Brazilian recipe
Strawberry Tart (Torta de morango)
A beloved classic, this strawberry tart combines a crisp crust, a smooth, velvety cream filling, and refreshing strawberries set in a delicate gelatin glaze.
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Ingredients
2 tablespoons margarine
2 tablespoons vegetable oil
1 whole egg
2 shallow tablespoons sugar
1 pinch of salt
1 shallow tablespoon baking powder
Wheat flour until the dough no longer sticks to your hands
1 can condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 boxes of strawberries
1 package strawberry gelatin
2 tablespoons vegetable oil
1 whole egg
2 shallow tablespoons sugar
1 pinch of salt
1 shallow tablespoon baking powder
Wheat flour until the dough no longer sticks to your hands
1 can condensed milk
1 can table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 boxes of strawberries
1 package strawberry gelatin
Where to find ingredients
You can find these staples at major supermarkets and local markets. Condensed milk and table cream are commonly found in the baking aisle; margarine and fresh berries are available in the dairy and produce sections, respectively.
Preparation method
- Prepare the gelatin according to 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
- Place over heat and stir constantly until it boils and thickens into a rich cream
- Continue stirring without stopping to prevent the cream from lumping or burning at the bottom of the pan
- Set the cream aside and let it cool until it is lukewarm or reaches room temperature
- In a bowl, mix the dough ingredients, adding the flour gradually until the mixture 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 dough is lightly golden
- Remove from the oven and let the crust cool down before assembling the tart
- Spread the cream evenly over the baked crust
- Arrange the sliced strawberries crosswise over the cream layer
- Cover the tart with the gelatin once it has reached an egg-white consistency
- Refrigerate for at least 4 hours before serving
Observations
This dessert is highly prized for its perfect balance of textures and its satisfying finish. Follow these steps carefully to ensure your cream reaches the ideal consistency and the gelatin sets properly for a polished result.
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