Brazilian recipe
Classic Strawberry Cream Tart
A beloved Brazilian dessert classic, featuring a crisp, buttery crust, a velvety smooth cream filling, and fresh strawberries topped with a glossy jelly glaze.
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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 until the dough pulls away from your hands
1 can (approx. 395g) sweetened condensed milk
1 can (approx. 300g) table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 small cartons of strawberries
1 packet strawberry-flavored gelatin
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 until the dough pulls away from your hands
1 can (approx. 395g) sweetened condensed milk
1 can (approx. 300g) table cream
3 egg yolks
3 cups milk
1 tablespoon cornstarch
2 small cartons of strawberries
1 packet strawberry-flavored gelatin
Where to find ingredients
All ingredients can be found in the baking and dairy aisles of any local grocery store or supermarket. Fresh strawberries are typically located in the produce section.
Preparation
- Prepare the gelatin according to the package instructions
- Refrigerate it until it reaches the consistency of egg whites
- Mix the condensed milk, table cream, egg yolks, milk, and cornstarch in a saucepan
- Place over medium heat and stir constantly until it begins to boil
- Continue stirring until a thick, smooth cream forms
- Keep stirring without stopping to prevent the cream from clumping or burning at the bottom of the pan
- Set the cream aside and let it cool until lukewarm or at room temperature
- In a mixing bowl, combine the margarine, oil, egg, sugar, salt, and baking powder
- Gradually add the flour to the bowl
- Knead until the dough comes together and pulls away from your hands
- Press the dough to cover the bottom and sides of a medium or large baking dish
- Prick the surface of the dough all over 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 completely before assembling the tart
- Spread the cooled cream evenly over the baked crust
- Arrange the strawberries, sliced crosswise, on top of the cream layer
- Pour the gelatin, now at an egg-white consistency, over the strawberries
- Refrigerate for at least 4 hours before serving
Notes
This dessert is highly appreciated for its perfect harmony of textures and its refreshing profile. Follow the steps carefully to ensure the cream reaches the perfect consistency and the jelly sets just right.
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