20 Exquisite Spain Recipes Desserts Traditional

Craving a sweet escape to Spain without leaving your kitchen? Dive into these 20 Exquisite Spanish Dessert Recipes—where flaky churros meet creamy flan, and every bite feels like a sun-soaked fiesta. Whether you’re a pastry pro or a baking newbie, these traditional treats are surprisingly simple to whip up. Ready to sweeten your day? Let’s explore Spain’s most irresistible desserts!

Classic Spanish Flan

Silky, caramel-kissed flan is a showstopper dessert that feels fancy but comes together with just a few pantry staples.

Ingredients:

• 3/4 cup granulated sugar (for caramel)
• 1 (14 oz) can sweetened condensed milk
• 1 1/4 cups whole milk
• 3 large eggs
• 2 large egg yolks
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Make the caramel: Heat 3/4 cup sugar in a small saucepan over medium heat, stirring constantly with a wooden spoon until melted and amber-colored (about 5 minutes). Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside.
2. Prep the custard: In a blender, combine sweetened condensed milk, whole milk, eggs, egg yolks, vanilla extract, and salt. Blend until completely smooth (about 30 seconds).
3. Bake: Pour custard over the hardened caramel in the cake pan. Place the pan in a large roasting dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan. Bake at 350°F for 50–55 minutes until the edges are set but the center still jiggles slightly.
4. Chill: Cool the flan to room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The magic of flan? That moment when you flip it and the golden caramel cascades down the sides—pure dessert drama!

Tip: For ultra-smooth custard, strain the blended mixture through a fine-mesh sieve before baking.

Churros with Chocolate Sauce

Nothing beats the warm, cinnamon-sugar crunch of homemade churros dipped in velvety chocolate sauce—perfect for weekend treats or impromptu dessert nights!

Ingredients

• 1 cup water
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus extra for frying
• 1 cup all-purpose flour
• 1 large egg
• 1/2 cup granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1/2 tsp vanilla extract

Instructions

1. Make the dough: In a saucepan, combine 1 cup water, 2 tbsp sugar, 1/2 tsp salt, and 2 tbsp oil. Bring to a boil, then remove from heat. Stir in flour until a smooth ball forms. Cool slightly, then beat in the egg until glossy.
2. Fry the churros: Heat 2 inches of oil in a deep pot to 375°F. Pipe 4-inch strips of dough directly into the oil using a star tip. Fry 2-3 minutes per side until golden. Drain on paper towels.
3. Coat: Mix 1/2 cup sugar and 1 tsp cinnamon in a shallow dish. Roll warm churros in the mixture.
4. Make the sauce: Heat 1/2 cup heavy cream until steaming. Pour over chopped chocolate and let sit 1 minute. Add 1/2 tsp vanilla and whisk until smooth.

The magic here? That crisp, airy interior from piping the dough straight into hot oil—no fancy equipment needed!

Tip: For extra crunch, fry churros in small batches to maintain oil temperature.

Crema Catalana

Crema Catalana

This Spanish custard is like a dreamier crème brûlée—silky, citrusy, and crowned with a crackly caramelized sugar top. No torch? No problem (we’ve got a broiler hack!).

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1 cinnamon stick
• Zest of 1 large lemon (about 2 tsp)
• Zest of 1 large orange (about 1 tbsp)
• 4 large egg yolks
• ½ cup granulated sugar, plus ¼ cup for topping
• 2 tbsp cornstarch

Instructions

1. In a saucepan, combine whole milk, heavy cream, cinnamon stick, lemon zest, and orange zest. Heat over medium until steaming (about 5 minutes), then remove from heat and let steep 15 minutes.
2. Whisk egg yolks, ½ cup sugar, and cornstarch in a bowl until pale and thick. Slowly whisk in the warm milk mixture (discard cinnamon stick).
3. Return to the saucepan and cook over medium-low, stirring constantly, until thickened (8–10 minutes—it should coat the back of a spoon). Strain into four 6-oz ramekins and chill 4 hours.
4. Before serving, sprinkle 1 tbsp sugar evenly over each custard. Broil on a baking sheet 3–5 inches from heat for 1–2 minutes until caramelized (watch closely!). Let sugar harden 1 minute.

