Brazilian recipe
Strawberry Tart with Cream (Torta de morango)
A beloved classic of Brazilian desserts, this tart features a crisp crust, velvety custard, and refreshing strawberries topped with a delicate glaze.
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Ingredients
2 tbsp margarine
2 tbsp vegetable oil
1 whole egg
2 level tbsp granulated sugar
1 pinch salt
1 level tbsp baking powder
All-purpose flour as needed to form a non-stick dough
1 can sweetened condensed milk
1 can table cream
3 egg yolks
3 cups whole milk
1 tbsp cornstarch
2 small cartons strawberries
1 package strawberry-flavored gelatin
2 tbsp vegetable oil
1 whole egg
2 level tbsp granulated sugar
1 pinch salt
1 level tbsp baking powder
All-purpose flour as needed to form a non-stick dough
1 can sweetened condensed milk
1 can table cream
3 egg yolks
3 cups whole milk
1 tbsp cornstarch
2 small cartons strawberries
1 package strawberry-flavored gelatin
Where to find ingredients
You can find these staples at any local grocery store or supermarket. For the 'table cream' (creme de leite), look for canned or shelf-stable versions in the baking or international aisle. If unavailable, heavy cream is a suitable substitute.
Preparation method
- Prepare the gelatin according to the package instructions and refrigerate until it reaches an egg-white consistency.
- Combine the sweetened 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 rich custard.
- Continue stirring continuously to prevent the cream from clumping or burning at the bottom of the pan.
- Set the custard aside and let it cool until it reaches lukewarm or room temperature.
- In a mixing bowl, combine the dough ingredients, adding flour little by little until the mixture no longer sticks to your hands.
- Line the bottom and sides of a medium or large baking dish with the dough.
- Prick the entire surface of the dough with a fork.
- Place in a preheated medium oven for 10 to 15 minutes until the dough is lightly golden.
- Remove from the oven and allow the crust to cool before assembling the tart.
- Spread the cooled custard evenly over the baked crust.
- Arrange the strawberries, sliced crosswise, over the layer of custard.
- Cover the tart with the prepared gelatin, which should be at an egg-white consistency.
- Refrigerate for at least 4 hours before serving.
Observations
This dessert is highly prized for its perfect balance of textures and its crowd-pleasing appeal. By following these steps closely, you will achieve the ideal consistency for both the custard and the strawberry glaze, resulting in a beautiful and refreshing finish.
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