 lemon

6 egg yolks

powdered sugar

Put water, sugar, and lemon peel into a small saucepan. Dissolve the sugar, while bringing the water to a boil. Continue to cook until the mixture is at soft ball stage (238 degrees), stirring often. Remove from heat, and remove peel.

Separate the yolks from the whites and beat the egg yolks. Pour the beaten egg yolks into a saucepan. Pour the hot mixture into the egg yolks, stirring constantly. With heat on the low, stir the mixture slowly and continuously with whisk, until the yolks begin to solidify – up to 10 minutes. The mixture will easily pull away from sides and bottom of pan at this point. Remove from heat. Spoon onto a plate and allow to cool.

After the mixture has cooled, sprinkle powdered sugar through a sieve onto a countertop. Place yolk mixture on top and roll it to cover in sugar. Pinch off a small bit of yolks, about size of a walnut. Roll it into a ball and roll in powdered sugar to cover.  Chill yemas in refrigerator.  The powdered sugar on the outside will form a small crust as the balls cool.  Makes about 8-10 yemas.

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Flan -- A Spanish Delight

July 1 is the feast of Blessed Junipero Serra, a Spanish missionary, so well known for evangelizing in California and Mexico. He battled cold, hunger, and illness, as well as those who would challenge him in the battle for souls. You can find a simple biography of him here.

Celebrate his feast day with a sweet Spanish treat -- Flan (pronounced flahn), a sweet custard dish with a caramel base. This dessert is a little intimidating the first time you try it, but once you've done it one time, it's a breeze to put together. The final result, however, is a big "wow." Not only the presentation, but the taste. The "burned" sugar really flavors this dish and it's such a unique flavor. I make individual flans, because I have some lovely ramekins, and the kids like "their own." But, it is just as good made as a big flan, just use a shallow ceramic or glass dish. Start far enough ahead that the Flan can chill completely before serving.

This is a delightful dish that can be served for any Spanish feast day.

Flan
from The Joy of Cooking

3/4 c. sugar
1/4 c. water
5 large eggs
3/4 c. sugar
1/8 t. salt
3 c. whole or low-fat milk
3/4 t. vanilla

Preheat oven to 325 degrees F. Place 3/4 c. sugar in a small, heavy saucepan. Drizzle water evenly over the top. Place the pan over medium heat and, without stirring, very gently swirl the pan until a clear syrup forms. It is important that the syrup clarify before it boils, so move the pan off and back on the heat if necessary. After the sugar dissolves, raise the heat to high and bring the syrup to a rolling boil; cover the pan tightly and boil for 2 minutes. Uncover the pan and cook the syrup until it begins to darken. Gently swirl the pan by the handle and cook the syrup until it turns a deep amber. Quickly pour the syrup (be careful -- it will blister you if you touch it) into eight 6-oz. ramekins or custard cups or a 2 to 2-1/2 cup dish. Using a potholder, immediately tilt the dish(es) to coat the bottom.


In a bowl, whisk the eggs, sugar and salt, just until blended. Heat the milk just until steaming and gradually whisk hot milk into egg mixture. Stir gently until sugar is dissolved. Stir in vanilla. Pour egg mixture into ramekins or dish. Place in a large baking dish or roaster and place in the oven. Pour hot water into the pan, carefully avoiding the flan dish(es), about halfway up the sides of the cups or dish. Bake 40 to 60 minutes for individual cups and 60 to 90 minutes for a large dish. They should be firmly set in the center.


Refrigerate for at least 4 hours or up to 2 days. To unmold, run a knife around the edges and flip onto a plate (it helps if you put the plate upside down directly on top of the dish -- especially if you made a large flan). If necessary (for really stubborn ones) dip the bottom of the dish briefly into hot water.

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