Brazilian recipe
Strawberry Tart with Cream and Jelly (Torta de morango)
A Brazilian-style strawberry tart with a crisp base, smooth cream filling and a chilled strawberry jelly topping.
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Ingredients
2 tablespoons margarine
2 tablespoons oil
1 whole egg
2 level tablespoons sugar
1 pinch of salt
1 level tablespoon baking powder
Plain flour until the dough no longer sticks to your hands
1 can sweetened condensed milk
1 can cream
3 egg yolks
3 glasses milk
1 tablespoon cornflour
2 punnets strawberries
1 packet strawberry jelly
2 tablespoons oil
1 whole egg
2 level tablespoons sugar
1 pinch of salt
1 level tablespoon baking powder
Plain flour until the dough no longer sticks to your hands
1 can sweetened condensed milk
1 can cream
3 egg yolks
3 glasses milk
1 tablespoon cornflour
2 punnets strawberries
1 packet strawberry jelly
Where to find ingredients
Strawberries, jelly, condensed milk and cream are available from supermarkets and fresh markets. Cornflour is the local term for corn starch; use it as the thickener called for in the original recipe.
Preparation method
- Prepare the jelly following the packet instructions and refrigerate it until it reaches the consistency of egg white
- Mix the sweetened condensed milk, cream, egg yolks, milk and cornflour in a saucepan
- Place over the heat and stir constantly until it comes to the boil and becomes a thick cream
- Keep stirring without stopping to prevent the cream from lumping or burning on the bottom of the pan
- Set the cream aside and let it cool until warm or at room temperature
- In a bowl, mix the dough ingredients, adding the flour little by little until the mixture no longer sticks to your hands
- Line the base and sides of a medium or large ovenproof dish with the dough
- Prick the entire surface of the dough with a fork
- Bake in a preheated moderate oven for 10 to 15 minutes, until the pastry is lightly golden
- Remove from the oven and let the base cool before assembling the tart
- Spread the cream over the baked base
- Arrange the strawberries, cut crosswise, over the cream layer
- Cover the tart with the jelly at the consistency of egg white
- Refrigerate for at least 4 hours before serving
Observations
This dessert is loved for its mix of textures and its straightforward method. Follow each stage carefully so the cream thickens properly and the jelly reaches the right set before the tart is assembled.
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