Brazilian recipe
Strawberry tart with cream and jelly (Torta de morango)
This strawberry tart is a Brazilian dessert classic, bringing together a crisp base, smooth cream and fresh strawberries set with jelly.
0.0 / 5 by 0 Reviews
Ingredients
2 tablespoons margarine
2 tablespoons cooking oil
1 whole egg
2 level tablespoons sugar
1 pinch salt
1 level tablespoon baking powder
Wheat flour until the dough no longer sticks to your hands
1 tin condensed milk
1 tin cream
3 egg yolks
3 glasses milk
1 tablespoon cornflour
2 small punnets strawberries
1 packet strawberry jelly
2 tablespoons cooking oil
1 whole egg
2 level tablespoons sugar
1 pinch salt
1 level tablespoon baking powder
Wheat flour until the dough no longer sticks to your hands
1 tin condensed milk
1 tin cream
3 egg yolks
3 glasses milk
1 tablespoon cornflour
2 small punnets strawberries
1 packet strawberry jelly
Where to find ingredients
In Zambia, margarine, cooking oil, eggs, sugar, milk, wheat flour, baking powder, cornflour, condensed milk, cream, strawberries and strawberry jelly are generally available in supermarkets and fresh produce markets. Strawberries are best bought when in season or from larger stores with chilled produce.
Preparation method
- Prepare the jelly according to the packet instructions and refrigerate it until it reaches the consistency of egg white
- Mix the condensed milk, cream, egg yolks, milk and cornflour in a saucepan
- Put it on the heat and stir constantly until it comes to the boil and forms a thick cream
- Keep stirring without stopping so the cream does not form lumps or burn on the bottom of the pan
- Set the cream aside and let it cool until lukewarm or at room temperature
- In a bowl, mix the pastry ingredients, adding the flour little by little until the mixture no longer sticks to your hands
- Line the base and sides of a medium or large ovenproof dish with the pastry
- Prick the whole surface of the pastry with a fork
- Bake in a preheated medium 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
- Arrange the strawberries cut crosswise over the cream layer
- Cover the tart with the jelly at egg-white consistency
- Refrigerate for at least 4 hours before serving
Observations
This dessert is loved for its mix of textures and for being practical to make. Follow each step carefully so the cream thickens properly and the jelly reaches the right consistency before the tart is assembled.
Ratings and comments