Title: Tarta de Santiago
Content:  Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish), literally meaning cake of St. James, is an almond cake or pie from Galicia with origin in the Middle Ages. The Galician for cake is Torta whilst it is often referred to Tarta, which is the Spanish word for it. The filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used. It is a round shape and can be made with or without a base which can be either puff pastry or shortcrust pastry. The top of the pie is decorated with powdered sugar, masked by an imprint of the Cross of Saint James (cruz de Santiago) which gives the pastry its name. In May 2010, the EU gave Tarta de Santiago PGI status within Europe. To qualify, the cake must be made in the Autonomous Community of Galicia and contain at least 33% almonds, excluding the base. It was the sweet chosen to represent Spain in the Café Europe initiative of the Austrian presidency of the European Union on Europe Day 2006.
Title: Spanish cuisine
Content:  famous and rich in variety. Among these are the Galician empanadas, octopus, scallops, crab, and barnacles. In the city of Santiago de Compostela, located along an ancient pilgrim trail from the Pyrenees, it was customary for travellers to first eat scallops upon arriving in the city. Among the many dairy products is queso de tetilla. The queimadas (a folkloric preparation of orujo) consists of mixing of the alcoholic beverage with peels of orange or lemon, sugar or coffee beans, prepared in a nearly ritual ceremony involving the flambé of the beverage. Sweets that are famous throughout the Iberian Peninsula are the tarta de Santiago and filloas (crêpes). Cattle breeding is very common in Galicia, therefore, a lot of red meat is consumed, typically with potatoes.
Title: Galicia (Spain)
Content:  in a wooden plate, cut into small pieces and laced with olive oil, sea salt and pimentón (Spanish paprika). This dish is called pulpo a la gallega or in Galician polbo á feira, which roughly translates as 'fair-style octopus', most commonly translated as 'Galician-style octopus'. There are several regional varieties of cheese. The best-known one is the so-called tetilla, named after its breast-like shape. Other highly regarded varieties include the San Simón cheese from Vilalba and the creamy cheese produced in the Arzúa-Ulloa area. A classical is filloas, crêpe-like pancakes made with flour, broth or milk, and eggs. When cooked at a pig slaughter festival, they may also contain the animal's blood. A famous almond cake called Tarta de Santiago (St. 
Title: Arts and culture in Santiago, Cape Verde
Content:  The most popular cuisine is cachupa as is in the rest of the nation. Delicacies originated from the island include grogue, a strong rum made from distilled sugar cane, one of two islands that are popular, common around Cidade Velha with its distillations there mainly within Ribeira Grande de Santiago stream and on Ribeira Principal. Until the mid 2000s, turtle steak was one of the island's traditional dish, in In December 2002, the Cape Verdean government prohibited the killing of turtles by law, per their participation in the Convention on Biological Diversity in 1995 e a Convenção sobre Comercio Internacional de Espécies de Fauna e Flora Selvagem Ameaçadas de Extinção (CITES).
Title: Spanish omelette
Content:   The most common procedure to cook a Spanish omelette is as follows:  The omelette may be eaten hot, at room temperature, or cold; it is commonly served as a tapa. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks; a large tortilla can be cut into triangular portions (pincho de tortilla) to be eaten as a finger food. A very large tortilla was made by 12 chefs in Vitoria, Spain, in 2014, who claimed it to be a record. It was 5 m in diameter, and used 1.6 tonnes of potatoes, 16,000 eggs, 150 l of oil, 26 kg of onions, and 15 kg of salt.
Title: Custard tart
Content:  Modern custard tarts are usually made from shortcrust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and then baked. Unlike egg tarts, custard tarts are normally served at room temperature. They are available either as individual tarts, generally around 8 cm across, or as larger tarts intended to be divided into slices.
Title: List of Spanish desserts
Content: Brazo gitano ; Buñuelos ; Carolina ; Casadiella ; Churro ; Crema catalana ; Coca ; Fartons ; Flan ; Golmajería ; Leche frita ; Manjar blanco ; Miguelitos ; Natillas ; Pestiños ; Pionono ; Polvorón ; Quesada Pasiega ; Roscón de reyes ; Sobao ; Tarta de Santiago ; Tecula mecula ; Torrija ; Turrón ; Xuixo ; Yemas de Santa Teresa 
Title: Tarte Tatin
Content:  Variations of this recipe can also be made as turnovers, where the pastry is not only cooked upside-down but also inverted.
Title: Tarte des Alpes
Content:  These pies can be eaten hot or cold; after meals; at breakfast; with coffee or afternoon tea. They can be kept for two or three months, all the while retaining their original flavour.
Title: Torta
Content:  In Italian, "torta" means either cake or pie, however sweet or savoury. However, in the US, it came to have a different meaning within the Italian-American community. The Italian torta is differentiated from crostata by the filling: a crostata has an inconsistent chunky filling, whereas a torta has a consistent filling made of blended ingredients. Some falsely believe that an Italian crust torta is a combination of layered cheeses and tomatoes to be spread onto bread. Italian torta is a pie similar to quiche and served as a brunch item. However, torta is different than quiche as the crust is mostly made of cheese, not egg. The crust can also be made from pizza dough. Ingredients vary as there are many variations of this torta. Traditional Italian torta usually includes ricotta, parmesan, parsley, and onion. There are also variations that contain meat and some that are completely vegetarian. These vegetarian torte sometimes contain artichokes and spices for flavor. This torta is made in a springform pan instead of a traditional pie pan.

Question: Verify the following claims with "True" or "False": Well, you can serve the Tarta de Santiago warm or cold!
Answer: False