Recipe:

Yields 18 tarts

Tart Crust:

210 g flour

50 g sugar

110 g butter, very soft 

1 egg 

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Yema Filling:

300 ml condensed milk

3 egg yolks 

1 tbsp butter

1 tsp vanilla extract

100g chopped cashews

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Meringue:

3 egg whites

white sugar (measure the weight of the three egg whites and double it to get the amount of sugar needed)

Recipe

1. Combine all tart crust ingredients and mix until a smooth, uniform dough forms. Refrigerate for 30 minutes.

2. In a saucepan, whisk together the condensed milk and egg yolks. Cook over medium heat, stirring continuously, until the mixture thickens and turns slightly darker in color.

3. Remove the yema filling from heat and immediately stir in the butter and vanilla extract until fully incorporated. Fold in the chopped cashews. Allow the mixture to cool to room temperature, then refrigerate.

4. Divide the chilled tart dough and press evenly into greased boat-shaped tart molds, forming a crust approximately 1/8 inch thick.

5. Prick the dough evenly with a fork. Bake at 350°F (175°C) for 8–12 minutes, or until lightly golden.

6. To prepare the meringue, whisk the egg whites until foamy. Gradually add the sugar while whisking on high speed, continuing until stiff peaks form.

7. Fill the baked tart shells with the yema filling and pipe the meringue on top. Bake at 225°F (107°C) for 25–30 minutes, or until the meringue is set and no longer sticky to the touch.

8. Store in an airtight container or wrap individually in decorative cellophane.