For the crust: "2 egg yolks"
"1/4 cup of sugar"
"1/3 cup of unsalted butter, at room temperature"
"1/2 teaspoon of grated lemon zest"
"2 tablespoons of sherry or madeira wine"
"1 1/2 cups all-purpose flour"
"rice or beans"
For the topping: "3/4 cup of blackberry jam or jabuticaba gelato"
"2 tablespoons of brandy"
"1 box of strawberries, washed and hulled (without stems)"
For the crust: "2 egg yolks"
"1/4 cup of sugar"
"1/3 cup of unsalted butter, at room temperature"
"1/2 teaspoon of grated lemon zest"
"2 tablespoons of sherry or madeira wine"
"1 1/2 cups all-purpose flour"
"rice or beans"
For the topping: "3/4 cup of blackberry jam or jabuticaba gelato"
"2 tablespoons of brandy"
"1 box of strawberries, washed and hulled (without stems)"
"Whisk together the egg yolks, sugar, butter, lemon zest, wine, and 2 tablespoons of flour."
"Beat well."
"Gradually add the remaining flour, mixing well."
"Refrigerate for about 40 minutes."
"Preheat the oven to moderate temperature (170°F)."
"Press the cold dough into the bottom and sides of a 9-inch tart pan"
"Cover the dough with parchment paper or two large pieces of parchment paper, overlapping them like a coffee filter."
"Spread a layer of 1 cm of rice or beans (this is to prevent the crust from deforming while baking; the entire bottom of the crust should be covered)"
"Bake for 15 minutes or until the crust is lightly golden and then remove from the oven."
"Remove the rice or beans and parchment paper, and reduce the oven temperature to 150°F"
"Return the crust to the oven and bake for an additional 5 minutes or until it's browned"
"Let cool"
"Make the topping: mix the gelato with the brandy and blend in a blender"
"Brush this mixture over the tart crust"
"Arrange the strawberries on top of the tart, close together"
"Refrigerate."
