Morangoffe Recipe (Strawberry Tart with Dulce de Leche)
Ingredients
Crust:
200g Maria biscuits (or milk biscuits)
100g melted butter
Filling:
1 can of condensed milk (cooked in a pressure cooker for 40 minutes or use ready-made dulce de leche)
300g fresh strawberries, washed and halved or sliced
Topping:
300ml heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract (optional)
Chocolate shavings or cocoa powder for decoration (optional)
Preparation
Crust:
Brush the biscuits in a blender or food processor until a fine powder forms.
Mix with the melted butter until a moist dough forms.
Line the bottom of a springform pan (approximately 20 cm in diameter) and press firmly.
Refrigerate for 20 minutes.
Filling:
Spread the dulce de leche over the chilled base.
Place the strawberries on top, forming a generous layer.
Topping:
Whip the cream with the sugar and vanilla until stiff peaks form (whipped cream).
Cover the strawberries with the whipped cream.
Finishing Touch:
Decorate with chocolate shavings or a dusting of cocoa powder.
Refrigerate for at least 2 hours before serving.
