Tarta Castellana

Ingredients

While the original Tarta Malagueña hails from the Spanish region of Malaga and is known for its use of local ingredients such as almonds and citrus fruits, our adaptation, Tarta Castellana, embraces the flavors and culinary traditions of Castilian-Leonese cuisine. This version incorporates the essence of Castilian-Leonese cuisine by using ingredients commonly found in the region, such as cinnamon and a buttery crust. The result is a dessert that pays homage to the original while offering a unique twist that reflects the culinary heritage of Castilian-Leonese cuisine. We alse have the original recipe for Tarta Malagueña, so you can check it out.

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg 1 large egg
• For the custard filling: For the custard filling:
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• For garnish: For garnish:
• Powdered sugar Powdered sugar
• Freshly whipped cream Freshly whipped cream

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 34g, 18g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, cold butter cubes, sugar, and salt. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. 3.
   Add the egg to the mixture and knead until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a separate bowl, whisk together the ground almonds, milk, sugar, eggs, cinnamon, lemon zest, and orange zest until well combined.
5. 5.
   Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch tart pan. Press the dough into the bottom and sides of the pan, trimming any excess.
6. 6.
   Pour the almond custard filling into the prepared crust.
7. 7.
   Bake the tart in the preheated oven for 35-40 minutes, or until the custard is set and the crust is golden brown.
8. 8.
   Remove the tart from the oven and let it cool completely.
9. 9.
   Once cooled, dust the tart with powdered sugar and serve with a dollop of freshly whipped cream.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for a smooth custard texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Lemon and orange zest — Use a microplane or fine grater to zest the citrus fruits, making sure to only grate the outer colored part of the peel, avoiding the bitter white pith.

Tips & Tricks

• For a more pronounced citrus flavor, add a few drops of lemon or orange extract to the custard filling.
• Serve the tart slightly warm for an extra comforting experience.
• If you prefer a sweeter crust, you can add a tablespoon of powdered sugar to the dough mixture.
• Experiment with different garnishes such as toasted almond slices or a drizzle of honey for added flavor and visual appeal.
• To achieve a crispier crust, blind bake the tart shell for 10 minutes before adding the custard filling.

Serving advice

Serve Tarta Castellana at room temperature or slightly warm. Accompany each slice with a dollop of freshly whipped cream for a luxurious touch. This dessert pairs perfectly with a cup of aromatic coffee or a glass of sweet dessert wine.

Presentation advice

To enhance the visual appeal of Tarta Castellana, dust the powdered sugar in a decorative pattern on top of the tart. You can also garnish with a sprig of fresh mint or a twist of citrus zest for an elegant finishing touch.