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TARTA DE GALLETAS (SPANISH LAYERED CUSTARD CAKE)

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INGREDIENTS

For the Custard:

• 1 LITER MILK (4 CUPS)
• 4 EGG YOLKS
• 1 CUP SUGAR
• 1/2 CUP CORNSTARCH
• 1 TSP VANILLA EXTRACT

For Assembly:

• 1–2 PACKS OF MARIA COOKIES (or any tea biscuits)
• 1/2 CUP MILK (for soaking the cookies)

For Chocolate Topping:

• 1 CUP DARK CHOCOLATE (CHOPPED)
• 1/2 CUP HEAVY CREAM
• (optional: 1 tbsp butter for shine)

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INSTRUCTIONS

1. MAKE THE CUSTARD

• IN A SAUCEPAN, HEAT THE MILK UNTIL WARM.
• IN A BOWL, WHISK EGG YOLKS, SUGAR, AND CORNSTARCH.
• ADD A LITTLE WARM MILK TO THE EGG MIXTURE TO TEMPER IT.
• POUR THE MIXTURE BACK INTO THE PAN AND COOK ON LOW HEAT, STIRRING CONSTANTLY UNTIL THICK.
• ADD VANILLA AND LET COOL SLIGHTLY.

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2. LAYER THE DESSERT

• DIP COOKIES BRIEFLY IN MILK AND LAY THEM IN A GLASS DISH.
• SPREAD A LAYER OF CUSTARD OVER THE COOKIES.
• REPEAT LAYERS (COOKIES + CUSTARD) UNTIL YOU RUN OUT.
• FINISH WITH A LAYER OF COOKIES ON TOP.

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3. ADD THE CHOCOLATE TOPPING

• HEAT THE CREAM UNTIL JUST BOILING, THEN POUR OVER CHOPPED CHOCOLATE.
• STIR UNTIL SMOOTH.
• POUR OVER THE TOP COOKIE LAYER AND SMOOTH OUT.

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4. CHILL

• REFRIGERATE FOR AT LEAST 4 HOURS OR OVERNIGHT.
• SLICE AND SERVE COLD.

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Let me know if you'd like this as a printable PDF or want a variation (like coffee or lemon flavor)!