Brazilian recipe
Easy Homemade Torta Holandesa (Torta holandesa e)
A classic Torta Holandesa recipe featuring a crunchy biscuit base, light cream filling, and a luscious chocolate ganache topping. Perfect for any dessert occasion.
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Ingredients
600 ml fresh heavy cream
1 tsp cassis liqueur (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g bittersweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits or similar
200 g superfine sugar
1 tsp cassis liqueur (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g bittersweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits or similar
200 g superfine sugar
Where to find ingredients
You can find cornstarch biscuits and ladyfingers in the cookie aisle of most local supermarkets; fresh heavy cream and quality bittersweet chocolate are typically available in the dairy and baking sections of major island grocers.
Preparation method
- In a mixing bowl, cream together the margarine and superfine sugar until the mixture is pale and fluffy.
- Pour in the condensed milk and continue to beat until well incorporated.
- Gently fold in the fresh heavy cream, vanilla essence, and the cassis liqueur (if using), using a whisk or spatula until you reach a smooth, uniform consistency.
- In a small saucepan, warm the 600 ml of heavy cream over low heat, being careful not to let it come to a boil.
- Remove the pan from the heat and stir in the chopped bittersweet chocolate and the 10 g of margarine.
- Stir constantly until the chocolate and margarine have melted completely, resulting in a smooth, glossy ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm deep) by lining the sides with acetate film or lightly greasing with butter.
- Create an even layer of cornstarch biscuits on the bottom of the pan, breaking them as needed to ensure complete coverage.
- Pour half of the prepared cream mixture over the biscuit layer.
- Create a second layer with the remaining cornstarch biscuits.
- Cover the top with the remaining cream mixture.
- Place the tart in the refrigerator for at least 2 hours, or until it has set firmly.
- Carefully remove the tart from the springform pan.
- Spread the reserved chocolate ganache over the top of the tart, allowing it to drip slightly down the sides.
- Decorate the sides of the tart with the ladyfinger biscuits, pressing them gently so they adhere to the ganache.
Observations
The Torta Holandesa is a beloved dessert in Brazil, celebrated for its exquisite interplay of textures and flavors. Its crisp biscuit foundation, airy, smooth cream, and decadent chocolate finish create a harmonious treat that is sure to please. This recipe is an uncomplicated, homemade version designed for those who appreciate a sophisticated presentation without the fuss. It is the ideal showstopper for family lunches, celebratory gatherings, or simply whenever you are in the mood for a special sweet.
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