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Introduction:
Teresitas Cream is a beloved dessert traditionally enjoyed during Holy Week celebrations in Spain and Latin America. This pastry features a delicate, crumbly crust filled with a luscious, smooth cream that perfectly balances richness and lightness. Its comforting flavor and texture make it a special treat during a time of reflection and festivity.
Ingredients:
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 cup unsalted butter, cold and cut into cubes
1 egg yolk
1 teaspoon vanilla extract
1 pinch of salt
For the cream filling:
2 cups whole milk
1/2 cup granulated sugar
4 egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon butter
How to make:
Prepare the crust:
In a bowl, mix flour, powdered sugar, and salt.
Add the cold butter cubes and rub them into the flour mixture until it resembles coarse crumbs.
Add the egg yolk and vanilla extract, kneading gently until the dough comes together.
Wrap in plastic and refrigerate for 30 minutes.
Prepare the cream filling:
In a saucepan, warm the milk until just below boiling.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.
Remove from heat, stir in vanilla extract and butter, then let cool.
Assemble:
Preheat oven to 180°C (350°F).
Roll out the dough on a floured surface and cut into small rounds or tartlet shapes.
Place dough pieces into greased tartlet pans or muffin tins, pressing gently to form shells.
Bake for 15-20 minutes or until lightly golden. Remove and cool.
Once cooled, fill each tart shell with the cream filling.
Serve:
Optionally dust with powdered sugar or garnish with cinnamon.
Serving and storage tips:
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