Brazilian recipe
Strawberry Tart (Torta de morango)
This classic Brazilian dessert features a crisp, buttery crust, a velvety cream filling, and fresh strawberries topped with a glossy jelly glaze.
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Ingredients
2 tablespoons margarine
2 tablespoons vegetable oil
1 large egg
2 level tablespoons sugar
1 pinch salt
1 level tablespoon baking powder
All-purpose wheat flour, enough for dough to pull away from hands
1 can (395g) sweetened condensed milk
1 can (300g) table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 packs fresh strawberries
1 packet strawberry jelly powder
2 tablespoons vegetable oil
1 large egg
2 level tablespoons sugar
1 pinch salt
1 level tablespoon baking powder
All-purpose wheat flour, enough for dough to pull away from hands
1 can (395g) sweetened condensed milk
1 can (300g) table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 packs fresh strawberries
1 packet strawberry jelly powder
Where to find ingredients
Most ingredients can be found at local supermarkets and neighborhood grocery stores. Use unsalted butter as a preferred substitute for margarine, and corn starch is widely available as a thickening agent.
Preparation method
- Prepare the jelly according to the package instructions and refrigerate until it reaches an egg-white consistency.
- Combine 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 rich cream.
- Continue stirring without stopping to prevent lumps or burning at the bottom of the pan.
- Set the cream aside and allow it to cool until it is lukewarm or reaches room temperature.
- In a bowl, mix the dough ingredients, adding flour gradually until the dough 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.
- Bake in a preheated medium oven for 10 to 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 prepared cream evenly over the baked crust.
- Arrange the sliced strawberries crosswise over the layer of cream.
- Cover the tart with the chilled jelly that has reached egg-white consistency.
- Refrigerate for at least 4 hours before serving.
Observations
This dessert is highly appreciated for its perfect combination of textures and practical preparation. Follow the steps carefully to ensure the ideal consistency for both the cream filling and the strawberry glaze.
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