Brazilian recipe
Homemade Dutch Pie (Torta Holandesa)
A classic recipe for Dutch pie, featuring a crunchy biscuit base, a light cream filling, and a decadent chocolate ganache topping.
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Ingredients
600 ml fresh heavy cream
1 coffee spoon cassis liqueur (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g chopped bittersweet chocolate
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger or casadinho biscuits
200 g refined sugar
1 coffee spoon cassis liqueur (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g chopped bittersweet chocolate
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger or casadinho biscuits
200 g refined sugar
Where to find ingredients
Ingredients can be found at local supermarkets and neighborhood grocery stores. As a substitute for cornstarch biscuits, plain tea biscuits may be used. Ladyfinger biscuits can be replaced by any finger-style sponge cookie available at the bakery section.
Preparation method
- In a bowl, beat the margarine with the refined sugar until you obtain a light and fluffy cream.
- Add the sweetened condensed milk and continue beating until well incorporated.
- Incorporate the fresh heavy cream, the vanilla essence, and the cassis liqueur (if using), mixing gently with a whisk or spatula until you have a homogeneous cream.
- In a small saucepan, heat the 600 ml of heavy cream over low heat, without letting it boil.
- Remove the saucepan from the heat and add the chopped bittersweet chocolate and the 10 g of margarine.
- Stir constantly until the chocolate and margarine have melted completely, forming a smooth ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm high) by lining the sides with an acetate strip or greasing them with a little butter.
- Line the bottom of the pan with a layer of cornstarch biscuits, breaking them if necessary to fill the gaps.
- Pour half of the prepared cream over the biscuit layer.
- Create another layer with the remaining cornstarch biscuits.
- Cover with the rest of the cream.
- Refrigerate the pie for at least 2 hours, or until it is firm.
- Carefully unmold the pie.
- Spread the reserved chocolate ganache over the top of the pie, allowing it to drip down the sides.
- Decorate the sides of the pie with the ladyfinger or casadinho biscuits, pressing gently so they adhere to the ganache.
Observations
The Dutch pie is a popular dessert in Brazil, renowned for its harmonious blend of textures and flavors. The crunchy biscuit base, the airy cream, and the rich chocolate ganache create a delightful contrast that appeals to all. This recipe offers a straightforward approach, perfect for anyone seeking a dessert that is both practical to prepare and sophisticated in its presentation and taste. It is an ideal choice for celebrations, family gatherings, or simply as an indulgent treat.
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