The magic? That citrus-kissed custard stays luxuriously creamy under its glass-like sugar shell—no fancy torch required.

Tip: For extra flavor, swap the cinnamon stick for a vanilla bean (split and scraped) or 1 tsp vanilla extract.

Tarta de Santiago

This Tarta de Santiago is a rustic Spanish almond cake with a citrusy kick—simple to make but impressive enough for any gathering.

• 2 cups almond flour
• 3 large eggs
• 1 cup granulated sugar
• Zest of 1 lemon
• Zest of 1 orange
• 1 tsp vanilla extract
• 1/4 tsp salt
• Powdered sugar (for dusting)

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 3 large eggs, 1 cup granulated sugar, and 1 tsp vanilla extract until pale and slightly thickened, about 2 minutes.
3. Fold in 2 cups almond flour, the zest of 1 lemon, the zest of 1 orange, and 1/4 tsp salt until just combined.
4. Pour the batter into the prepared pan and bake for 25–30 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.
5. Let cool completely, then dust generously with powdered sugar (traditionally through a stencil of the Cross of Santiago, if you have one!).

The magic of this cake? It’s gluten-free by nature, with a rich marzipan-like texture that pairs perfectly with coffee or dessert wine.

Tip: For extra depth, toast the almond flour in a dry skillet over medium heat for 3–4 minutes before using—just let it cool first!

Polvorones

These melt-in-your-mouth Polvorones (Spanish shortbread cookies) are buttery, crumbly, and dusted with powdered sugar—perfect for holiday gifting or cozy afternoon tea.

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup finely ground almonds (or pecans)

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy, about 2 minutes.
3. Whisk together the flour, salt, and ground almonds in a separate bowl, then gradually mix into the butter mixture until just combined (dough will be crumbly but hold together when pressed).
4. Roll dough into 1-inch balls, place on the baking sheet, and gently flatten with your palm. Bake for 12–15 minutes until the edges are lightly golden.
5. Let cool for 5 minutes, then dust generously with extra powdered sugar while still warm.

The magic of these cookies? They’re tender yet sturdy enough to stack in a tin—ideal for mailing to faraway friends.

Tip: For extra richness, swap half the flour for cake flour and add a pinch of cinnamon to the sugar dusting.

Leche Frita

This Spanish dessert turns humble ingredients into crispy, creamy magic—imagine a custard square with a golden fried shell!

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 cinnamon stick
• Zest of 1 lemon
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 cup neutral oil (like vegetable or sunflower), for frying
• 1 tbsp powdered sugar, for dusting

Instructions

1. In a saucepan, whisk together 2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 cinnamon stick, and lemon zest. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove the cinnamon stick.
2. Pour the mixture into a greased 8×8-inch dish and chill for 3 hours or until firm. Cut into 2-inch squares.
3. Dip each square in beaten eggs, then coat evenly in 1/2 cup all-purpose flour.
4. Heat 1/2 cup oil in a skillet over medium-high. Fry squares for 2 minutes per side until golden. Drain on paper towels.
5. Dust with 1 tbsp powdered sugar and serve warm.

The contrast of the crackly crust and silky center makes this a showstopper—plus, it’s way easier to make than it looks!

Tip: For extra flair, sprinkle with ground cinnamon or drizzle honey right before serving.

Torrijas

Think of these as the Spanish cousin of French toast—soaked in spiced milk, fried until crisp, and dusted with cinnamon sugar for a cozy, caramelized treat.

