Torres Vedras Bean Tartlets

Sweet and silky, with almond leading the aroma while the bean lends body and a creamy, almost buttery texture that never gives itself away. The thin, crisp pastry contrasts with the soft filling; the whole is rich yet balanced, with a quiet note of egg yolk and lightly caramelised sugar on top.

Variation lies mostly in proportion and craft: more or less almond, whole eggs or only yolks, a thicker or thinner crust. The recipe is now framed by its Protected Geographical Indication, which sets out the traditional ingredients and method and sets the certified pastry apart from leaner, more industrial imitations.

The best place to try it is Torres Vedras itself, in the town's pastry shops, where it is sold fresh over the counter. Look for the IGP seal or certified producers, your assurance that the bean and almond are in their traditional proportion rather than swapped for cheaper fillers.

It calls for a short, strong espresso to cut the sweetness, or an unsweetened tea. To follow the region's own tradition, a small glass of Moscatel or an Oeste aguardente suits it well at the end of a meal.