Brazilian recipe
Creamy and Crunchy Peanut Tart (Torta de amendoim cremosa e crocante)
Discover how to make a classic Brazilian peanut tart featuring a crunchy biscuit base and a velvety, aerated filling—a perfect comforting treat for any occasion.
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Ingredients
500 g roasted and ground peanuts
400 g caster sugar
400 g cornstarch biscuits
3 egg yolks
3 egg whites
1 pinch of salt
400 g thick cream (drained of whey)
250 g unsalted butter, at room temperature
400 g caster sugar
400 g cornstarch biscuits
3 egg yolks
3 egg whites
1 pinch of salt
400 g thick cream (drained of whey)
250 g unsalted butter, at room temperature
Where to find ingredients
You can find these ingredients at local Tanzanian supermarkets, such as those found in Dar es Salaam or Arusha. Look for roasted peanuts in the snack aisle or local markets, and use standard locally available butter and caster sugar. For the cornstarch biscuits, plain shortbread-style biscuits are the perfect substitute. Ensure the thick cream is well-chilled to drain the whey effectively.
Preparation method
- Crush the cornstarch biscuits until you achieve a fine crumb consistency and set aside.
- In a large mixing bowl, beat the softened butter with the caster sugar until the mixture is pale and fluffy.
- Add the egg yolks one at a time, beating thoroughly after each addition to ensure they are well incorporated.
- Fold the ground roasted peanuts and the pinch of salt into the butter cream, mixing until well combined.
- In a separate clean bowl, whisk the egg whites until stiff, firm peaks form.
- Gently fold the egg white meringue into the peanut mixture.
- Gradually add the thick cream to the mixture, folding gently with a spatula to maintain the light, airy texture.
- Line the bottom of a serving dish or glass tray with the biscuit crumbs, creating a uniform layer.
- Spread a generous layer of the peanut cream over the biscuit base.
- Repeat the process by layering the remaining peanut cream and biscuit crumbs, ending with a layer of cream.
- If desired, garnish the top of the tart with whole roasted peanuts or crushed nut pieces.
- Refrigerate the tart for at least 4 hours, or until it is completely set and thoroughly chilled.
- Serve the tart chilled.
Observations
This peanut tart is a staple of Brazilian confectionery, beloved for its irresistible interplay of textures and rich, nutty profile. The crisp biscuit crust offers a perfect foundation for the airy, creamy peanut filling, which boasts a deep, toasted flavor. It is the ideal dessert for family gatherings, special celebrations, or simply when you are craving a comforting, homemade sweet. Its straightforward preparation makes it a fantastic choice for those wanting to create a sophisticated result without any fuss.
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