Brazilian recipe
Strawberry Tart (Torta de morango)
The strawberry tart is a staple of Brazilian desserts, combining a crisp pastry crust, a velvety cream filling, and the refreshing touch of strawberries with jelly.
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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 to make the dough non-sticky
1 can sweetened condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 small cartons of strawberries
1 package strawberry-flavored jelly
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 to make the dough non-sticky
1 can sweetened condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 small cartons of strawberries
1 package strawberry-flavored jelly
Where to find ingredients
You can find all ingredients at local supermarkets. For the table cream, if unavailable, you may use heavy cream as a substitute. The strawberry jelly is available in the baking or dessert aisle.
Preparation method
- Prepare the jelly following the package instructions and refrigerate until it reaches an egg-white consistency
- Mix the condensed milk, table cream, egg yolks, milk, and cornstarch in a saucepan
- Cook over medium heat, stirring constantly until it boils and becomes a thick cream
- Continue stirring constantly to prevent lumps or burning at the bottom of the pan
- Set the cream aside and let it cool until lukewarm or at room temperature
- In a bowl, mix the dough ingredients, adding the 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 let the crust cool before assembling the tart
- Spread the cream over the baked crust
- Arrange the sliced strawberries on top of the cream layer
- Cover the tart with the jelly once it reaches an egg-white consistency
- Refrigerate for at least 4 hours before serving
Observations
This dessert is highly appreciated for its perfect combination of textures and its practicality. Follow the steps carefully to ensure the ideal consistency for both the cream filling and the strawberry jelly glaze.
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