Yema: Custard Tart With Cashew
Once in a while we all crave for something really sweet, especially after a filling meal. Yema is a sweet delicacy in the Philippines. It’s like custard and is often formed into small balls and wrapped in colored cellophane.
For this recipe, I took the Yema concept to prepare mini custard pies, like those I would pick up from the Chinatown bakery.
I didn’t add in ground peanuts as the traditional Yema would have them. Instead, I topped each tart with whole roasted cashew nuts. Of course, you can decide how much cashew to put atop your tarts.
1 can (14 oz) condensed milk (Id you want tarts that are less sweet, use 3/4 can instead.)
2 egg yolks, beaten (save egg whites to brush tart crust)
3 tbsp unsalted butter
6 Mini Graham cracker pie crusts
2 tbsps whole roasted cashew nuts, unsalted
Melt the butter in a heated medium sauce pan. Add the condensed milk. Cook for 3 minutes in medium heat,, stirring constantly with a wire whisk. Add the egg yolks, stirring the mixture and allowing to cook for another 2 minutes. Turn heat off and let the mixture cool. Meanwhile, preheat oven to 375 degrees. Beat the egg whites. Brush each pie crust with the beaten egg whites. Place the crusts in a flat cookie sheet and bake in the oven for 5 minutes. Place the baked crusts on a plate and fill each one with about 3 tsps of the custard. Top each tart with cashew nuts. Serve warm or let chill in the refrigerator, if desired, before serving.