Brazilian recipe
Layered Chocolate Candy Tart (Torta de sonho de valsa)
This candy-topped tart is a classic Brazilian dessert, loved for its creamy texture and simple preparation.
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Ingredients
2 cans sweetened condensed milk
1 can heavy cream
1/2 litre whole milk
2 eggs
4 tablespoons chocolate drink powder
4 tablespoons margarine
4 tablespoons sugar
6 wafer chocolates filled with cashew cream and coated in chocolate
1 can heavy cream
1/2 litre whole milk
2 eggs
4 tablespoons chocolate drink powder
4 tablespoons margarine
4 tablespoons sugar
6 wafer chocolates filled with cashew cream and coated in chocolate
Where to find ingredients
Look for the ingredients in the dairy aisle, baking section, and confectionery shelves of supermarkets or neighborhood grocery shops; if needed, use a chocolaterie-style biscuit or wafer sweet as a substitute for the original confectionery.
Preparation method
- For the first layer, mix 1 can of sweetened condensed milk with half of the whole milk
- Add the yolks from the two eggs and 2 tablespoons of margarine
- Cook over medium heat, stirring constantly, until you get a thick cream
- Pour this cream into a baking dish
- Scatter 2 chopped chocolates over the cream and place in the freezer to set
- For the second layer, combine the second can of sweetened condensed milk with the remaining milk
- Add the other 2 tablespoons of margarine and the chocolate drink powder
- Bring to the heat and stir until it becomes a creamy brigadeiro, without letting it thicken too much
- Spread this brigadeiro over the first layer, once firm, in the baking dish
- Scatter 2 more chopped chocolates over this layer
- Return to the freezer for a short time to keep the layers separate
- For the third layer, beat the egg whites until stiff peaks form
- Fold in the sugar and, gently, add the heavy cream
- Spread this topping over the previous layers
- Finish by decorating with the remaining 2 chopped chocolates
- Keep in the freezer until ready to serve
Observations
A dessert assembled in three distinct layers, perfect for serving at special occasions. The key is to respect the chilling time between layers so the structure sets cleanly.
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