Brazilian recipe
Dutch-style tart (Torta holandesa e)
A faithful Brazilian recipe for dutch-style tart, adapted into natural English while preserving the original ingredients and method.
0.0 / 5 by 0 Reviews
Ingredients
600 ml of creme de milk fresco
1 colher de cafe de licor de cassis (optional)
120 g of biscuit maisena
10 gotas de essencia de baunilha
200 g of chocolate meio amargo chopped
250 g of margarine without salt, em temperatura ambiente
80 g of condensed milk
10 g of margarine
100 g of biscuit tipo champagne ou casadinho
200 g of sugar refinado
1 colher de cafe de licor de cassis (optional)
120 g of biscuit maisena
10 gotas de essencia de baunilha
200 g of chocolate meio amargo chopped
250 g of margarine without salt, em temperatura ambiente
80 g of condensed milk
10 g of margarine
100 g of biscuit tipo champagne ou casadinho
200 g of sugar refinado
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- In a bowl, Beat a margarine with o sugar refinado ate obter um creme claro e fofo
- Add o condensed milk e continue batendo ate incorporar bem
- Fold in o creme de milk fresco, a essencia de baunilha e o licor de cassis (se usar), misturando delicadamente with um fouet ou espatula ate obter um creme homogeneo
- In a pan pequena, Heat os 600 ml of creme de milk without soro em low heat, without deixar ferver
- Remove a panela do heat e Add o chocolate meio amargo chopped e os 10 g of margarine
- Stir constantemente ate que o chocolate e a margarine derretam completamente, formando uma ganache lisa
- Prepare uma forma de aro removivel (aproximadamente 18 cm de diametro e 4 cm de altura), forrando as laterais with fita de acetato ou untando with um pouco de butter
- Forre o fundo da forma with uma camada de biscuits maisena, quebrando-os se necessario for preencher os espacos
- Pour metade do creme preparado sobre a camada de biscuits
- Faca outra camada with o restante dos biscuits maisena
- Cover with o restante do creme
- Take a torta a geladeira por, no minimo, 2 horas, ou ate que esteja firme
- Desenforme a torta cuidadosamente
- Espalhe a ganache de chocolate reservada sobre o topo da torta, deixando escorrer pelas laterais
- Decore as laterais da torta with os biscuits tipo champagne ou casadinho, pressionando levemente for que grudem na ganache
Observations
This recipe keeps the Brazilian identity of Torta holandesa e, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
Ratings and comments