Brazilian recipe
Classic Dutch-Style Cream Pie (Torta Holandesa)
A traditional Brazilian chilled dessert featuring a crisp cookie base, silky cream filling, and a rich chocolate ganache topping.
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Ingredients
600 ml heavy cream
1 coffee spoon cassis liqueur (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g chopped semi-sweet chocolate
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger or casadinho biscuits
200 g refined sugar
1 coffee spoon cassis liqueur (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g chopped semi-sweet chocolate
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger or casadinho biscuits
200 g refined sugar
Where to find ingredients
Find dairy products, chocolate, and biscuits at local supermarkets or grocery retailers. Ladyfinger biscuits (often sold as 'biscoito champagne') can be found in the confectionery or biscuit aisles. Substitute unsalted butter for margarine if preferred for a richer flavor profile.
Preparation method
- In a bowl, beat the margarine with the refined sugar until you achieve a light and fluffy cream.
- Add the condensed milk and continue beating until well incorporated.
- Fold in the heavy cream, vanilla essence, and the cassis liqueur (if using), mixing gently with a whisk or spatula until the mixture is homogeneous.
- In a small saucepan, heat the 600 ml of heavy cream over low heat without letting it reach a boil.
- Remove the pan from the heat and add the chopped semi-sweet chocolate and the 10 g of margarine.
- Stir constantly until the chocolate and margarine have completely melted, resulting in a smooth ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm high) by lining the sides with acetate strips or greasing them with a little butter.
- Line the bottom of the pan with a layer of cornstarch biscuits, breaking them if necessary to fill the gaps.
- Pour half of the prepared cream over the cookie layer.
- Add another layer using the remainder of the cornstarch biscuits.
- Cover with the remaining cream.
- Refrigerate the pie for at least 2 hours, or until it is firm.
- Carefully unmold the pie.
- Spread the reserved chocolate ganache over the top of the pie, allowing it to drip down the sides.
- Decorate the sides of the pie with the ladyfinger or casadinho biscuits, pressing gently so they adhere to the ganache.
Observations
The Dutch-style cream pie is a beloved staple in Brazilian desserts, celebrated for its exquisite layering and contrast of textures. The combination of a crunchy cookie base, an airy, smooth cream, and a decadent chocolate ganache creates a sophisticated profile that is popular at both family gatherings and festive celebrations. This recipe provides an accessible, homemade method to achieve that signature look and flavor, ensuring a professional presentation that is perfect for any special occasion.
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