Tarta de la Abuela Spanish Chocolate Biscuit Cake Recipe, Step by Step 2026

If you're craving the famous tarta de la abuela, with its layers of biscuits, creamy custard, and chocolate, your wish has been granted. This detailed step-by-step guide with photos will help you recreate the cake from your memories.

This no-bake dessert is a beloved Spanish classic, perfect for sharing with family and friends. The combination of softened biscuits, velvety custard, and smooth milk chocolate creates a truly irresistible treat.

Ingredients for Tarta de la Abuela

Makes 12 servings

• 1 liter whole milk
• 8 tablespoons sugar
• 6 egg yolks
• 5 tablespoons cornstarch
• 100 ml heavy cream
• 200 g milk chocolate
• 1 glass of milk (for dipping biscuits)
• About 40 rectangular biscuits (or as needed to form 3 layers)

How to Make Tarta de la Abuela Step by Step

1. Prepare the Mold

First, prepare a square or rectangular mold. To easily unmold the cake, line it with parchment paper (baking paper).

2. Heat Milk and Mix Yolks with Sugar

Start by preparing the custard filling. Heat 1 liter of milk in a saucepan. Meanwhile, in a bowl, mix 8 tablespoons of sugar with 6 egg yolks until the mixture lightens slightly.

3. Add Cornstarch

Add 5 tablespoons of cornstarch to the yolk and sugar mixture. Mix very well until no lumps remain.

4. Pour Hot Milk into Yolk Mixture

Slowly pour the hot milk into the yolk mixture while stirring constantly to prevent curdling.

5. Thicken the Custard

Transfer the mixture to a saucepan and cook over medium-low heat, stirring constantly, until it thickens. Once thickened, remove from heat and cover with plastic wrap. Set aside.

6. Make the Chocolate Cream

Now prepare the chocolate cream. Heat 100 ml of heavy cream in a saucepan or microwave. Place 200 g of milk chocolate in a bowl and pour the hot cream over it, stirring.

7. Mix the Chocolate Cream

Stir until you have a smooth chocolate cream. Cover with plastic wrap and set aside.

8. Prepare Milk for Dipping

To assemble the cake, pour a glass of milk into a bowl wide enough to easily dip the biscuits.

9. First Biscuit Layer

Dip each biscuit in the milk and place them in the mold to form a layer. If needed, cut some biscuits to fill gaps and make a complete layer. It won't be noticeable once the cake is assembled.

10. First Cream Layer

Pour half of the reserved custard over the biscuit layer and spread it evenly.

11. Second Biscuit Layer

Form a second layer of biscuits, dipping each one in milk before placing it in the mold.

12. Second Cream Layer

Cover this new biscuit layer with the remaining custard and spread it over the entire surface.

13. Third Biscuit Layer

Cover the custard with a third and final layer of biscuits, dipping each one in milk first.

14. Top with Chocolate Cream

Cover this last biscuit layer with the milk chocolate cream and spread it evenly over the surface.

15. Chill and Serve

Refrigerate the cake for at least 6 hours until it is cold and fully set. Serve well chilled.

Tips for the Best Tarta de la Abuela

Use the Right Biscuits

Rectangular biscuits like María or digestive work best. They soften nicely without becoming too mushy, and their shape makes layering easy.

Chill Thoroughly

For clean slices, refrigerate the cake for at least 6 hours, preferably overnight. This allows the layers to set and the flavors to meld.

Customize the Chocolate

Feel free to use dark chocolate for a richer flavor or add a splash of vanilla or cinnamon to the custard for extra warmth.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

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