Almond Tart — Nestlé Saboreia a Vida Version
This formula published by Nestlé Saboreia a Vida makes a thin butter, sugar, egg and flour base topped with a warm mixture of brown sugar, butter, milk and flaked almond. It is an attributed Portuguese version, not an exclusive Algarve specification. Other recipes under the same name use radically different proportions, bases and sweeteners; they are not merged.
- Yields
- 6 servings
- Prep
- Not separately stated
- Cook
- At least 16 min in oven and under grill, plus unstated stovetop time
- Total time
- 40 min
Ingredients
- 100 g / 3.5 oz White sugar for the base
- 100 g / 3.5 oz Plain wheat flour
- 90 g / 3.2 oz Unsalted butter for the base
- 1 Egg
- 100 g / 3.5 oz Light brown sugar for the topping
- 100 g / 3.5 oz Unsalted butter for the topping
- 150 g / 5.3 oz Flaked almonds
- 6 tbsp Milk
Method
Heat the oven to 180°C / 350°F. The source does not state the tart tin's diameter or material.
Beat the 90 g / 3.2 oz base butter with the white sugar and egg until creamy. Fold in the flour without beating.
Put the mixture in the tart tin and bake at 180°C / 350°F for about 5 minutes, until golden but still underbaked.
Remove from the oven and, protecting your hands, press the base down with kitchen paper or a cloth to make it thin. The source gives no final thickness.
Put the brown sugar, 100 g / 3.5 oz topping butter, flaked almond and milk in a pan. Heat over medium heat until the butter melts and the mixture combines; the source states neither duration nor temperature.
Spread the topping over the base and return it to the oven for 10 minutes.
Finish under the grill for 1 minute to brown. Watch continuously because sugar, butter and almond burn quickly at this stage.
A few minutes after removing it from the oven, loosen the edges with a spatula or knife before the caramel sticks to the tin. Leave to cool safely before cutting.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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