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–+ servings
Cashew yema tarts with blue and yellow flower petals on a wood cutting board

Cashew Yema Tart Recipe

These tarts are sweet, milky, and very buttery due to the French style crust. Make sure to share these with friends before you eat them all yourself!
5 from 1 vote
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Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Filipino
Servings 24 tarts
Calories 225 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Tart Crust

  • 2 egg yolks
  • 225 grams unsalted butter, cut into chunks
  • 130 grams granulated sugar
  • ¼ teaspoon salt
  • 320 grams all-purpose flour

Filling

  • 3 egg yolks
  • 1 can condensed milk (~400 grams)
  • ½ teaspoon lemon zest
  • ½ cup chopped cashews
  • ¼ cup heavy cream

Instructions
 

Make Tart Crust

  • In food processor, add flour, sugar, salt, butter and pulse together until sandy.
    Sandy dough in food processor
  • Add in egg yolks and pulse until dough comes together, then stop.
    Clumpy dough in a food processor
  • Clump dough together and place on a cling wrap or parchment paper on a flat surface. Flatten to a rectangle and put in the fridge to chill for at least an hour.
    Wrapped tart dough with wax paper on marbled countertop
  • Preheat the oven to 180°C (350°F). Take a piece of dough and press it in a nonstick tart mold to press around the tart tin until dough forms shape. Remove excess overhang.
    A ball of tart dough being pressed in by a thumb in a tart tin
  • Poke holes at the bottom of the crust with a fork. Bake the tart crusts in preheated oven until lightly golden brown.
    Yema tart dough in tin docked with fork
  • Remove crusts from the oven to cool completely. Once cool, remove the shells from tart tins.
    Baked tart shells on a dark gray baking sheet

Make Filling

  • In a saucepan on low medium heat, add condensed milk, egg yolks, milk, lemon zest, and chopped nuts. Stir as mix starts to bubble and simmer.
    A pot filled with condensed milk, nuts, milk and egg yolks
  • Continue stirring as it boils to a thick paste and turn off the heat when the filling starts to pull away from the sides and the bottom of the pot. It should resemble a very loose bread dough. Pour out the filling in a clean bowl to stop the cooking process and allow to cool to room temperature.
    Yema tart filling cooked
  • Fill the cooled tarts with the cooked yema filling using a small spoon and flatten the tarts with the back of your spoon or offset spatula. Optional: top with some chopped nuts
    Overhead shot of filled cashew yema tart shells
  • Allow the tarts to cool in room temperature until the surface is no longer sticky and has a smooth top. It may take a few hours or one day.
    Closeup on cashew yema tarts with blue and yellow flower petals

Nutrition

Calories: 225kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 69mgSodium: 49mgPotassium: 102mgFiber: 0.5gSugar: 15gVitamin A: 369IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword baked, nuts, pastry, tarts