Vimioso Almond Tarts

Pastéis de Amêndoa de Vimioso are small golden cups with tall, extremely thin, irregular walls. The shell snaps at the first bite and encloses a moist filling of egg yolks, sugar syrup and almonds, topped with sliced almonds or small slivers. In the oven, the surface caramelises into amber patches and the interior opens into tiny honeycomb-like cells.

The shell technique separates them from an ordinary tart. One traditional account describes repeatedly dusting the mould with flour and sprinkling it with water until a film develops; other confectioners work a dough for hours so it can be rolled almost transparent. In both cases, the aim is the same delicate, dry, brittle wall, able to support the soft cream without becoming heavy.