Ingredients

• 1 cup whole milk
• 1/2 cup granulated sugar, divided
• 1 cinnamon stick
• Zest of 1/2 orange (about 1 tsp)
• 4 large eggs
• 4 thick slices day-old baguette or brioche (1-inch thick)
• 1/4 cup olive oil (or neutral oil for frying)
• 1/2 tsp ground cinnamon

Instructions

1. In a small saucepan, warm the milk, 1/4 cup sugar, cinnamon stick, and orange zest over medium heat until steaming (about 3 minutes). Remove from heat and let steep for 10 minutes. Discard the cinnamon stick.
2. Whisk the eggs in a shallow bowl. Dip each bread slice into the milk mixture, soaking for 10 seconds per side, then into the eggs to coat.
3. Heat the olive oil in a large skillet over medium. Fry the soaked bread for 2–3 minutes per side until deep golden and crisp. Transfer to a paper towel-lined plate.
4. Mix the remaining 1/4 cup sugar and 1/2 tsp ground cinnamon. Dust generously over the warm torrijas.

The magic here? That double soak—first in fragrant citrus milk, then in egg—creates a custardy center with a crackly, caramelized crust. Serve warm for maximum swooning.

Tip: Stale bread is your friend! It soaks up the milk without falling apart.

Alfajores de Medina Sidonia

These delicate Spanish sandwich cookies are filled with dulce de leche and dusted with powdered sugar—perfect for an elegant afternoon treat.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup powdered sugar, plus extra for dusting
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dulce de leche

Instructions:

1. Preheat oven to 350°F. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 tsp salt, and 1/2 cup powdered sugar.
2. Beat softened butter and 1 tsp vanilla extract until creamy. Mix in egg yolk until combined, then gradually add dry ingredients until a soft dough forms.
3. Roll dough to 1/4-inch thickness on a floured surface. Cut into 2-inch rounds and place on a parchment-lined baking sheet.
4. Bake for 10–12 minutes until edges are just golden. Cool completely.
5. Spread 1 tsp dulce de leche on half the cookies, then sandwich with the remaining cookies. Dust with powdered sugar.

The magic of these alfajores lies in their melt-in-your-mouth texture—the cornstarch creates a tender crumb that lets the caramel filling shine.

Tip: For extra flair, roll the edges in shredded coconut or drizzle with melted chocolate.

Rosquillas de Anís

These delicate, cake-like Spanish donuts are infused with aromatic anise and dusted with sugar—perfect with coffee or as a sweet afternoon treat.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar, plus extra for dusting
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp anise seeds
• 2 large eggs
• 1/4 cup whole milk
• 1/4 cup olive oil
• Zest of 1 lemon

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/4 tsp salt, and 2 tbsp anise seeds.
3. In another bowl, beat 2 large eggs, then mix in 1/4 cup whole milk, 1/4 cup olive oil, and zest of 1 lemon.
4. Gradually fold wet ingredients into dry until just combined (dough will be sticky).
5. Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart. Bake for 12–15 minutes until lightly golden.
6. Let cool slightly, then roll warm rosquillas in extra sugar.

The magic? The anise seeds toast slightly in the oven, releasing a warm, licorice-like fragrance that pairs beautifully with the lemon zest.

Tip: For extra crunch, toast the anise seeds in a dry skillet for 1 minute before adding to the dough.

Pestiños

These crisp, golden fritters—a Spanish holiday classic—are drizzled with honey and perfumed with orange and anise for a treat that’s impossible to resist.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup white wine (or orange juice for non-alcoholic)
• 1/4 cup olive oil
• 1 tbsp anise seeds
• 1 tbsp orange zest
• 1/2 tsp salt
• 1 cup vegetable oil (for frying)
• 1/2 cup honey
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Make the dough: In a bowl, combine 2 cups all-purpose flour, 1/4 cup white wine, 1/4 cup olive oil, 1 tbsp anise seeds, 1 tbsp orange zest, and 1/2 tsp salt. Knead until smooth (about 5 minutes). Cover and rest for 30 minutes.
2. Shape: Roll dough to 1/8-inch thickness. Cut into 2-inch squares or diamonds.
3. Fry: Heat 1 cup vegetable oil in a skillet to 350°F. Fry dough pieces in batches until puffed and golden (about 1–2 minutes per side). Drain on paper towels.
4. Glaze: Warm 1/2 cup honey in a saucepan over low heat. Drizzle over warm pestiños and sprinkle with 1 tbsp sesame seeds (if using).

