Tarta de Santiago

Very delicious!

I had some problems with the short crust pastry (as usual). It didn't seem to come together that easily, but remembering this pastry, I ignored the suggestion to add some milk, and time proved me right.

I did, however, leave it in the fridge for several hours instead of 30 minutes, so when I wanted to roll it out, it was much too hard. That wasn't really a problem, I had the time to let it get to nearly room temperature again. It was still quite hard but manageable when I started rolling it out, but when I finished, it was not only soft but also very sticky. I had to roll it out again, using a lot more flour this time.

Once I had filled the spring form pan with both the pastry and the filling, I considered cutting away the part of the pastry that stuck out (ca. 2 cm). I'm glad that I didn't as the filling rose and the pastry shrank, and in the end it came out just perfect.

The pastry had a distinctly eggy flavour - if you don't like that, just use another recipe for sweet shortcrust pastry. Other than the pastry, it was absurdly easy.

I used this template for the decoration - just place it on the cake, dust with icing sugar, carefully push the icing sugar on the cross aside and remove the paper cross with some tape.