Brazilian recipe
Strawberry Cream Tart
This classic Brazilian strawberry tart features a buttery crust, a velvety custard filling, and a refreshing strawberry gelatin glaze.
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Ingredients
2 level tablespoons sugar
1 pinch salt
2 tablespoons oil
3 cups milk
1 level tablespoon baking powder
all-purpose flour as needed until the dough pulls away from the hand
1 whole egg
2 cartons strawberries
1 can table cream
1 tablespoon cornstarch
2 tablespoons margarine
1 can condensed milk
3 egg yolks
1 packet strawberry jelly
1 pinch salt
2 tablespoons oil
3 cups milk
1 level tablespoon baking powder
all-purpose flour as needed until the dough pulls away from the hand
1 whole egg
2 cartons strawberries
1 can table cream
1 tablespoon cornstarch
2 tablespoons margarine
1 can condensed milk
3 egg yolks
1 packet strawberry jelly
Where to find ingredients
You can find fresh strawberries, dairy products, and baking staples in the produce and baking aisles of any local grocery store or supermarket. Cornstarch and gelatin can be found in the baking or dessert mix section.
Preparation method
- Prepare the jelly following the package instructions and refrigerate until it reaches an egg-white consistency
- Mix the condensed milk, table cream, egg yolks, milk, and cornstarch in a saucepan
- Place over heat and stir constantly until it reaches a boil and thickens into a cream
- Continue stirring without stopping to prevent the cream from clumping or burning on the bottom of the pan
- Set the cream aside and let it cool until lukewarm or at room temperature
- In a bowl, mix the dough ingredients, adding the flour little by little until the mixture pulls away from your hands
- Line the bottom and sides of a medium or large glass baking dish with the dough
- Prick the entire surface of the dough with a fork
- Bake in a preheated medium oven for 10 to 15 minutes until the crust is lightly golden
- Remove from the oven and let the crust cool before assembling the tart
- Spread the cream over the baked crust
- Arrange the strawberries cut crosswise over the cream layer
- Cover the tart with the jelly that is at an egg-white consistency
- Refrigerate for at least 4 hours before serving
Observations
This dessert is beloved for its perfect balance of textures and accessibility. Follow these steps carefully to ensure the custard and gelatin reach the ideal consistency.
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