Brazilian recipe
Easy Creamy Brazilian Chilled Pie (Torta Holandesa)
A beloved Brazilian chilled dessert featuring a crisp cookie base, a velvety cream filling, and a rich chocolate ganache topping. A perfect indulgent treat.
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Ingredients
600 ml fresh cream (chilled)
1 teaspoon crème de cassis (optional)
120 g Marie biscuits
10 drops vanilla essence
200 g dark chocolate (chopped)
250 g unsalted butter (at room temperature)
80 g sweetened condensed milk
10 g butter
100 g ladyfinger biscuits (or similar dry finger biscuits)
200 g caster sugar
1 teaspoon crème de cassis (optional)
120 g Marie biscuits
10 drops vanilla essence
200 g dark chocolate (chopped)
250 g unsalted butter (at room temperature)
80 g sweetened condensed milk
10 g butter
100 g ladyfinger biscuits (or similar dry finger biscuits)
200 g caster sugar
Where to find ingredients
Marie biscuits are widely available in any local kirana store or supermarket; look for brands like Parle or Britannia. For dark chocolate, opt for premium culinary bars available in the baking aisle of modern supermarkets or via gourmet grocery delivery apps. Fresh cream (thick heavy cream) is found in the dairy section; ensure it is chilled for better whipping. Ladyfinger biscuits (or 'savoiardi') can be found in the imported food section of large supermarkets or specialty bakeries. Crème de cassis is an imported liqueur; if unavailable, you may omit it or replace it with a touch of blackcurrant syrup for a similar note.
Preparation method
- In a mixing bowl, cream together the softened butter and caster sugar until the mixture becomes pale and fluffy
- Add the sweetened condensed milk and continue whisking until well combined
- Gently fold in the fresh cream, vanilla essence, and crème de cassis (if using) with a wire whisk or spatula until the mixture is smooth and aerated
- In a small saucepan, gently warm the 600 ml of fresh cream over low heat, ensuring it does not come to a boil
- Remove the pan from the heat and stir in the chopped dark chocolate and 10 g of butter
- Keep stirring constantly until the chocolate and butter have completely melted, resulting in a glossy, smooth ganache
- Prepare a springform pan (roughly 18 cm diameter and 4 cm height); line the sides with an acetate strip or lightly grease with a little butter
- Arrange a layer of Marie biscuits at the bottom of the pan, breaking them into pieces if needed to cover any gaps
- Pour half of the prepared cream filling over the biscuit base
- Add a second layer of the remaining Marie biscuits on top of the cream
- Spread the rest of the cream filling evenly over the biscuits
- 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 it to drip slightly down the sides
- Arrange the ladyfinger biscuits around the sides of the pie, pressing them gently so they adhere to the ganache
Observations
Torta Holandesa is a quintessential Brazilian dessert, cherished for its delightful play of textures and balanced sweetness. This version is a home-style adaptation that is simple to prepare yet looks sophisticated enough for any special occasion. Whether you are hosting a family Sunday lunch or simply craving something decadent, the combination of the crunchy biscuit base, light, airy cream, and smooth chocolate ganache is guaranteed to be a hit with everyone.
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