The magic? The anise and orange zest infuse the dough with fragrance, while the honey glaze adds a glossy, crackly sweetness. Serve these at room temperature—they’re even better the next day!

Tip: For extra flair, twist the dough pieces before frying to create ribbon-like shapes.

Tarta de Queso al Horno

This velvety Spanish cheesecake has a custard-like center and caramelized top—no crust needed, just pure indulgence in every bite.

Ingredients:

• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 400°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each.
3. Gradually pour in heavy cream, then add 2 tbsp flour, 1 tsp vanilla, and a pinch of salt. Mix just until combined (don’t overbeat).
4. Pour batter into the pan and bake for 40–45 minutes until deeply golden and puffed (center will still jiggle slightly).
5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

The magic here? The high heat creates a bronzed, almost crème brûlée-like top while keeping the interior luxuriously creamy.

Tip: For extra caramelization, broil for 1–2 minutes at the end—watch closely!

Buñuelos de Viento

These light-as-air Buñuelos de Viento are Spain’s answer to doughnuts—crispy, puffy, and dusted with cinnamon sugar for a treat that melts in your mouth.

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 quart neutral oil (like vegetable or canola) for frying
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon

1. In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat, then remove from heat.
2. Add flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms. Return to low heat and cook, stirring constantly, for 2 minutes (a thin film will form on the pan bottom).
3. Transfer dough to a bowl. Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and sticky.
4. Heat oil in a deep pot to 375°F. Drop tablespoon-sized scoops of dough into the oil (fry in batches to avoid crowding). Fry for 4–5 minutes, turning occasionally, until deep golden brown.
5. Drain on paper towels. Mix sugar and cinnamon in a bowl, then roll warm buñuelos in the mixture.

The magic? These puff up like little balloons while frying, creating an irresistibly hollow center perfect for soaking up that spiced sugar.

Tip: For extra flair, pipe the dough into rosettes using a pastry bag—they’ll fry into elegant swirls!

Panellets

These tender, marzipan-like cookies from Catalonia are traditionally enjoyed during All Saints’ Day, but their nutty sweetness makes them a year-round treat.

Ingredients

• 2 cups almond flour
• 1 cup granulated sugar
• 1 large egg, plus 1 extra for egg wash
• 1 tsp lemon zest
• 1/2 cup pine nuts (or sliced almonds)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Mix dough: In a bowl, combine almond flour, granulated sugar, 1 egg, and lemon zest. Knead until a smooth dough forms (about 3 minutes). Chill for 30 minutes.
2. Shape: Roll dough into 1-inch balls. Lightly beat the extra egg, then brush each ball with egg wash. Roll in pine nuts, pressing gently to adhere.
3. Bake: Preheat oven to 350°F. Bake panellets on a parchment-lined tray for 12–15 minutes until golden at the edges. Cool completely.
4. Dust: Sift powdered sugar over cookies just before serving.

The magic? A crisp pine nut crust gives way to a melt-in-your-mouth almond center—no fancy tools required!

Tip: Swap pine nuts for shredded coconut or dip half in dark chocolate for fun variations.

Pastel de Nata

These flaky, creamy tarts are a bite of Lisbon’s café culture—crisp puff pastry hugging a caramelized custard that’s just sweet enough.

