Tarta Milhojas
My sister got married in Toro, Spain and we had a traditional Spanish dessert tarta milhojas de crema pastelera y nata as her wedding cake.
It took a while for me to source a recipe and even longer for me to translate it into English but I got there in the end.
Tarta Milhojas is essentially puff pastry cooked and layered up in a similiar way to a mille feuille. The layers are of puff pastry, crème pâtissière and slightly sweetened cream with chocolate shavings.
Tarta Milhojas recipe

For pastry
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3 sheets of puff pastry - home made or shop bought
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100g caster sugar
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little cocoa powder for dusting (drinking chocolate is fine or you can leave this out)
For crème pâtissière
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6 large free range egg yolks
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1 Vanilla pod
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500 ml full fat/whole milk (you can use semi skimmed but it won't be as creamy)
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25g corn flour
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10g plain flour
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150g caster sugar
For sweetened cream
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200ml double cream (or whipped cream)
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20g icing sugar
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100g of good dark chocolate (at least 60% cocoa solids)
FYI - If you have your own recipe for creme pat or one you have been using for a while feel free to use this. This is my own that I have come up with after trying a lot of recipes and a little bit of experimenting, this also gives the quantities needed for this recipe.
Method
Preheat oven to 180 degrees
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Put milk in pot and bring to the boil
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Whisk egg yolks, flours and sugar together
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When the milk has boiled pour around 1/3 of it into egg mixture and keep whisking until combined
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Pour this mixture into the saucepan and keeping whisking over a medium heat until it thickens well.
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Once thickened put into a bowl, cover with clingfilm and put into the fridge until cold.
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Sprinkle 25g of caster sugar on each layer of puff pastry and use a rolling in to roll over it gently (or use your hands to pat it in)
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Use a fork to lightly prick each sheet
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Bake each sheet for around 8 minutes or until lightly golden. Set aside to cool
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Put cream and icing sugar in a bowl and whip until it stands in stiff peaks. Put into fridge until you are ready to use.
To assemble
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Spread half of the creme pat on top of 1 sheet off puff pastry
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Place second sheet of puff pastry on top and cover with the rest of the creme pat
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Place 3rd sheet on top and either spread the cream or pipe it on top
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Dust with cocoa powder
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Done!

