Orujo Tarta

Introduction to Orujo Tarta

Orujo Tarta is a delightful Spanish dessert that celebrates the unique flavors of orujo, a traditional Spanish pomace brandy. Originating from the lush regions of Northern Spain, particularly in Galicia, this rich and creamy cake is a testament to the Spanish art of utilizing local liquors in culinary arts. Orujo, akin to Italian Grappa, emerged as a byproduct of winemaking, distilled from the skins, seeds, and stems of grapes. Over time, its robust yet versatile flavor found its way into various gastronomic delights, including this delectable tarta. Orujo Tarta is now enjoyed as a staple in festive gatherings and a comfort dessert to savor year-round.

Ingredients

• Eggs - 5 large
• Sugar - 200g
• Milk - 500ml
• Orujo - 60ml
• Gelatin - 20g
• Flour - 150g
• Butter - 50g
• Vanilla Extract - 1 teaspoon
• Cream - 250ml
• Ground Cinnamon - 1 teaspoon
• Lemon Zest - from one lemon

Preparation

Step 1: Preparing the Base

Begin by preparing the base of your Orujo Tarta. In a medium-sized bowl, combine butter and sugar until the mixture is light and fluffy. Gradually add in flour, ensuring it's well incorporated. Press this mixture evenly into the bottom of a greased springform pan. Refrigerate while preparing the filling.

Step 2: Making the Orujo Filling

In a large saucepan, heat milk until it reaches a gentle simmer. In a separate bowl, whisk together eggs and sugar until pale and thick. Slowly pour in the hot milk, whisking continuously to avoid curdling. Return the mixture to the pan and cook gently over low heat until thickened. Remove from heat, then stir in vanilla extract, lemon zest, and orujo.

Step 3: Adding Gelatin

Sprinkle gelatin over cold water and let it set for about 5 minutes. Once set, gently heat until dissolved. Stir this into the warm orujo filling, ensuring it blends evenly. Allow to cool to room temperature.

Step 4: Whipping the Cream

With a hand mixer, whip cream until it forms soft peaks. Gently fold the whipped cream into the cooled orujo filling mixture, maintaining a light and airy texture.

Step 5: Assembling the Tarta

Pour the completed filling over the prepared crust in the springform pan. Smooth the top with a spatula. Refrigerate the tarta for at least 4 hours, or until fully set.

Cooking Process

The Orujo Tarta itself does not require cooking as such, but rather a careful assembly of layers and allowing time to set. Time management is key, especially with the various stages needing cooling and chilling.

Setting the Timer

Ensure you allocate enough time for each stage: chilling the base (15 minutes), preparing the filling (15 minutes), and setting the entire tarta (at least 4 hours). Using a cooking timer will enhance your ability to manage these intervals effectively.

Enjoying Your Orujo Tarta

Once firmly set, carefully remove the tarta from the springform pan and transfer it to a serving platter. Dust the top with cinnamon for an extra layer of flavor. This dessert is best enjoyed chilled, with its complex flavors creating a delightful finish to any meal. Serve slices with a complementary dessert wine or coffee, enhancing the rich, aromatic experience the tarta offers.