Portuguese Almond Tart | Bolo de Amêndoa

GET THE RECIPE: https://justcookwithmichael.com/recipes/bolo-de-amendoa/ Just Cook With Michael Website: https://justcookwithmichael.com/ All About Eggs: https://justcookwithmichael.com/cooking-concepts/eggs/ KITCHEN ITEMS: KitchenAid Stand Mixer: https://amzn.to/3g6eB8M Tart Pan: https://amzn.to/37oJEL3 Microplane Zester: https://amzn.to/2XFueNc Heat Resistant Rubber Spatula: https://amzn.to/2YN0SNQ Instant Read Thermometer: https://amzn.to/2ZNrdw2 Almond Flour: https://amzn.to/2QIzbV7 RELATED RECIPES: Malasadas | Portuguese Donuts: https://youtu.be/yFm37-RqEqk https://justcookwithmichael.com/recipes/malasadas-donuts/ Pasteis de Nata | Portuguese Custard Tarts: https://youtu.be/2T-m8AvxAjQ https://justcookwithmichael.com/recipes/pasteis-de-nata/ Portuguese Sweet Bread | Massa Sovada: https://youtu.be/1G7f-yQYnvk https://justcookwithmichael.com/recipes/sweet-bread/ Portuguese Orange Olive Oil Cake | Bolo de Laranja: https://youtu.be/Ngmuokykfkw https://justcookwithmichael.com/recipes/orange-cake/ Queijadas de Leite | Portuguese Milk Tarts: https://youtu.be/baLZ6HYei60 https://justcookwithmichael.com/recipes/queijadas-de-leite/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ============ FYI: difference between a tort and a tart : A tart has a low walled crust which is filled with a filling. T Tort comes from the word cake. But it is usually a dense "cake" usually made without flour. Portuguese Almond Tart : Bolo de Amêndoa 1 pound Almond flour 1-1/4 cups sugar 6 oz butter 4 eggs whites 4 egg yolks 1/2 tsp salt 1 tsp vanila extract 1 lemon (zest) 1/2 tsp lemon juice for the meringue 1. In a bowl mix the pound of almond flour 1/2 tsp salt and 1/4 cup of the sugar together. 2. Separate the egg whites from the yolks 3. Put 3/4 cup of sugar in a bowl, egg yolks and the butter (cut up into cubes for easier blending) Cream the butter, egg yolks, and sugar together for about three minutes in an electric mixer or about 7 minutes by hand. 4. In a clean bowl place the egg whites and about 1/2 tsp of lemon juice. Attach the whip to the blender and whip the egg whites until they get to the frothy stage about a minute. After they reach frothy stage slowly add in the last of the sugar (about 2 tablespoons) continue to mix at high speed until the egg whites reach the soft peaks stage - about five minutes. 5. Mix the creamed butter and egg yolks together with the almond flour with a rubber spatula. Then gently mix this with the whipped egg whites. Preheat your oven to 350°F 6. Butter your pan and press the almond mixture into the pan. 7. Place the pan directly on the rack in the middle of the oven. Put a cookie sheet pan on the other rack under the tort. 8. Cook at 350°F for 45 to 55 minutes until the interior temperature reaches 180 to 185°F Bake until the tort is golden brown and begins to pull away from the sides of the tart pan. 9. Let the tort cool for at least 30 minutes before cutting into it. Right before service the cake can be decorated with powdered sugar or sliced toasted almonds. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.