Brazilian recipe
Strawberry Tart (Torta de morango)
A beloved classic, this strawberry tart combines a buttery, crisp crust with a silky pastry cream and a refreshing layer of strawberry glaze.
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Ingredients
2 tablespoons margarine
2 tablespoons vegetable oil
1 whole egg
2 level tablespoons sugar
1 pinch of salt
1 level tablespoon baking powder
All-purpose flour, as needed until the dough pulls away from your hands
1 can sweetened condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 small cartons strawberries
1 packet strawberry-flavored gelatin
2 tablespoons vegetable oil
1 whole egg
2 level tablespoons sugar
1 pinch of salt
1 level tablespoon baking powder
All-purpose flour, as needed until the dough pulls away from your hands
1 can sweetened condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 small cartons strawberries
1 packet strawberry-flavored gelatin
Where to find ingredients
You can find these staples at local markets and grocery stores. For fresh produce, visit the fruit section for strawberries. The baking aisle carries canned condensed milk, table cream, cornstarch, and gelatin packets. Standard margarine and eggs are available in the dairy and refrigerated sections.
Preparation method
- Prepare the gelatin according to the package directions and refrigerate until it reaches the consistency of egg whites.
- Whisk together the condensed milk, table cream, egg yolks, milk, and cornstarch in a heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly until the mixture reaches a boil and thickens into a smooth cream.
- Continue to stir vigorously to prevent the cream from scorching or forming lumps.
- Remove from heat and allow the cream to cool until it reaches room temperature.
- In a mixing bowl, combine the dough ingredients, adding the flour gradually until the dough is smooth and no longer sticks to your hands.
- Press the dough evenly into the bottom and up the sides of a medium or large baking dish.
- Prick the bottom of the dough all over with a fork.
- Bake in a preheated medium oven for 10 to 15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the crust cool completely before assembly.
- Spread the prepared pastry cream evenly over the cooled crust.
- Arrange the strawberries, sliced crosswise, neatly over the layer of cream.
- Pour the thickened gelatin carefully over the strawberries.
- Refrigerate for at least 4 hours to set before serving.
Observations
This dessert is cherished for its delightful play on textures and the perfect balance of richness and fruitiness. Follow each step carefully to ensure the pastry cream reaches the right thickness and the jelly sets to the ideal consistency.
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