One of Portugal’s well-known legends tells of how almond trees came to be part of the landscape of the southern region when an Arab prince, concerned that his wife from a northern country, missed the snow so much she was depressed. The prince ordered the planting of almond trees, whose blossoming created the illusion of fields covered with snow.
As to the validity of this romantic and highly lyrical legend, who cares?! The Portuguese love their almonds and this Tarte de Amendoa is simply sublime.
Tarte de Amendoa, Portuguese Almond Tart
- Total Time: 45 minutes
- Yield: 8 1x
Description
One of Portugal’s well-known legends tells of how almond trees came to be part of the landscape of the southern region when an Arab prince, concerned that his wife from a northern country, missed the snow so much she was depressed. The prince ordered the planting of almond trees, whose blossoming created the illusion of fields covered with snow. As to the validity of this romantic and highly lyrical legend, who cares?! The Portuguese love their almonds and this Tarte de Amendoa is simply sublime.
Ingredients
For the dough:
- 150 g flour
- 2 eggs
- 150 g sugar
- 1 tsp baking powder
- 120g margarine (or butter)
For the filling:
- 100 g sugar
- 100 g margarine
- 150 g of almonds
- 150 ml milk
Instructions
- Preheat oven to 375F and butter a tart pan (with a removable bottom.)
Make the crust dough;
- Combine dry ingredients, sift together, set aside
- Cream sugar and margarine (or butter) together.
- Beat in eggs.
- Add to dry and combine.
- Place this mixture in the greased tarteira ( tart pan) and spread out and up sides of pan. Level the bottom out flat and evenly.
- Put the oven to bake for 8-15 minutes until lightly golden brown, watch carefully. Remove from oven and set aside.
Filling:
- Combine milk, sugar and margarine (or butter) in saucepan.
- Cook over med- hi heat, stirring constantly.
- Bring to boil until thick.
- Add the almonds.
- Pour immediately into tart shell ( before it gets too stiff.)
- Place tart back in oven to brown the top of the almonds lightly.( 5 minutes)
Notes
- It is highly recommended that you do this recipe using the weight and liquid measurements as written.
- Conversion to cups is not as accurate.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 slice
- Calories: 530
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Frequently Asked Questions
Why does the recipe insist on weight measurements rather than cup conversions?
The notes say: “It is highly recommended that you do this recipe using the weight and liquid measurements as written. Conversion to cups is not as accurate.” For a tart dough and filling that rely on a precise balance of 150 g flour, 120 g margarine, and 100 g sugar, even small variations from imprecise cup scooping can affect texture significantly.
Why is the crust partially baked before the filling is added?
The instructions say to press the dough into the tart pan and bake at 375°F for 8–15 minutes until lightly golden before removing and adding the filling. This partial bake sets the buttery dough so the base stays firm and doesn’t turn soggy when the warm milk-sugar-almond filling is poured in. 
Why must the almond filling be poured immediately into the tart shell?
The instructions warn to pour the almond filling into the shell right away “before it gets too stiff.” As the milk, sugar, margarine, and almonds cool off the heat, the mixture sets quickly — if you wait, it will seize in the pan and won’t spread evenly into the pastry case.
This looks absolutely delicious! Can’t wait to try this recipe and bring a taste of Portugal to my kitchen! Thank you, Michelle!
Can I use honey instead of sugar for a slightly different flavor profile, or would that alter the texture too much?
Yes you can, but it will change texture a little bit.
This Tarte de Amendoa recipe is absolutely delightful! Made it this weekend and it was perfect. Thank you!
Í make this cake again and again. Í use an easier method mixing the ingredients though. Í melt the butter in á small saucepan, add all the dry ingredients which Í have mixed together first, and finally add the mixed eggs, after removing the saucepan from the heat. Works very well
Gudlaug, so happy to hear that. Great method!!
Absolutely delicious!
This is truly a lovely tart, I have made it three times now!
OMG this is to incredible, I made this for a party today and it was a MASSIVE succcess!
Spectacularly delicious cake!
I love this torta, so delicious, making it again soon!
Holy moly, this is such a great tart. Had no idea the Portuguese knew their pastries this well!!
Ok, officially amazing recipe.