Brazilian recipe
Strawberry Tart
Strawberry tart is a classic Brazilian dessert, bringing together crisp pastry, a velvety cream and the freshness of strawberries set with jelly.
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Ingredients
2 tablespoons margarine
2 tablespoons oil
1 whole egg
2 level tablespoons sugar
1 pinch salt
1 level tablespoon baking powder
Plain flour, enough for the dough to come away from your hands
1 tin sweetened condensed milk
1 tin cream
3 egg yolks
3 cups milk
1 tablespoon cornflour
2 punnets strawberries
1 packet strawberry jelly
2 tablespoons oil
1 whole egg
2 level tablespoons sugar
1 pinch salt
1 level tablespoon baking powder
Plain flour, enough for the dough to come away from your hands
1 tin sweetened condensed milk
1 tin cream
3 egg yolks
3 cups milk
1 tablespoon cornflour
2 punnets strawberries
1 packet strawberry jelly
Where to find ingredients
In Vanuatu, look for strawberries, dairy, jelly, flour and baking basics at supermarkets, general stores, fresh produce markets and grocery shops in town centres.
Preparation method
- Prepare the jelly following the packet directions and chill it until it reaches the consistency of egg white
- Mix the 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 catching on the bottom of the saucepan
- Set the cream aside and let it cool until warm or at room temperature
- In a bowl, mix the pastry ingredients, adding the flour little by little until the mixture comes away from your hands
- Line the base and sides of a medium or large baking dish with the pastry
- Prick the whole surface of the pastry 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 pastry cool before assembling the tart
- Spread the cream over the baked pastry base
- Arrange the strawberries, cut crosswise, over the cream layer
- Cover the tart with the jelly while it is at egg-white consistency
- Chill for at least 4 hours before serving
Observations
This dessert is much loved for its mix of textures and its practical preparation. Follow the steps carefully to get the cream and jelly to the right setting point.
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