Alvaiázere Grass-pea Tart — Receitas e Menus Version
This formula, credited by Receitas e Menus to the As Melhores Receitas de Portugal collection, uses a biscuit base and a grass-pea, yolk and cream filling. It confirms the ingredient and Alvaiázere association but represents one editorial version, not an exclusive municipal specification.
- Yields
- 1 tart; serving count not stated
- Prep
- Includes at least 12 hours' soaking
- Cook
- 50 min
Ingredients
- 1 tbsp Butter for the base
- 1 packet; weight not stated Maria-style biscuits
- as needed; amount not stated Milk for the base
- 4 Egg yolks
- 200 g / 7.1 oz Sugar
- 300 g / 10.6 oz Dried grass peas
- 200 ml / 6.8 fl oz Cream
- 1 tbsp Butter for the filling
Method
Soak the grass peas for at least 12 hours.
Drain and pressure-cook in plenty of water for 30 minutes. Drain and pass through a food mill to remove skins.
Crush the biscuits, mix in softened butter and add milk gradually until mouldable. Line a loose-bottomed tart tin.
Mix the purée with sugar, cream, yolks and melted butter; beat for 5 minutes.
Pour over the base and bake at 180°C / 350°F for 20 minutes. Cool before unmoulding.
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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