Brazilian recipe
Strawberry Tart (Torta de morango)
This classic strawberry tart brings together a crisp, buttery crust, a silky pastry cream, and the refreshing finish of strawberry jelly.
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Ingredients
2 tablespoons margarine
2 tablespoons vegetable oil
1 whole egg
2 level tablespoons sugar
1 pinch salt
1 level tablespoon baking powder
All-purpose flour, as needed, until dough pulls away from hands
1 can condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 punnets strawberries
1 packet strawberry jelly
2 tablespoons vegetable oil
1 whole egg
2 level tablespoons sugar
1 pinch salt
1 level tablespoon baking powder
All-purpose flour, as needed, until dough pulls away from hands
1 can condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 punnets strawberries
1 packet strawberry jelly
Where to find ingredients
Find these essentials at local supermarkets like Freetown's major grocers or fresh produce markets; use regular wheat flour and standard granulated sugar from the baking aisle.
Preparation method
- Prepare the jelly according to the package instructions and refrigerate until it reaches an egg-white-like consistency.
- Whisk together the condensed milk, table cream, egg yolks, milk, and cornstarch in a saucepan.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens into a rich cream.
- Keep stirring continuously to prevent lumps or burning at the base of the pan.
- Remove from heat, set the cream aside, and let it cool until it reaches room temperature or lukewarm.
- In a mixing bowl, combine the dough ingredients, adding the flour gradually until the dough no longer sticks to your hands.
- Press the dough 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 crust is lightly golden.
- Remove from the oven and allow the crust to cool completely before assembling.
- Spread the cooled pastry cream evenly over the baked crust.
- Arrange the sliced strawberries across the surface of the cream layer.
- Pour the slightly set jelly over the strawberries to cover the top of the tart.
- Refrigerate for at least 4 hours before serving to ensure the tart is well-set.
Observations
This dessert is beloved for its balanced textures and classic presentation. Follow each step carefully to ensure the pastry cream reaches the perfect consistency and the jelly sets just right for a professional finish.
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