Pierce some holes in base of pastry case with fork and blind bake in moderate oven (approximately 180oC) for 10 minutes (covering pastry with baking paper and weighing down with baking beans will stop pastry from puffing up too much at this stage). Spread pastry into pan/plate pushing down with fingers until even (this pastry will be too crumbly to roll out), and pinch pastry edges together. Grease 24 cm ovenproof tart pan/plate and sprinkle lightly with flour. Add egg and mix just enough to bring pastry together, without kneading. Blend with fingers or mixer to reach crumb consistency. Sift flour and add chilled butter in small chunks. (This confectioner’s cream filling can be made in advance and stored in the fridge until needed). If, despite all your careful stirring, lumps appeared, pass cream through a sieve. Remove from heat and pour your confectioner’s cream into bowl.

Keep on low heat, stirring non-stop for 5 minutes. Place saucepan back on heat and slowly pour egg mix into milk in saucepan, stirring constantly. When milk almost reaches boiling, remove from heat and pour a tablespoon or so into cold mix, stirring constantly to avoid forming lumps. In a large cup/bowl, mix egg yolks, rest of sugar, cornflour, flour and cold milk until smooth and lump free. Place half litre milk and 3 tablespoons sugar in saucepan with rind of 1 lemon and heat. 2 tablespoons desiccated coconut (optional)Ĭonfectioner’s Cream (‘crema pastelera’): 1 ½ golden delicious apples, thinly sliced A delicious treat with a Camino de Santiago flavour.

Our foodie friends at FoodFiesta.ie, the Spanish food products and catering specialists based in Dublin, share something sweet you can bake this weekend: a traditional Spanish apple tart or ‘tarta de manzana’. Camino Ways Official – Camino de Santiago.

Tart in spanish