Brazilian recipe
Sonho de Valsa Tart (Torta de sonho de valsa)
This chocolate candy tart is a beloved Brazilian dessert, known for its creamy layers and easy preparation.
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Ingredients
2 cans condensed milk
1 can heavy cream
1/2 litre whole milk
2 eggs
4 tablespoons cocoa drink powder
4 tablespoons margarine
4 tablespoons sugar
6 wafer chocolates filled with hazelnut cream and coated with chocolate
1 can heavy cream
1/2 litre whole milk
2 eggs
4 tablespoons cocoa drink powder
4 tablespoons margarine
4 tablespoons sugar
6 wafer chocolates filled with hazelnut cream and coated with chocolate
Where to find ingredients
Look for the ingredients in the dairy section, baking aisle, and confectionery shelves at supermarkets, open-air markets, or neighborhood grocery stores. If needed, wafer chocolates with hazelnut cream filling can be used as a substitute for Sonho de Valsa-style chocolates.
Preparation method
- For the first layer, mix 1 can of 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
- Spread 2 chopped chocolates over the cream and place in the freezer to set
- For the second layer, combine the second can of condensed milk with the remaining milk
- Add the other 2 tablespoons of margarine and the cocoa drink powder
- Bring to the heat and stir until it forms a creamy brigadeiro, without letting it thicken too much
- Spread this brigadeiro over the first layer, once it has set in the dish
- Scatter 2 more chopped chocolates over this layer
- Return to the freezer for a short time to keep the layers distinct
- 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 serving time
Observations
A dessert assembled in three distinct layers, perfect for serving on special occasions. The key is to allow enough chilling time between layers so the structure sets cleanly.
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