Carob Tart — Continente / The Healthy Sins Version
This formula published by Continente and credited to The Healthy Sins makes a carob-and-wheat base and a filling with egg yolks, brown sugar, carob, cocoa, almond, cinnamon, vanilla and lemon. It is a quantified contemporary interpretation, not a historical Algarve specification. Other published formulas omit cocoa and vanilla, use separated whole eggs and rely on shortcrust pastry; the versions are not merged.
- Yields
- 8 servings
- Prep
- 25 min
- Cook
- 40–60 min in the method; 75 min published total
- Total time
- 75 min
Ingredients
- 25 g / 0.9 oz Carob flour for the base
- 100 g / 3.5 oz Wheat flour, sifted
- 50 g / 1.8 oz Icing sugar
- 50 g / 1.8 oz Softened butter
- 1 coffee spoon Salt
- 1 Egg for the base
- 4 Egg yolks for the filling
- 180 g / 6.3 oz Light brown sugar
- 120 ml / 4.1 fl oz Cold water
- 60 g / 2.1 oz Carob flour for the filling
- 35 g / 1.2 oz Cocoa powder for the filling
- 65 g / 2.3 oz Almond flour
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- to taste Lemon zest
- 40 g / 1.4 oz Melted butter for the filling
- Amount not stated Cocoa powder for dusting
Method
Heat the oven to 180°C / 350°F.
Combine the 25 g / 0.9 oz carob flour, wheat flour, icing sugar, softened butter, salt and base egg.
Knead by hand until smooth and mouldable. Press it over the base and sides of a tart tin; the source does not state its diameter.
Bake the base at 180°C / 350°F for 10–15 minutes.
Meanwhile, beat the four egg yolks with the brown sugar and cold water.
Add the 60 g / 2.1 oz carob flour, 35 g / 1.2 oz cocoa, almond flour, cinnamon, vanilla, lemon zest to taste and melted butter. Beat until smooth.
Remove the base from the oven, pour in the filling and bake again at 180°C / 350°F for 30–45 minutes, until the filling is firm.
Leave to cool before unmoulding. Dust with cocoa; the source publishes no additional quantity for this finish.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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