Brazilian recipe
Strawberry Tart (Torta de morango)
This classic Brazilian dessert features a buttery crust, a velvety custard filling, and a refreshing topping of strawberries set in jelly.
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Ingredients
2 tbsp margarine
2 tbsp vegetable oil
1 whole egg
2 level tbsp caster sugar
1 pinch salt
1 level tbsp baking powder
Plain flour as needed until the dough pulls away from your hands
1 tin sweetened condensed milk
1 tin cream
3 egg yolks
3 cups full cream milk
1 tbsp cornflour
2 punnets strawberries
1 packet strawberry jelly crystals
2 tbsp vegetable oil
1 whole egg
2 level tbsp caster sugar
1 pinch salt
1 level tbsp baking powder
Plain flour as needed until the dough pulls away from your hands
1 tin sweetened condensed milk
1 tin cream
3 egg yolks
3 cups full cream milk
1 tbsp cornflour
2 punnets strawberries
1 packet strawberry jelly crystals
Where to find ingredients
Find dairy, eggs, and fresh produce in the refrigerated aisles of any major local supermarket. Look for condensed milk and cornflour in the baking aisle. If you cannot find a specific Brazilian-style margarine, a high-quality unsalted butter is a common and excellent substitute.
Preparation method
- Prepare the jelly according to the packet instructions and place in the fridge until it reaches an egg-white-like consistency.
- Whisk together the condensed milk, cream, egg yolks, milk, and cornflour in a saucepan.
- Cook over medium heat, stirring constantly until it comes to a boil and thickens into a rich custard.
- Continue stirring without pause to prevent the custard from clumping or catching on the bottom of the pan.
- Set the custard aside and allow it to cool until lukewarm or at room temperature.
- In a mixing bowl, combine the dough ingredients, adding the flour gradually until the dough no longer sticks to your hands.
- Press the dough into the base and up the sides of a medium or large baking dish.
- Prick the base of the crust all over with a fork.
- Bake in a preheated moderate oven for 10 to 15 minutes, or until the pastry is lightly golden.
- Remove from the oven and let the pastry cool completely before assembling the tart.
- Spread the cooled custard evenly over the baked crust.
- Arrange the sliced strawberries in a layer over the custard.
- Spoon the thickened jelly over the tart to glaze the strawberries.
- Refrigerate for at least 4 hours before serving.
Observations
This dessert is beloved for its satisfying contrast of textures and its balanced, refreshing flavour. Follow these steps carefully to achieve the perfect consistency for both the custard and the jelly glaze.
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