Ingredients

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1 cup whole milk
• 3 tbsp cornstarch
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• 3 large egg yolks
• Pinch of salt

Instructions

1. Prep pastry: Roll the puff pastry into a 12-inch square, then tightly roll it into a log. Slice into 12 equal rounds (about 1/2-inch thick). Press each round into a greased muffin tin, spreading dough up the sides.
2. Make custard: Whisk milk, cornstarch, and sugar in a saucepan. Add cinnamon stick and heat over medium, stirring constantly until thickened (about 5 minutes). Remove from heat; discard cinnamon. Stir in vanilla, egg yolks, and salt until smooth.
3. Fill & bake: Divide custard among pastry cups. Bake at 475°F for 15–18 minutes until tops blister and edges are deep golden. Cool 5 minutes before removing.

The magic? That high heat creates a custard with a silky center and a lightly charred top—just like the iconic tarts from Portugal’s pastelarias.

Tip: For extra crispiness, bake the empty pastry cups for 5 minutes before adding custard.

Tarta de Almendra

This buttery, nutty tart is a Spanish classic—simple enough for a weeknight treat but elegant enough for a dinner party.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 2 tbsp ice water
• 1 1/2 cups almond flour
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Powdered sugar, for dusting

Instructions

1. Make the crust: In a food processor, pulse 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt. Add cold butter; pulse until crumbly. Mix in egg yolk and ice water until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 350°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake 15 minutes. Remove weights and bake 5 more minutes until pale gold.
3. Make filling: Whisk almond flour, honey, 1 tsp vanilla, and 1/4 tsp almond extract until smooth. Spread over warm crust.
4. Bake 20–25 minutes until filling is set and edges are golden. Cool completely, then dust with powdered sugar.

The magic here? The crust stays crisp under the chewy almond filling—a textural dream! Tip: Toast almond flour in a dry skillet for 2 minutes before mixing for extra depth.

Brazo de Gitano

This elegant yet simple Spanish dessert rolls up fluffy sponge cake with a creamy filling for a showstopping treat that’s easier than it looks!

Ingredients

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 cup raspberry jam (or dulce de leche for a caramel twist)

Instructions

1. Prep: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the sides.
2. Make batter: Beat eggs and 3/4 cup granulated sugar with a mixer on high for 5 minutes until pale and thick. Add 1 tsp vanilla. Sift in 3/4 cup flour, 1 tsp baking powder, and 1/4 tsp salt; fold gently until just combined.
3. Bake: Spread batter evenly into the pan. Bake for 12–14 minutes until the top springs back when touched. Cool for 2 minutes, then invert onto a clean kitchen towel dusted with powdered sugar. Roll cake + towel tightly from the short end and let cool completely (30 minutes).
4. Fill: Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Unroll cake, spread with 1/2 cup raspberry jam, then top with whipped cream. Re-roll gently (no towel this time!), seam-side down.
5. Serve: Dust with powdered sugar and slice diagonally. The cake’s spiral of jam and cream pairs perfectly with coffee or afternoon tea.

Tip: For clean slices, chill the rolled cake for 30 minutes before cutting with a serrated knife.

Tarta de Manzana Española

This rustic Spanish apple tart is all about simplicity—thin, tender layers of apple nestled in a buttery crust, with just a hint of cinnamon to warm it up.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup granulated sugar, plus 2 tbsp for sprinkling
• 1/4 tsp salt
• 3-4 tbsp ice water
• 3 medium apples (like Granny Smith or Honeycrisp), thinly sliced
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

Instructions:

1. Make the crust: Pulse flour, 1/4 cup sugar, and salt in a food processor. Add cold butter and blend until crumbly. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Prep apples: Toss sliced apples with lemon juice, cinnamon, and remaining 2 tbsp sugar.
3. Assemble: Roll dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Arrange apples in overlapping concentric circles, leaving a 2-inch border. Fold edges over loosely.
4. Bake: Bake at 375°F for 35–40 minutes until crust is golden and apples are tender at the center.

The magic here? The free-form crust lets the apples caramelize at the edges while staying juicy inside—no fancy pie dish needed.

