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Santiago Tart by Miguel Maestre

Category: food

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  • Serves: 6-8
  • Time needed: 1 hour 45 mins
  • Difficulty Easy


  • 250g plain flour
  • 75g icing sugar
  • 125g cold butter, chopped
  • 3 egg yolks
  • pinch salt
  • Filling
  • 125g unsalted butter
  • 50g caster sugar
  • 2 eggs
  • 100g almond meal
  • 1 teaspoon plain flour
  • finely grated rind of 1 orange
  • finely grated rind of 1 lemon
  • 75g chocolate chips
  • icing sugar, to dust
  • double cream, to serve

Directions

  • Step 1

    Preheat oven to 175°C. Grease a 24cm round loose-based flan tin. 

  • Step 2

    Sift flour and icing sugar into food processor. Add butter. Process until crumbly. Add yolks and salt. Process until ingredients are combined. Wrap dough in plastic wrap. Refrigerate for 1 hour. 

  • Step 3

    Roll dough between two sheets of baking paper until large enough to line prepared tin. Lift dough into tin and press into sides. Refrigerate for 15 minutes. 

  • Step 4

    Line with baking paper. Fill with rice or baking beans. Cook in the oven for 10 minutes. Remove paper and rice. Return to oven for about a further 3 minutes or until tart shell is dry and lightly browned. Cool. 

  • Step 5

    To make filling, beat butter and sugar in small bowl of electric mixer until light and creamy. Add eggs one at a time, beating between additions. Stir in almond meal, flour, rind and chocolate chips. Spoon filling into tart shell. 

  • Step 6

    Cook in the oven for about 30–35 minutes or until the tip of a knife comes out clean when inserted. Cool completely. Dust with sifted icing sugar. Serve with cream. 


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