Brazilian recipe
Sonho de Valsa Layered Tart (Torta de sonho de valsa)
This bonbon tart is a classic Brazilian dessert, loved for its creamy texture and simple preparation.
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Ingredients
2 cans sweetened condensed milk
1 can heavy cream
1/2 litre whole milk
2 eggs
4 tablespoons cocoa powder
4 tablespoons margarine
4 tablespoons sugar
6 chocolate-covered wafer bonbons filled with cashew cream
1 can heavy cream
1/2 litre whole milk
2 eggs
4 tablespoons cocoa powder
4 tablespoons margarine
4 tablespoons sugar
6 chocolate-covered wafer bonbons filled with cashew cream
Where to find ingredients
Look for the ingredients in supermarket dairy aisles, baking sections, and the confectionery shelf; if needed, use a local cream-filled chocolate wafer as a substitute for Sonho de Valsa-style chocolates.
Preparation method
- For the first layer, mix 1 can of sweetened 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
- Scatter 2 chopped bonbons over the cream and place in the freezer to set
- For the second layer, combine the second can of sweetened condensed milk with the remaining milk
- Add the other 2 tablespoons of margarine and the cocoa 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 firm, in the baking dish
- Scatter 2 more chopped bonbons over this layer
- Return to the freezer for a short time to keep the layers separate
- 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 bonbons
- Keep in the freezer until ready to serve
Observations
A dessert assembled in three distinct layers, perfect for serving on special occasions. The secret is to allow enough chilling time between each layer so the structure stays well defined.
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