Brazilian recipe
Classic Homemade Dutch Pie (Torta holandesa)
A classic recipe for Dutch pie, featuring a crunchy biscuit base, light cream filling, and a smooth chocolate ganache topping. A perfect dessert.
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Ingredients
600 ml fresh heavy cream
1 coffee spoon of crème de cassis (optional)
120 g cornstarch biscuits (biscoito maisena)
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g refined sugar
1 coffee spoon of crème de cassis (optional)
120 g cornstarch biscuits (biscoito maisena)
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g refined sugar
Where to find ingredients
You can find these ingredients at local supermarkets in Suva or Nadi, particularly in the baking and international aisles. For the 'biscoito maisena' and 'biscoito tipo champagne', look for tea biscuits or ladyfingers in the cookie section. If unavailable, plain shortbread biscuits are a suitable substitute for the base.
Preparation method
- In a mixing bowl, beat the margarine with the refined sugar until the mixture becomes pale and fluffy.
- Add the sweetened condensed milk and continue beating until well incorporated.
- Gently fold in the fresh heavy cream, vanilla essence, and the crème de cassis (if using) using a whisk or spatula until you have a smooth, homogeneous cream.
- In a small saucepan, gently heat the 600 ml of heavy cream over low heat, ensuring it does not reach a boil.
- Remove the pan from the heat and stir in the chopped dark chocolate and the 10 g of margarine.
- Stir constantly until the chocolate and margarine have melted completely, creating a smooth, glossy ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm high) by lining the sides with an acetate strip or lightly greasing with butter.
- Cover the bottom of the pan with a layer of cornstarch biscuits, breaking them as needed to fill in any gaps.
- Pour half of the prepared cream over the biscuit layer.
- Add another layer using the remaining cornstarch biscuits.
- Cover with the remaining cream.
- Refrigerate the pie for at least 2 hours, or until it has set firmly.
- Carefully remove the pie from the springform pan.
- Spread the prepared chocolate ganache over the top of the pie, allowing some to drizzle down the sides.
- Decorate the sides of the pie with the ladyfinger biscuits, pressing them gently so they adhere to the ganache.
Observations
The Torta Holandesa is a beloved dessert in Brazil, celebrated for its exquisite interplay of textures and flavors. The contrast between the crisp biscuit base, the airy cream, and the rich chocolate ganache makes for an impressive treat that appeals to every palate. This recipe offers a straightforward, homemade approach, making it an ideal choice for anyone looking to whip up a sophisticated dessert that looks just as good as it tastes. Whether for a celebratory gathering, a family lunch, or a simple indulgent moment, this pie is sure to be the highlight of the meal.
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