Tarta de Santiago Spanish dessert

The Tarta de Santiago may be the most misleading dessert in Spain. This violates all my dessert rules: no chocolate, room temperature served and always arrives pre-made from a package.

I used a 9-inch glass pie dish for this recipe

Crust

1 egg

⅔ cup sugar

1¼ heaping cups of flour  

Filling

4 eggs

1¼ cups of sugar

Grated zest from one lemon

2 cups of finely ground almonds

Topping

Powdered sugar

Fresh fruit

Your family will love this dessert!

Crust

Beat the egg and sugar with one tablespoon of hot water until the mixture is creamy.

Fold in the flour using a rubber spatula, until the dough no longer sticks to the sides of the bowl. You many need more flour to achieve the right consistency.

Filling

Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by over processing.

Beat the eggs and sugar for about one minute until creamy.

Using a rubber spatula, fold in the lemon zest and ground almonds.

Assembly

Preheat the oven to 350°F

Roll the dough out on a floured surface and then fit into a well greased baking mold.

Prick with a fork and then pour the filling over the base.

Bake for about 30 minutes, until the cake is golden brown.

Allow the cake to cool in the pan, and then transfer to a serving dish.

Decorate with powdered sugar and fruit if desired.

Easy and delicious!