Almond Tart
Among all nuts almonds stand, for me, as the most elegant and versatile. You can use them in a variety of ways, from savory dishes to decadent desserts without forgetting the milk, the perfect substitution for diary milk. In Portuguese cuisine, almonds are used mostly on desserts with the great majority of the recipes coming from the convents to us, along the centuries. One of the singular characteristics of the conventual desserts is the almost unbelievable quantity of eggs used. Portuguese conventual pastry was almost like a side effect of the excess of eggs produced within the boundaries of the convents. The result is a span of rich, creamy and gooey sweets that will embrace you in a wrap of sweet happiness. The almond tart - one of the ex libris of portuguese conventual pastry - is no exception. The other side of the coin shows that some people do not feel that much happy specially about the gooey part of the embrace. One of my friends is among those particular beings an...