Portuguese Almond Tart
Ingredients
- 133.3 gWheat flour (sifted)
- 100 gUnsalted butter (diced)
- 100 gWhite sugar (divided)
- 0.7 pcEgg (whole)
- 100 gAlmond with skin (slivered or crushed)
- 33.3 mlWhole milk (room temperature)
Method
A crumbly shortcrust base topped with a caramelized almond crunch. The texture is crispy on top and soft inside, with an intense aroma of brown butter.
- 1
Mix the wheat flour with 100g of cold butter until it looks like sand. Add 50g of white sugar and the egg. Work quickly until a dough ball forms. Line a mold and prick the bottom.
- 2
Bake the dough at 180°C for 10 minutes. The crust should set without browning too much.
- 3
In a saucepan, boil 50g of butter, 100g of white sugar, and the whole milk. When the mixture coats the spoon, add the almonds. Reduce for 2 minutes until syrupy.
- 4
Pour the almonds over the pre-baked base. Bake for 15 to 20 minutes. Remove when the caramel bubbles and the top is a deep golden brown.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough to prevent it from becoming elastic.
- The caramel must be deep brown to develop the almonds' bitterness, which balances the sugar.
How long does this dish keep?
Store at room temperature in an airtight container for 3 days. Do not refrigerate, as the caramel will soften.
