C.A.M.T.A Cooperativa Agrícola Mista de Tomé-Açu

Cupuaçu is a fruit native to Amazon region.
Here is some introduction of popular sweets in Brazil, with natural pulp of C.A.M.T.A !

CUPUAÇU PIE
1 1/2 cups of butter 1 cup of sugar 3 eggs white 1 pinch of salt 30 castanhas-do-pará, or Brazil nut(grated) 4 1/2 cups of flour For stuffing 2 packs of the C.A.M.T.A cupuaçu puree(100ml) 100g of sugar Mix cupuaçu and 100g of sugar. Bring it to a cooker with medium heat and continue mixing. Separately, mix ingredients in a bowl until those become a dough. Stretch the dough as thin as possible, in eight 22cm baking tins. Make holes well with a folk before bakig(200ºC). Once baked, bring these out and put in plates. Then, put cupuaçu sweet firmly on the baked dough, and decolate well. Pile a layer on other and repeat it quickly. Portion for 8 persons.		CUPUAÇU CAKE
PUDDING OF CUPUAÇU		2 packs of the C.A.M.T.A cupuaçu puree(100ml) 1 small glass of coconut milk 10 eggs 1kg of sugar 2 cups of flour 250g of butter Mix cupuaçu, coconut milk and eggs in a liquidizer. Beat sugar with butter with a whisk, and later, mix a little bit more in a liquidizer. Mix it with flour. after mixing all, bring it to oven(200º) with bain marie, for approximate 2 1/2 hours, or until a toothpick can be removed without dough sticking to it. The baking tin should be the one with a center-hole. Portion for 8 persons.
1 pack of the C.A.M.T.Acupuaçu puree(100ml) 400g of sugar 8 ovos inteiros In a bowl, mix all ingredients without beating. After all are mixed, bring the mixture to an oven with bain marie. In a baking tin with center-hole, wait approximate 2 hours. To check if it is ready, use a teethpick. if it returns without uncooked sticky source, it is ready. Portion for 8 persons.		CREAM OF CUPUAÇU
BOMBOM OF CUPUAÇU		1/2 kg of the C.A.M.T.A cupuaçu puree 1 can of condensed milk 1 can of milk cream 1 pack of biscuit(200g) Mix all ingredients(except for biscuits) in a liquidizer. Put it in layers with biscuits(in a baking tin of 30,5cm × 19,5cm), or with corn flour. Bring in a refrigerator and freeze it.
3 cannes of condensed milk 1/2 kg of the C.A.M.T.A cupuaçu puree 1/2 kg of sugar 1/2 kg of chocolate In a pan, warm condensed milk with medium heat until it starts melting at the bottom of the pan. Cool it down a bit, and scoop 1/2 spoon(soup) size of it, flatting it with fingers and put in sugar. Separately mix cupuaçu and sugar. Bring it to a cooker with medium heat and continue mixing. Stuff 1 scoop(tea spoon) of the cupuaçu sweet in each piece of dough of condensed milk, and close these. Put these in sugar again and leave these for 1-2 days to dry. Warm chocolate in bain marie until it melts down. Dip bomboms in the melt chocolate, and cover with it. After cooling down and when dried, wrap these. For 50 pieces.

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