Typical dessert Ourensá


Tarta de San Martiño

250 gr. chestnuts (peeled and cooked)

200 ml. of milk (1 glass) Ecoleia de Allariz

150 gr. almonds (raw)

170 gr. sugar (for the cake) or sweetener

30 gr. sugar (for whipping egg whites) or sweetener

200 gr. Galician artisan butter (campo capela or airas moniz)

100 gr. Caaveiro wheat flour (IGP)

4 medium organic eggs Pazo de Razamonde

10 gr. chemical yeast 1 pinch of salt

To decorate: powdered sugar and liquid chocolate