Brazilian recipe
Easy Creamy Dutch Pie (Torta Holandesa)
A classic Brazilian chilled dessert featuring a buttery biscuit crust, an airy cream filling, and a rich chocolate ganache topping. A crowd-pleasing homemade treat.
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Ingredients
600 ml heavy cream (fresh)
1 teaspoon crème de cassis (optional)
120 g plain tea biscuits (like Marie or Nice biscuits)
10 drops vanilla essence
200 g dark cooking chocolate, chopped
250 g unsalted margarine, softened at room temperature
80 g sweetened condensed milk
10 g margarine (for the ganache)
100 g ladyfinger biscuits (savoiardi)
200 g caster sugar
1 teaspoon crème de cassis (optional)
120 g plain tea biscuits (like Marie or Nice biscuits)
10 drops vanilla essence
200 g dark cooking chocolate, chopped
250 g unsalted margarine, softened at room temperature
80 g sweetened condensed milk
10 g margarine (for the ganache)
100 g ladyfinger biscuits (savoiardi)
200 g caster sugar
Where to find ingredients
For the biscuits, look for 'digestive' or 'Marie' style tea biscuits in the biscuit aisle. Ladyfinger biscuits (savoiardi) are found in the Italian section or the baking supplies area of major supermarkets. High-quality dark chocolate (minimum 50-70% cocoa) is easily available in the baking aisle. Heavy cream is found in the refrigerated dairy section. If you cannot find Crème de Cassis, it can be sourced in the spirits department or online retailers specializing in liqueurs.
Preparation method
- In a mixing bowl, cream together the margarine and sugar until the mixture is pale, light, and fluffy
- Add the sweetened condensed milk and keep beating until the mixture is fully incorporated and smooth
- Fold in the fresh heavy cream, vanilla essence, and the crème de cassis (if using), mixing gently with a whisk or spatula until you have a homogeneous, velvety cream
- In a small saucepan, gently heat the 600 ml of heavy cream over low heat, making sure 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
- Whisk constantly until the chocolate and margarine have completely melted into a smooth, glossy ganache
- Prepare a springform pan (approx. 18 cm diameter and 4 cm high) by lining the sides with an acetate cake collar or lightly greasing with a bit of butter
- Line the bottom of the pan with a layer of the plain tea biscuits, snapping them into pieces if needed to cover any gaps
- Pour half of the prepared cream mixture over the biscuit base
- Create a second layer using the remaining plain tea biscuits
- Top with the rest of the cream, smoothing it out evenly
- Chill the cake in the refrigerator for at least 2 hours, or until it has set firmly
- Carefully remove the cake from the springform pan
- Pour the prepared chocolate ganache over the top, letting it drip slightly down the sides
- Decorate the edges of the cake by pressing the ladyfinger biscuits upright against the sides, so they stick to the ganache
Observations
Torta Holandesa is a beloved chilled dessert in Brazil, famously known for its striking contrast of textures and flavors. The firm, crunchy biscuit base, the light and velvety cream filling, and the glossy chocolate ganache topping come together to create a sophisticated yet comforting treat. This simplified homemade version is perfect for any occasion, from relaxed family weekend lunches to celebratory gatherings, offering a professional finish that is surprisingly easy to put together.
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