Crispy Base, Creamy Filling with Moça Milk and Strawberries
2 tea cups wheat flour
1 tea cup of sugar
120 grams of chilled butter
500 ml of milk
3 heaping tablespoons of cornstarch
1 1/2 condensed milk
3 sifted yolks
200 ml of water
1 tablespoon of corn starch
2 tablespoons of sugar
METHOD OF PREPARATION
In a bowl add the wheat flour, sugar, cold butter and mix well with your hands.
Mix until it becomes a farofa, add the egg and mix again.
Take a 20 cm diameter mold (removable or normal bottom), press the dough in the center and sides of the mold. Then make holes with a fork and bake in a preheated oven at 180 degrees for 35 to 40 minutes.
In a pan put the milk, corn starch and mix well.
Add condensed milk and sifted egg yolks.
Turn on the low fire and keep mixing, as soon as it thickens, count 4 minutes and turn off the fire. Wait for it to cool down.
In a pan put the water, cornstarch and sugar.
Stir over low heat until thickened and wait to cool down.
With the base of the pie already baked, put the cream. Cut strawberries in half and place them together.
Brush the glitter jelly on top, put the crushed peanuts on the side of the pie, wait to freeze a little and enjoy