Brazilian recipe
Heart of Palm Shortcrust Tart
A traditional savoury tart featuring a delicate, crumbly pastry shell and a rich, creamy heart of palm filling. Perfect for light lunches or snacks.
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Ingredients
300 g baking margarine or lard
500 g cake flour
Juice of 1/2 a lemon
1 egg
Salt to taste
1 jar of heart of palm (palmito)
1 and 1/2 cups of milk
3 tablespoons cake flour
1/2 onion, finely grated
Nutmeg to taste
Black pepper to taste
500 g cake flour
Juice of 1/2 a lemon
1 egg
Salt to taste
1 jar of heart of palm (palmito)
1 and 1/2 cups of milk
3 tablespoons cake flour
1/2 onion, finely grated
Nutmeg to taste
Black pepper to taste
Where to find ingredients
Cake flour, butter or margarine, and eggs are available at any major supermarket. Heart of palm is typically found in the canned or jarred vegetable aisle of larger supermarkets or local delis.
Preparation method
- Combine the margarine or lard, flour, lemon juice, egg, and salt in a bowl, mixing until the dough resembles coarse breadcrumbs.
- Chill the dough in the fridge for at least 30 minutes before use.
- To make the filling, whisk the flour into a small amount of cold milk until smooth, then stir into the remaining milk in a saucepan to create a white sauce.
- Add the grated onion and blend half of the jar of heart of palm with half a cup of milk, then stir this mixture into the saucepan.
- Cook the sauce over low heat, stirring constantly, until it thickens slightly.
- Season the sauce with salt, nutmeg, and pepper to taste.
- Stir the remaining chopped heart of palm into the sauce and combine well.
- Press the chilled dough into a tart tin, using your hands to cover the base and sides evenly.
- Pour the heart of palm filling into the pastry-lined tin.
- Cover the tart with the remaining dough, sealing and shaping as desired.
- Bake in a preheated oven at a high temperature for approximately 40 minutes, or until the pastry is golden brown and the filling is bubbling.
Observations
This heart of palm tart, made with a traditional 'shortcrust' pastry, is a classic comfort food. Known for its buttery, crumbly texture that melts in the mouth, this pastry perfectly complements the creamy, seasoned heart of palm filling. It is a versatile dish, ideal as a main course for a light lunch, a sophisticated starter for a dinner party, or a hearty savoury snack. While the pastry requires a bit of care to handle, the result is well worth the effort. Serve warm to fully enjoy the flavours.
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