“Sumptuous Portuguese Almond Tarts: A Vegetarian Delight!”

Allergens

Egg, Dairy (Milk)

Ingredients

• 120g Unsalted Butter, softened
• 120g Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• Pinch of Salt
• 140g Ground Almonds
• 30g All
• Purpose Flour
• 15g Cornstarch
• 6 Mini Springform Pans or Tart Shells

Instructions

1. Preheat the oven to 325°F (160°C). Grease and flour six mini springform pans or tart shells, ensuring an even coating.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg, vanilla extract, and a pinch of salt to the butter sugar mixture. Mix well.
4. Gradually incorporate the ground almonds, all purpose flour, and cornstarch into the batter, mixing until just combined. Be careful not to overmix.
5. Evenly divide the batter among the prepared mini springform pans or tart shells, smoothing the tops with a spatula.
6. Bake for 20 25 minutes, or until the edges are golden brown and the centers are set. A toothpick inserted into the center should come out clean.
7. Remove the tarts from the oven and allow them to cool completely on a wire rack before removing them from their pans.

Chef’s Insight

The key to achieving the perfect texture in these almond tarts is to not overmix the batter and ensure that the oven temperature is accurate.

Notes

Be sure to use ground almonds rather than almond flour for a more consistent texture in the tarts.