Sabor Tartaleta Recipe
Make Sabor Tartaleta Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tart Shell
Sabor Filling (Creamy Citrus-Cardamom)
Topping & Finish
Method
Tart Shell
- 1
Make dough
In a medium bowl whisk together 1.5 cups all-purpose flour, 0.25 cup powdered sugar, and 0.125 tsp salt. Add 0.5 cup (1 stick) cold unsalted butter cut into small cubes. Using a pastry cutter or fingertips, cut butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.
- 2
Bind dough
Whisk 1 egg yolk with 1 tablespoon cold water, then add to the flour-butter mixture. Gently mix with a fork until dough begins to come together. Press dough against the bowl to form a disc; do not overwork. If too dry, add an extra 1/2 teaspoon cold water.
- 3
Chill
Wrap dough disc in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the butter so the crust stays tender and flaky.
- 4
- 5
Blind bake
Preheat oven to 375°F (190°C). Line the chilled tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until golden at edges. Remove from oven and allow to cool on a rack. Reduce oven to 325°F (163°C) if baking additional shells.
Sabor Filling (Creamy Citrus-Cardamom)
- 6
Warm milk and aromatics
In a medium saucepan combine 1 cup whole milk, 0.5 cup heavy cream, 1 tablespoon orange zest, 0.5 tablespoon lime zest, and 0.25 tsp ground cardamom. Warm over medium heat until it just begins to steam and small bubbles form at the edge; do not boil. Remove from heat and let steep for 5 minutes to infuse flavors.
- 7
Whisk yolks and dry starch
Meanwhile, in a bowl whisk 3 egg yolks with 0.75 cup granulated sugar until slightly pale. Whisk in 2 tablespoons cornstarch until smooth and no lumps remain.
- 8
Temper and thicken
Slowly pour about one-quarter of the warm milk mixture into the yolk mixture while whisking constantly to temper the yolks. Then pour the tempered yolk mix back into the saucepan with the remaining milk mixture. Return to medium-low heat and cook, whisking continuously, until the mixture thickens and comes to a gentle boil (about 2–4 minutes). Once thick and glossy, cook for 30 seconds more while whisking to activate the cornstarch.
- 9
Finish custard
Remove from heat and whisk in 2 tablespoons unsalted butter and 0.5 teaspoon vanilla extract until fully incorporated and smooth. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the zest if desired. Press plastic wrap directly onto the surface of the custard to prevent a skin and chill for at least 1 hour until completely cold and set.
Assemble & Finish
- 10
Fill tart
When shell is cool and custard is chilled, spoon or pipe the chilled Sabor filling into the tart shell, smoothing the top with an offset spatula. Leave a small edge if you prefer to add toppings.
- 11
Prepare glaze (optional)
If using, warm 2 teaspoons apricot jam with 1 teaspoon water in the microwave or a small saucepan until loose. Brush a thin layer over fresh berries to give shine and help them adhere to the custard.
- 12
Top and garnish
Arrange 1 cup fresh berries on top of the custard as desired. Sprinkle 2 tablespoons toasted sliced almonds over the berries. Dust the tart lightly with 1 teaspoon powdered sugar just before serving.
- 13
Chill before serving
Refrigerate the assembled tart for 15–30 minutes to let flavors meld and filling firm slightly. Serve chilled or at cool room temperature.
