MANILA, Philippines — One yummy yema tart that is loaded with a mix of chopped pistachio and cashew nuts. What can be more perfect for a snack or dessert than that?
Chef Anna Octaviano thought so, too, so she picked this Pistachio-Cashew Crusted Yema Tart recipe to highlight when she conducted a cooking demonstration at the recently concluded Bakery Fair 2025.
Here is the recipe she is sharing with Philstar.com.
Pistachio-Cashew Crusted Yema Tart
Ingredients:
225 grams Bravo Buttercreme Margarine
120 grams powdered sugar
1/4 tsp. salt
1 egg
30 grams powdered milk
280 grams all-purpose flour
1 tsp. baking powder
For the filling:
1 can Bravo Condensed Milk
3 egg yolks
30 grams Bravo Buttercreme Margarine
80 grams chopped cashew nuts
80 grams chopped pistachio nuts
Procedure:
1. Soften margarine and powdered sugar in a mixer with paddle attachment.
2. Add salt and egg.
3. Mix in powdered milk, all-purpose flour and baking powder until mixture forms into a firm ball.
4. Chill for at least an hour.
5. Prepare the filling. Cook condensed milk over medium heat until it thickens at about 130°C for 12 minutes. Mix egg yolks and butter in a bowl, and gradually pour in cooked condensed milk while whisking. Bring back to heat and continue cooking for 5 more minutes or until it slightly darkens in color and thickens.
6. Let it cool down and set.
7. Divide cooled yema into 30-gram portions and form each into a ball.
To assemble:
1. Divide chilled tart crust into 50-gram portions and form each into a ball.
2. Gently flatten tart crust and place portioned yema at the center. Bring edges of the crust up and seal tightly by forming it back to a ball.
3. Press each into prepared molder and firmly press.
4. Top with a mix of chopped cashew and pistachio nuts.
5. Bake in a pre-heated 160°C oven for 15 to 20 minutes or until it turns golden brown.