Brazilian recipe
Easy Creamy Brazilian Dutch Pie (Torta Holandesa)
A beloved Brazilian classic: a crisp biscuit base with a silky, aerated cream filling and a rich chocolate ganache topping. A perfect no-fuss dessert.
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Ingredients
600 ml heavy whipping cream
1 coffee spoon cassis liqueur (optional)
120 g Maizena biscuits (or plain digestive biscuits)
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (savoiardi)
200 g caster sugar
1 coffee spoon cassis liqueur (optional)
120 g Maizena biscuits (or plain digestive biscuits)
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (savoiardi)
200 g caster sugar
Where to find ingredients
Heavy whipping cream and sweetened condensed milk are widely available in the dairy aisle of local supermarkets. For the biscuits, Maizena (or plain tea biscuits) and ladyfingers can usually be found in the biscuit or baking aisle; if unavailable in local shops, check the international or Hispanic specialty section for Latin American imports. Semi-sweet chocolate can be found in the baking section. Cassis liqueur may be found in the liquor department or specialty spirits stores.
Preparation method
- In a mixing bowl, cream the margarine and caster sugar together until the mixture is pale and fluffy
- Add the condensed milk and keep beating until the mixture is fully incorporated and smooth
- Gently fold in the heavy whipping cream, vanilla extract, and the cassis liqueur (if using), using a whisk or spatula until you have a smooth, aerated cream
- In a small saucepan, warm the 600 ml of heavy cream (strained of any excess whey) over low heat, being careful not to let it boil
- Remove from the heat and stir in the chopped semi-sweet chocolate and the 10 g of margarine
- Stir constantly until the chocolate and margarine have melted completely, resulting in a smooth, glossy ganache
- Prepare a springform pan (approx. 18 cm diameter and 4 cm high) by lining the sides with an acetate strip or lightly greasing with butter
- Line the base of the pan with a layer of Maizena biscuits, breaking them to fit the gaps if necessary
- Pour half of the prepared cream over the biscuit base
- Add a second layer of the remaining Maizena biscuits over the cream
- Spread the remaining cream over the top to cover the biscuits
- Chill the pie in the refrigerator for at least 2 hours, or until it has set firmly
- Carefully remove the ring from the springform pan
- Pour the reserved chocolate ganache over the top of the pie, allowing it to drip slightly down the sides
- Decorate the sides of the pie with the ladyfinger biscuits, pressing them gently so they adhere to the ganache layer
Observations
The Torta Holandesa is a staple dessert in Brazil, cherished for its delightful play on textures and flavors. Its crunchy biscuit base, velvety light cream, and smooth chocolate ganache create a harmonious contrast that is always a crowd-pleaser. This homemade, simplified version is perfect for those who want a practical dessert that still looks and tastes sophisticated. It is ideal for dinner parties, family gatherings, or just when you need a sweet, comforting treat.
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