Torta Gelada de Maracujá com Creme Cremoso
A refreshing and creamy passion fruit tart perfect for hot days, combining a buttery base with a tangy filling and a sweet topping.
Ingredients
Base
- 200 g biscoito maisena (for the base)
- 100 g manteiga derretida (for the base)
Filling
- 1 can leite condensado
- 1 can creme de leite
- 1 cup suco de maracujá concentrado
- 1 sopa gelatina incolor sem sabor
- 3 colheres de sopa água
- 0.5 cup açúcar (optional, as desired)
Topping
- 2 maracujás polpa de maracujá com sementes (for coverage)
- 0.5 cup açúcar (for coverage)
Instructions
- Prepare a base: crush the biscoito maisena and mix with melted butter to form a fine mass. Press into a tart pan and set aside.
- Make the gelatin: dissolve the gelatin in water, then add to the passion fruit mixture. Mix well and pour over the base.
- Chill the tart for at least 4 hours or until set.
- Prepare the topping: blend the polpa de maracujá with sugar and spread over the set tart.
Notes
Keep the tart refrigerated and consume within 3 days for best flavor and texture.