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Brazilian recipe

Creamy and Crunchy Peanut Tart (Torta de amendoim cremosa e crocante)

Discover how to make a classic Brazilian peanut tart featuring a crunchy biscuit base and a velvety, aerated peanut filling. A simple yet indulgent dessert.

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40 min preparation 8 portions 267 product views
Creamy and Crunchy Peanut Tart (Torta de amendoim cremosa e crocante)

Ingredients

500 g roasted and ground peanuts
400 g caster sugar
400 g cornstarch biscuits
3 egg yolks
3 egg whites
1 pinch of salt
400 g heavy cream (well-drained)
250 g unsalted butter, softened

Where to find ingredients

You can find roasted peanuts and cornstarch biscuits in the international aisle or baking section of most local grocery stores. If specific Brazilian biscuits are unavailable, plain arrowroot or shortbread cookies make excellent substitutes for the base.

Preparation method

  1. Process the cornstarch biscuits until they reach a fine crumb consistency and set aside.
  2. In a large mixing bowl, beat the softened butter with the sugar until the mixture is pale and fluffy.
  3. Add the egg yolks one by one, beating thoroughly after each addition to ensure they are well incorporated.
  4. Fold in the roasted ground peanuts and the pinch of salt, mixing until the ingredients are fully combined.
  5. In a separate clean bowl, whip the egg whites until stiff peaks form.
  6. Gently fold the stiff egg whites into the peanut base.
  7. Gradually incorporate the heavy cream into the mixture, using a spatula to fold it in gently to maintain a light, airy texture.
  8. Press a portion of the crushed biscuit crumbs into the bottom of a glass baking dish to form an even base.
  9. Spread a generous layer of the peanut cream over the biscuit base.
  10. Repeat the layering process, alternating between the peanut cream and biscuit crumbs, ending with a final layer of cream.
  11. Optionally, garnish the top of the tart with whole roasted peanuts or crushed nut pieces.
  12. Refrigerate the tart for at least 4 hours, or until it is thoroughly chilled and firm.
  13. Serve the tart chilled.

Observations

This peanut tart is a staple of Brazilian home baking, celebrated for its irresistible contrast of textures and rich, nutty flavor. The crunchy base, made from crushed biscuits, perfectly balances the whipped, creamy peanut filling that boasts an intense aroma. It is the ideal dessert for family gatherings, special occasions, or whenever you are craving a comforting, homemade treat. Its straightforward preparation makes it a fantastic choice for those looking to impress guests without any fuss in the kitchen.
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Preparation method

Step-by-step images

Step 1

Process the cornstarch biscuits until they reach a fine crumb consistency and set aside.

Process the cornstarch biscuits until they reach a fine crumb consistency and set aside.
Step 2

In a large mixing bowl, beat the softened butter with the sugar until the mixture is pale and fluffy.

In a large mixing bowl, beat the softened butter with the sugar until the mixture is pale and fluffy.
Step 3

Add the egg yolks one by one, beating thoroughly after each addition to ensure they are well incorporated.

Add the egg yolks one by one, beating thoroughly after each addition to ensure they are well incorporated.
Step 4

Fold in the roasted ground peanuts and the pinch of salt, mixing until the ingredients are fully combined.

Fold in the roasted ground peanuts and the pinch of salt, mixing until the ingredients are fully combined.
Step 5

In a separate clean bowl, whip the egg whites until stiff peaks form.

In a separate clean bowl, whip the egg whites until stiff peaks form.
Step 6

Gently fold the stiff egg whites into the peanut base.

Gently fold the stiff egg whites into the peanut base.
Step 7

Gradually incorporate the heavy cream into the mixture, using a spatula to fold it in gently to maintain a light, airy texture.

Gradually incorporate the heavy cream into the mixture, using a spatula to fold it in gently to maintain a light, airy texture.
Step 8

Press a portion of the crushed biscuit crumbs into the bottom of a glass baking dish to form an even base.

Press a portion of the crushed biscuit crumbs into the bottom of a glass baking dish to form an even base.
Step 9

Spread a generous layer of the peanut cream over the biscuit base.

Spread a generous layer of the peanut cream over the biscuit base.
Step 10

Repeat the layering process, alternating between the peanut cream and biscuit crumbs, ending with a final layer of cream.

Repeat the layering process, alternating between the peanut cream and biscuit crumbs, ending with a final layer of cream.
Step 11

Optionally, garnish the top of the tart with whole roasted peanuts or crushed nut pieces.

Optionally, garnish the top of the tart with whole roasted peanuts or crushed nut pieces.
Step 12

Refrigerate the tart for at least 4 hours, or until it is thoroughly chilled and firm.

Refrigerate the tart for at least 4 hours, or until it is thoroughly chilled and firm.
Step 13

Serve the tart chilled.

Serve the tart chilled.
Final result

Creamy and Crunchy Peanut Tart (Torta de amendoim cremosa e crocante)

Creamy and Crunchy Peanut Tart (Torta de amendoim cremosa e crocante)

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