🇵🇹 La Tarta Portuguesa Más Sublime ❤️ Tarta de Almendras Caramelizadas | Tarte de Amêndoa

The Most Sublime Portuguese Cake ❤️ This Caramelized Almond Cake or Tarte de Amêndoa is one of the most delicious and memorable desserts of Portuguese cuisine. Its crunchy buttery biscuit-flavored crust and almond- and toffee nougat topping make this combination a guaranteed success. (There are two variants of this tart: one with a thin, dense sponge cake base and one with a crunchy cookie base. Both are very tasty, but we have replicated the one we liked the most and that we have tested in situ). If you like easy #recipes, help us grow the #FoodAndGlory channel: 🔔 Subscribe to the channel to keep discovering easy and quick recipes. 👍 Give us a thumbs up so YouTube can recommend it to more people. ✍️ Leave us a comment, doubt or suggestion and we will kindly answer you. ❤️ Share this video with someone who will enjoy it as much as you. 🛒 Our Products on AMAZON: https://www.amazon.es/shop/foodandglo... Caramelized Almond Tart Recipe (Tarte de Amendoa): 🛒 Ingredients (25 cm /9.8 in diameter mold): Base: 🔸 200 g all-purpose wheat flour (1 ⅓ cup). 🔹 100 g butter (7 tbsp). 🔸 80 g sugar (⅓ cup). 🔹 1 medium egg 🔸 Vanilla essence. 🔹 a pinch of salt Almond and toffee nougat: 🔸 150 g slivered almonds (if you have trouble finding them, you can use slivered) (1 ¼ cup). 🔹 125 g unsalted butter (½ cup + 1 tbsp). 🔸 125 g sugar (½ cup). 🔹 50 ml milk (¼ cup) 🔸 A pinch of salt. 🍳 Portuguese Caramelized Almond Tart recipe (Tarte de amendoa), step by step: 1️⃣ First, prepare the cookie crust. In a bowl, put the diced and cold butter together with the sugar and a pinch of salt. Beat with the electric beaters until the sugar is combined, but without the butter losing its firm texture. 2️⃣ Add the egg, also cold, and the vanilla extract. Beat again until blended. Finally, add the flour and beat until it is integrated and the dough is compact. This process is very fast. 3️⃣ Pour the dough on the work surface, compact it and shape it into a cake. Wrap it with plastic wrap and refrigerate for a couple of hours. 4️⃣ Flour the work surface a little, place the dough on top and place another little flour on it and the rolling pin. Roll it out until it reaches the diameter of the mold. Place it in the base of the mold, prick it with a fork and place some parchment paper on top with some dry beans as weight. Bake at 180 ºC (350 ºF) for 30 minutes. 5️⃣ Meanwhile, prepare the nougat. In a saucepan, put the sugar, butter, milk and pinch of salt. Cook over low heat, stirring constantly. When the butter has melted, add the almonds. Continue cooking until you see that the mixture has thickened and has a more browned color (it will take about 10 minutes). 6️⃣ Quickly place the caramel with the almonds on the cookie base. Spread it evenly with a spatula. Bake in the oven at 180 ºC (350 ºC (350 ºF) until the caramel has an amber color (about 15 minutes). 7️⃣ Let cool on a wire rack. Serve warm or cold. 👌 Notes: If you use a mold that is not non-stick or not unmoldable, cover it with greaseproof paper. In my case, even though I use a non-stick and removable pan, I unmold the cake 10 minutes after taking it out of the oven, when the caramel is still tender.