Tarta de la abuela | Custard cake
Hi cocinero! A few weeks ago I published a picture on Instagram and Facebook showing you a delicious cake I had prepared. I got several messages asking for the recipe so here you go. This is the recipe to prepare the perfect custard cake (tarta de la abuela or tarta de natillas in Spanish). The name gives you quite a good clue what this cake it about. You are about to prepare a cake with custard, chocolate custard and biscuits, nothing more, and without oven.
I really hope you like it. Don’t forget to send me pictures when you prepare it! See you next week cocinero❤
Difficulty: I can light the stove
1 l milk
400 g milk biscuits
150 g of sugar (not in the picture, sorry I forgot)
1 cinnamon stick
100 g of dark cooking chocolate
the zest of one lemon
STEP BY STEP
Warm the milk in a pot with the lemon zest and the cinnamon. Before it starts boiling remove from the hob. Cover with a dish/lid and let it stand for 20 minutes.
While the milk cools down, start soaking biscuits in a little bit of milk. Soak them on both sides but don’t leave them in the milk for a long time or they will break.
Cover the bottom of your baking tin with a layer of milk-soaked biscuits.
Mix the egg yolks, the corn flour and the sugar in a bowl.
Start adding the milk (use a strainer to remove traces of lemon and cinnamon) little by little mixing constantly with the rest of the ingredients. Heat up in the hob, keep stirring until the mixture as your desired texture (around 30 minutes). You are basically preparing custard.
Once the custard has your desired texture, set half of it apart, and in the half remaining in the pot, melt the chocolate and mix. You have now chocolate custard.
Come back to your baking tin where you have the biscuits and cover them with a layer of custard.
Put another layer of milk-soaked biscuits.
Add a layer of chocolate custard.
Add another layer of milk-soaked biscuits.
Add another layer of custard.
Add the last layer of milk-soaked biscuits.
And finally, add the last layer of chocolate custard. Cover with cling film and refrigerate overnight.
You can decorate it as you wish. Serve and enjoy cocinero!