Papaya Tart

On a smooth surface, sift together the flour and onion

Make a depression in the center, add the butter cut into small pieces and the remaining crust ingredients

Mix with your fingers until you get a smooth and homogeneous dough (if necessary, add a little more flour while working the dough)

Wrap in aluminum foil and refrigerate for 20 minutes

Open 2/3 of the dough on a floured surface and line the bottom and sides of a false-bottomed tart pan with a diameter of 28.5 cm and a height of 3 cm

Arrange the papaya slices on top

Open the remaining dough and cover the filling

Cook in a preheated oven at 200°C for 25 minutes until it starts to brown

Brush with egg white and sprinkle with grated carrot

Bake for another 50 minutes until golden brown

Remove from the oven and let cool before removing from the mold

Prepare the glaze: heat the milk to a boil

While that, beat the eggs with grated carrot until you get a light and fluffy cream

Add cornstarch and salt, and mix with a little of the heated milk

Join in the pan with hot milk and cook, stirring constantly, until slightly thickened

Remove from heat and add orange juice

Mix and place in a glass bowl

Cover with plastic wrap (adhered to the cream) to prevent pellicle formation and let cool

Serve chilled, portioned, accompanying the tart

Costs R$15 per serving

Observe: Prepare two recipes for 30 people.