Brazilian recipe
Classic Homemade Dutch Pie (Torta holandesa)
A timeless classic featuring a crunchy biscuit base, a velvety cream filling, and a decadent chocolate ganache topping. An impressive chilled treat.
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Ingredients
600 ml heavy cream
1 teaspoon crème de cassis (optional)
120 g cornstarch biscuits
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits or similar butter cookies
200 g caster sugar
1 teaspoon crème de cassis (optional)
120 g cornstarch biscuits
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits or similar butter cookies
200 g caster sugar
Where to find ingredients
You can source these ingredients at local grocery stores or supermarkets. Look for cornstarch biscuits (Maisena style) and ladyfingers in the bakery or cookie aisle. If you cannot find cornstarch biscuits, a plain, slightly sweet tea biscuit is a suitable substitute.
Preparation method
- In a mixing bowl, cream the margarine and caster sugar together until the mixture is pale and fluffy
- Add the sweetened condensed milk and continue beating until fully combined
- Gently fold in the heavy cream, vanilla essence, and the crème de cassis (if using), using a whisk or spatula until the mixture is smooth and uniform
- In a small saucepan, heat 600 ml of heavy cream over low heat, ensuring it does not reach a boil
- Remove the pan from the heat and stir in the chopped semi-sweet chocolate and 10 g of margarine
- Whisk constantly until the chocolate and margarine have melted completely, creating 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
- Cover the base of the pan with a layer of cornstarch biscuits, breaking them to fit the space as needed
- Pour half of the prepared cream mixture over the biscuit base
- Create a second layer using the remaining cornstarch biscuits
- Cover with the rest of the cream filling
- Refrigerate the pie for at least 2 hours, or until it has set firmly
- Carefully remove the pie from the springform mold
- Pour and spread the reserved chocolate ganache over the top of the pie, allowing some to drizzle down the sides
- Decorate the sides of the pie with the ladyfinger or butter cookies, pressing them gently so they adhere to the ganache
Observations
The Torta Holandesa is a beloved chilled dessert, highly regarded for its exquisite interplay of textures and balanced sweetness. With its signature crispy biscuit base, airy cream filling, and luscious chocolate coating, it offers a sophisticated experience that appeals to every palate. This simplified, authentic approach allows you to achieve a professional-looking dessert right in your own kitchen. Whether it is for a special family luncheon, a celebration, or a personal indulgence, this treat brings a touch of refinement to any table.
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