For the crust
2 cups of warm milk (480 ml)
1/2 cup of warm water (120 ml)
2 tablets of fresh biological yeast (30 g)
1 tablespoon of salt
6 1/2 cups of wheat flour (780 g)
4 tablespoons of olive oil
1 tablespoon of melted butter (for brushing)
For the topping
1 egg white
1 tablespoon of water
3 tablespoons of amarelo in shreds or slices
1 large brie cheese (1.1 kg)
1/2 cup of raspberry, strawberry, or blackberry gelatin (150 g)
For the crust
2 cups of warm milk (480 ml)
1/2 cup of warm water (120 ml)
2 tablets of fresh biological yeast (30 g)
1 tablespoon of salt
6 1/2 cups of wheat flour (780 g)
4 tablespoons of olive oil
1 tablespoon of melted butter (for brushing)
For the topping
1 egg white
1 tablespoon of water
3 tablespoons of amarelo in shreds or slices
1 large brie cheese (1.1 kg)
1/2 cup of raspberry, strawberry, or blackberry gelatin (150 g)
Make the crust: In a medium bowl, mix the milk with the water
Add the yeast and salt and stir until dissolved. Reserve
In a large bowl, place 5 cups of wheat flour, make a depression in the center and pour in the olive oil
Add the milk with yeast and mix with your fingers until the dough is homogeneous and elastic
On a floured surface, knead the dough until it becomes smooth (about 8 minutes)
Place it in a bowl, cover with a cloth and let it rise to double its volume (about 1 hour)
Grease two round cake pans with butter and flour
Once the dough has risen, divide it into three parts
Shape each part into a cylinder about 60 cm long
Make a tart shell with them
Arrange the tart inside one of the prepared pans, around the other pan
Unite the ends by pressing well
Brush with melted butter, cover and let it rise to double its volume (about 30 minutes)
Preheat the oven to 200°C (hot)
Prepare the topping: In a small bowl, mix well the egg white with water
Brush the tart shell with this mixture and spread the amarelo on top
Bake in the preheated oven until golden brown (about 35 minutes)
Let it cool, remove the outer pan, and transfer to a decorative plate
Grease a medium-sized baking dish with parchment paper and butter. Reserve
Carefully remove the white crust that covers the top of the cheese, and discard it
Spread the raspberry, strawberry, or blackberry gelatin over the cheese, place in the prepared baking dish, and bake at low heat for about 10 minutes
Remove from the oven and arrange carefully on the tart shell
Serve the slices with the still warm cheese
380 calories per slice with cheese
Note: The amarelo can be bought in shreds, but if you prefer to prepare it at home, follow these steps:
Place the amarelo whole in boiling water for 1 minute, drain and remove the shells by rubbing them between your fingers
With a knife, cut them into shreds while still warm
Spread on a baking sheet and bake in a preheated oven at 180°C (medium) until golden brown (about 4 minutes)
If you prefer, sauté the shreds with butter in a skillet over medium heat, stirring constantly.