Tip: For extra shine, brush the baked tart with warmed apricot jam while still warm.

Arroz con Leche

This comforting Arroz con Leche is like a warm hug in a bowl—creamy, cinnamon-kissed, and just sweet enough to feel like dessert (or breakfast, no judgment here).

Ingredients:

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup water
• 1 cinnamon stick
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon, plus extra for garnish

Instructions:

1. In a large pot, combine rice, water, and cinnamon stick. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes until rice absorbs most of the water.
2. Add whole milk, evaporated milk, and sweetened condensed milk. Stir well and simmer uncovered for 25–30 minutes, stirring occasionally, until thick and creamy (rice should be tender but slightly saucy—it thickens as it cools).
3. Remove from heat, discard cinnamon stick, and stir in vanilla extract and ½ tsp ground cinnamon.
4. Serve warm or chilled, dusted with extra cinnamon. The magic? The evaporated milk gives it an ultra-silky texture without being overly rich.

Tip: For extra depth, toast the rice in a dry skillet for 2 minutes before boiling—it adds a subtle nutty flavor!

Tarta de Chocolate con Aceite de Oliva

This Spanish-inspired olive oil chocolate tart is luxuriously rich with a silky texture and a subtle fruity depth from extra virgin olive oil—elevating classic chocolate dessert into something unforgettable.

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2-3 tbsp ice water
• 8 oz dark chocolate (70%), finely chopped
• 1/2 cup extra virgin olive oil
• 3/4 cup heavy cream
• 2 large eggs
• 1/4 cup powdered sugar
• Flaky sea salt, for garnish

1. Make the crust: Pulse flour, granulated sugar, and 1/2 tsp salt in a food processor. Add cold butter; pulse until crumbly. Drizzle in ice water, 1 tbsp at a time, until dough clumps. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Blind-bake crust with parchment and pie weights for 15 minutes. Remove weights; bake 5 more minutes until pale gold. Cool slightly.
3. Make the filling: Melt chocolate and olive oil over a double boiler, stirring until smooth. Whisk in heavy cream, then eggs one at a time. Pour into crust.
4. Bake 20-25 minutes until edges are set but center jiggles slightly. Cool completely, then dust with powdered sugar and flaky salt.

The olive oil adds a velvety richness and a whisper of fruitiness that balances the dark chocolate—no one will guess the secret ingredient!

Tip: For clean slices, dip your knife in hot water and wipe between cuts.

Tarta de Limón y Almendra

This Spanish-inspired Tarta de Limón y Almendra (Lemon Almond Tart) is a sunny, nutty delight—perfect for brightening up any dessert table with its zesty-sweet balance.

• 1 ¹⁄₂ cups almond flour
• ¹⁄₂ cup granulated sugar
• 1 ¹⁄₂ sticks (12 tbsp) unsalted butter, softened
• 3 large eggs
• Zest and juice of 2 lemons (about ¹⁄₄ cup juice)
• 1 tsp vanilla extract
• ¹⁄₄ tsp salt
• Powdered sugar, for dusting

1. Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
2. In a bowl, beat softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each.
3. Stir in almond flour, lemon zest, lemon juice, vanilla extract, and salt until just combined.
4. Pour batter into the prepared pan, smoothing the top. Bake for 30–35 minutes until edges are golden and center is set.
5. Cool completely in the pan, then dust with powdered sugar before serving.

The magic here? The almond flour gives this tart a tender, almost marzipan-like crumb, while the lemon keeps it refreshingly bright—no soggy bottoms here!

Tip: For extra flair, top with toasted almond slices or a dollop of whipped cream.

Conclusion

From creamy flan to crispy churros, these 20 traditional Spanish desserts offer a delicious taste of Spain right in your kitchen! Whether you’re craving something rich, fruity, or fried to perfection, there’s a sweet treat here for everyone. Give these recipes a try, then let us know your favorite in the comments—and don’t forget to share the love on Pinterest! Happy baking!