Bacon from Heaven
Posted: Mon Apr 28, 2008 11:31 pm
Has anyone tried cooking the "Almont Tart Toucinho do Ceu" recipe from the March 2008 newsletter?
Last night I gave it a try. I mostly followed the receipe but I made a few small changes.
1. I used about 1T of Jamaican rum instead of 1/2 t almond extract
2. Baked for 40 minutes in an 8" springform pan (until barely set)
3. I ran out of butter so used vegetable shortning instead
I have no idea if this turned out correctly but the top portion of the tart is light and fluffy. Near the bottom it gets thick, runny, and very sweet. The flavor is a nice balance of almond, lemon, and cinnamon. Intense, flavorful, and very good. I had to go back for seconds. Pairs well with a Tawny Port.
Last night I gave it a try. I mostly followed the receipe but I made a few small changes.
1. I used about 1T of Jamaican rum instead of 1/2 t almond extract
2. Baked for 40 minutes in an 8" springform pan (until barely set)
3. I ran out of butter so used vegetable shortning instead
I have no idea if this turned out correctly but the top portion of the tart is light and fluffy. Near the bottom it gets thick, runny, and very sweet. The flavor is a nice balance of almond, lemon, and cinnamon. Intense, flavorful, and very good. I had to go back for seconds. Pairs well with a Tawny Port.