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A super duper easy Yema Tart made with a pinipig and Skyflakes Crust. The filling is slightly tart from a bit of dalandan juice. It can be made with Filipino pantry staples that you already have.
So I was looking through the internet for research on cracker based crust and I stumbled upon a recipe known both as Atlantic Beach Tart or North Carolina Beach Pie. Bill Smith from Crooks Corner is known for this recipes, but he does not claim to have invented it.
What drew me to the recipe is that the filling is made with condensed milk and egg yolks. So very much like yema and Leche Flan. Which got me thinking… is this where the idea came from? I have no idea. I did have all the ingredients for this pie in my pantry.
A few ingredients were replaced. A mix of toasted pinipig is mixed with some skyflakes and instead of lemon juice, dalandan juice was used.
Let’s make this Yema Tart!
This is what you will need for the crust:
Here is what you will need for the filling:
Pre-Heat oven to 350C.
Spray a long rectangular tart pan 13 3/4 x 4 3/8 (with removable bottom) with a butter or coconut oil.
First you will need to toast the pinipig. To do that place a fry pan on a stove and turn the heat to medium/low. Pour in the whole bag of pinipig and stir until it smells toasted and the puffed rice gets crispy. About 5-7 minutes. Don’t walk away from the stove. It burns easily.
Next we are going to blitz the pinipig in a food processor. You can pour it in the processor while still hot and blitz until it looks like sand. Now break in the 4 packets of skyflakes and blitz again. Add in the sugar and melted butter and blitz one more time.
Transfer the pinipig and skyflakes crust into the tart pan and press along the bottom and sides of the pan making sure it is tight with no gaps.
Bake for 10 minutes in the oven to set.
While the crust is baking make the filling. Place the condensed milk in a bowl and add in the egg yolks, whole egg and dalandan juice. Mix well until it’s all nice and smooth.
Once the tart has done baking you can put in the filling. There is no need to wait for the crust to cool down. Bake the Yema Tart for 15-20 minutes until there is no jiggle. Take out of the oven and cool to room temperature.
Once it’s cooled to room temperature place in the fridge for at least 2 hours or overnight to fully set. Don’t skip on this part as if you try to cut into it while warm, it will all fall apart.
There are many options here, but we just left it as is. You can dust with some powdered sugar or even top with whipped cream. Cut into serving portions and have for dessert. It’s great after a meal of seafood.
Yes of course! You can use calamansi juice to keep it Filipino or even lemon or lime juice.
Yes the best place is to order from Sarap Now.
Here is a link to the tart pan. Yes it does need to have a removable bottom, it makes life easier when serving and cutting.
Yes you can. Just line it with some foil with overlap on the side so you can easily lift it up when it’s set.
You can put the pinipig and skyflakes in a ziplock bag and smash it all with a wooden spoon then transfer it to a bowl and add in the butter and sugar and mix well.
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