Brazilian recipe
Strawberry Cream Tart
A classic Brazilian dessert, this strawberry tart combines a crisp crust, velvety custard, and the refreshing tang of strawberries set in jelly.
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Ingredients
2 tbsp margarine
2 tbsp vegetable oil
1 large egg
2 level tbsp caster sugar
1 pinch salt
1 level tbsp baking powder
All-purpose flour until the dough no longer sticks to your hands
1 can (14 oz / 397g) sweetened condensed milk
1 can (14 oz / 397g) evaporated milk
3 large egg yolks
3 cups whole milk
1 tbsp cornflour (cornstarch)
2 punnets strawberries
1 packet strawberry jelly (Jell-O)
2 tbsp vegetable oil
1 large egg
2 level tbsp caster sugar
1 pinch salt
1 level tbsp baking powder
All-purpose flour until the dough no longer sticks to your hands
1 can (14 oz / 397g) sweetened condensed milk
1 can (14 oz / 397g) evaporated milk
3 large egg yolks
3 cups whole milk
1 tbsp cornflour (cornstarch)
2 punnets strawberries
1 packet strawberry jelly (Jell-O)
Where to find ingredients
Margarine, vegetable oil, eggs, caster sugar, salt, baking powder, and all-purpose flour are available in most supermarkets. Sweetened condensed milk and evaporated milk are usually found in the tinned goods aisle. Cornflour (cornstarch) is typically in the baking section. Strawberries are seasonal and can be found at greengrocers or supermarkets. Strawberry jelly (like Jell-O) is available in the baking or dessert aisle of larger supermarkets.
Preparation method
- Prepare the jelly according to package instructions and refrigerate until it reaches the consistency of egg whites
- Combine the sweetened condensed milk, evaporated milk, egg yolks, whole 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 to prevent lumps or scorching on the bottom of the pan
- Set the custard aside and let it cool to lukewarm or room temperature
- In a bowl, mix the dough ingredients, gradually adding flour until the mixture pulls away from your hands
- Press the dough to line the bottom and sides of a medium or large ovenproof dish
- Prick the entire surface of the dough with a fork
- Bake in a preheated medium oven for 10-15 minutes, until the crust is lightly golden
- Remove from the oven and allow the crust to cool completely before assembling the tart
- Spread the cooled custard evenly over the baked crust
- Arrange the sliced strawberries on top of the custard layer
- Pour the jelly, now at egg white consistency, over the strawberries to form the topping
- Refrigerate for at least 4 hours before serving
Observations
This dessert is highly prized for its delightful contrast of textures and its straightforward preparation. Follow the steps carefully to achieve the perfect consistency for both the custard and the jelly.
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