Brazilian recipe
Homemade Dutch Pie (Torta Holandesa)
A classic dessert featuring a crunchy biscuit base, a light, airy cream, and a rich chocolate ganache topping.
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Ingredients
600 ml fresh cream
1 coffee spoon crème de cassis liqueur (optional)
120 g cornstarch biscuits (Maisena)
10 drops vanilla essence
200 g chopped dark chocolate
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits (tipo champagne)
200 g refined sugar
1 coffee spoon crème de cassis liqueur (optional)
120 g cornstarch biscuits (Maisena)
10 drops vanilla essence
200 g chopped dark chocolate
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits (tipo champagne)
200 g refined sugar
Where to find ingredients
Cornstarch biscuits (Maisena) and ladyfingers can be found in most supermarkets and local bakeries. Fresh cream and condensed milk are standard dairy aisle items. For the dark chocolate, choose a high-quality cooking chocolate or a standard baking bar. If unavailable, butter is an acceptable substitute for margarine, though the original texture relies on the specific fat profile of the latter.
Preparation method
- In a mixing bowl, beat the 250g of margarine with the refined sugar until the mixture is light and fluffy.
- Add the condensed milk and continue to beat until well incorporated.
- Gently fold in the fresh cream, vanilla essence, and the crème de cassis (if using), mixing delicately with a whisk or spatula until you obtain a smooth, homogeneous cream.
- In a small saucepan, heat the 600 ml of fresh cream over low heat, being careful not to let it reach a boil.
- Remove the pan from the heat and stir in the chopped dark chocolate and the 10g 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 high) by lining the sides with an acetate strip or lightly greasing with butter.
- Line the bottom of the pan with a layer of the cornstarch biscuits, breaking them if necessary to fill any gaps.
- Pour half of the prepared cream over the base layer of biscuits.
- Create another layer using the remaining cornstarch biscuits.
- Cover with the remaining cream.
- Place the pie in the refrigerator for at least 2 hours, or until it has set firmly.
- Carefully remove the pie from the springform pan.
- Spread the prepared chocolate ganache over the top of the pie, allowing it to drip slightly down the sides.
- Decorate the sides of the pie with the ladyfinger biscuits, pressing them lightly so they adhere to the ganache.
Observations
The Torta Holandesa is a beloved dessert in Brazil, famous for its harmonious balance of textures and flavors. The combination of a crisp biscuit base, a velvety whipped cream filling, and a decadent chocolate coating creates a sophisticated profile that appeals to everyone. This recipe is an approachable, homemade version of the classic, making it an excellent choice for those who want a practical dessert that remains elegant in both presentation and taste. It is an ideal centerpiece for family gatherings, celebrations, or whenever you want to treat yourself to a special indulgence.
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