Classic Yema Tart: A Filipino Delight with Buttery Crust & Nutty Crunch
Introduction to Yema Tarts
Yema tarts are a beloved Filipino dessert that combines the rich, caramel-like sweetness of yema custard with a crisp, buttery tart shell. This delicacy is an evolution of the traditional yema, a popular Filipino confection made from egg yolks and condensed milk. The addition of a tart crust not only enhances the texture but also balances the overall sweetness of the filling.
These tarts are often found in bakeries and pasalubong centers across the Philippines, making them a favorite treat for gifting or enjoying with family over coffee or tea. But what exactly makes yema tarts so special, and how do they differ from other custard-based pastries?
What is Yema?
The term yema comes from the Spanish word for “egg yolk.” This confectionery originated from Spanish colonial times when excess egg yolks, left over from using egg whites for construction materials (as a binding agent for building churches), were turned into sweet treats. Traditionally, yema is cooked until thick, shaped into bite-sized balls, and coated with sugar.
When incorporated into tarts, yema retains its rich, creamy texture but is slightly adjusted to remain soft enough for spreading. This results in a silky-smooth filling with a deep caramelized flavor, making it the star of the dessert.
Why Are Yema Tarts So Popular?
There are several reasons why yema tarts have captured the hearts of many dessert lovers:
- Rich, Creamy Texture – The yema filling has a custard-like consistency that contrasts beautifully with the crisp tart shell.
- Perfect Sweetness Balance – The buttery crust offsets the sweetness of the condensed milk, making it satisfying but not overpowering.
- Nostalgia & Tradition – Many Filipinos grew up eating yema as candy, and these tarts offer a more indulgent way to enjoy that nostalgic flavor.
- Ideal for Gifting – Their elegant appearance and long shelf life make them perfect for presents or souvenirs.
What Makes a Great Yema Tart?
A perfect yema tart has three essential qualities:
1. Buttery and Crisp Tart Crust
A well-made tart shell should be light, crisp, and buttery, providing a delicate crunch that complements the creamy filling. The dough should be made with cold butter to achieve a flaky texture, similar to a shortcrust pastry.
2. Smooth and Luscious Yema Filling
The filling should have a silky, spreadable consistency—not too runny or too firm. Cooking it slowly over low heat prevents it from curdling and ensures a rich, caramelized flavor.
3. Crunchy and Flavorful Toppings
Many variations of yema tarts include toppings such as chopped cashews, almonds, or grated cheese to add an extra layer of texture. The nutty crunch balances the smoothness of the filling, making each bite more exciting.
Common Questions About Yema Tarts
1. How are Yema Tarts Different from Egg Tarts?
Yema tarts differ from Portuguese or Hong Kong egg tarts because they do not have a custard base made with fresh milk or cream. Instead, the filling is thickened with condensed milk and egg yolks, resulting in a more caramelized, chewy texture rather than a soft, wobbly custard.
2. Can I Make Yema Tarts Without an Oven?
Yes! If you don’t have an oven, you can use store-bought tart shells or cook the crust using a stovetop or toaster oven. Alternatively, you can turn this into a “no-bake” version by using crushed graham crackers and butter for the base.
3. How Long Do Yema Tarts Last?
Yema tarts can last up to 5 days at room temperature if stored in an airtight container. If refrigerated, they can stay fresh for up to 2 weeks. However, the tart shell may lose its crispness over time, so they are best enjoyed fresh.
4. Can I Reduce the Sweetness of Yema Filling?
If you find yema too sweet, you can balance the flavor by:
Adding a pinch of salt to the mixture.
Using evaporated milk instead of condensed milk.
Mixing in a bit of cream cheese for a tangy contrast.
5. What Are Some Unique Twists on Yema Tarts?
Yema tarts are versatile and can be customized in different ways:
Chocolate Yema Tarts – Add cocoa powder or melted chocolate to the yema filling.
Cheese-Topped Yema Tarts – Sprinkle grated cheese for a sweet-savory combination.
Coconut Yema Tarts – Mix in shredded coconut for a tropical twist.
Pairing Yema Tarts with Drinks
To elevate the experience, yema tarts pair wonderfully with:
- Coffee – The bitterness of black coffee balances the sweet custard.
- Milk Tea – A creamy milk tea complements the richness of the tart.
- Hot Chocolate – For a decadent, indulgent treat.
Yema tarts showcase the best of Filipino desserts—simple yet indulgent, rich yet balanced. Whether enjoyed as a homemade treat or purchased from a local bakery, these tarts are a testament to the Filipino love for sweets and tradition.
Classic Yema Tart Recipe
Course: DessertCuisine: FilipinoDifficulty: Easy12
servings20
minutes35
minutes300
kcalA Creamy Filipino Dessert with a Buttery Crust & Nutty Crunch
Yema tarts are a delightful Filipino treat featuring a crisp, buttery tart shell filled with a rich, caramel-like custard made from condensed milk and egg yolks. Topped with nuts for an added crunch, these tarts are the perfect balance of creamy and crunchy textures.
Ingredients
- For the Tart Crust:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
3 tbsp powdered sugar
1 egg yolk
2 tbsp cold water
- For the Yema Filling:
1 can (300ml) sweetened condensed milk
3 egg yolks, beaten
¼ cup unsalted butter
1 tsp vanilla extract
¼ cup chopped cashews or almonds (optional, for topping)
Directions
- Step 1: Prepare the Tart Crust
- In a bowl, mix flour and powdered sugar.
- Add cold butter and cut into the flour using a pastry cutter or fork until it resembles coarse crumbs.
- Add egg yolk and cold water, then mix until the dough comes together.
- Wrap in plastic wrap and refrigerate for 15 minutes.
- Preheat oven to 350°F (175°C).
- Roll out the dough on a lightly floured surface to about ⅛ inch thick.
- Cut into circles and press them into tart molds. Prick the bottom with a fork.
- Bake for 12-15 minutes, or until lightly golden. Let them cool.
- Step 2: Make the Yema Filling
- In a saucepan over low heat, melt the butter.
- Add condensed milk, egg yolks, and vanilla extract, stirring continuously to prevent curdling.
- Cook until the mixture thickens (8-10 minutes). It should be spreadable but not too runny.
- Remove from heat and let it cool slightly.
- Step 3: Assemble the Yema Tarts
- Spoon the yema filling into the baked tart shells, spreading evenly.
- Sprinkle with chopped cashews or almonds on top for extra crunch.
- Let the tarts set for at least 15 minutes before serving.
Notes
- For extra crunch: Toast the nuts before adding them.
- For a caramelized top: Use a kitchen torch to lightly brown the yema filling.
- Add citrus flavor: Stir in a bit of lemon zest into the yema mixture.
- Grocery List for Classic Yema Tart
🧁 Baking Essentials
✅ 1 ½ cups all-purpose flour
✅ ½ cup unsalted butter (cold, cubed)
✅ 3 tbsp powdered sugar
✅ 3 egg yolks (for crust & filling)
✅ 2 tbsp cold water
🥄 Yema Filling Ingredients
✅ 1 can (300ml) sweetened condensed milk
✅ ¼ cup unsalted butter
✅ 1 tsp vanilla extract
🥜 Toppings (Optional)
✅ ¼ cup chopped cashews or almonds
Would you love to try making these at home? Let me know if you’d like a step-by-step guide or some customization ideas! 😊
