Brazilian recipe
Easy Brazilian Cream Pie (Torta Holandesa)
A classic chilled dessert featuring a crisp biscuit base, a silky cream filling, and a rich chocolate ganache topping. A true Brazilian family favourite.
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Ingredients
600 ml fresh heavy cream
1 coffee spoon cassis liqueur (optional)
120 g plain digestive or tea biscuits (biscoito maisena)
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g caster sugar
1 coffee spoon cassis liqueur (optional)
120 g plain digestive or tea biscuits (biscoito maisena)
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g caster sugar
Where to find ingredients
For the biscuits, look for 'digestive' or plain 'tea' biscuits in the biscuit aisle of any local supermarket; these are the closest match to 'biscoito maisena'. For ladyfinger biscuits, check the biscuit or specialised baking sections of major retail supermarkets. Fresh heavy cream and dark chocolate are readily available in the dairy and baking aisles of any grocery store in Zimbabwe. Sweetened condensed milk is a pantry staple found in all local supermarkets. If you cannot find specific Brazilian brands, generic quality staples work perfectly for this recipe.
Preparation method
- In a mixing bowl, beat the margarine with the caster sugar until you have a pale, fluffy cream
- Add the sweetened condensed milk and keep beating until well combined
- Fold in the fresh heavy cream, vanilla essence, and cassis liqueur (if using), mixing gently with a whisk or spatula until the cream is smooth and homogenous
- In a small saucepan, warm the 600 ml of fresh heavy cream over low heat; ensure it doesn't reach a boil
- Remove the pan from the heat and stir in the chopped dark chocolate and the 10 g of margarine
- Stir constantly until the chocolate and margarine have melted completely, resulting in a smooth, glossy ganache
- Prepare a springform pan (approx. 18 cm diameter and 4 cm height) by lining the sides with an acetate cake strip or lightly greasing with a little butter
- Line the bottom of the pan with a layer of tea biscuits (biscoito maisena), breaking them into pieces if needed to cover any gaps
- Pour half of the prepared cream over the biscuit layer
- Create another layer using the remaining tea biscuits
- Spread the rest of the cream over the top
- Place the pie in the fridge for at least 2 hours, or until it has set firmly
- Remove the pie from the springform pan carefully
- Spread the prepared chocolate ganache over the top of the pie, allowing some to drizzle down the sides
- Decorate the sides of the pie with the ladyfinger biscuits, pressing them gently so they stick to the ganache
Observations
Torta Holandesa is a beloved dessert across Brazil, famous for its perfect harmony of textures and flavours. The contrast between the crunchy biscuit foundation, the airy, luscious cream, and the decadent chocolate ganache makes it a crowd-pleaser for any occasion. This homemade version is straightforward to prepare, offering a sophisticated look and taste without the fuss—ideal for weekend family gatherings, festive celebrations, or whenever you need a reliable comfort food treat.
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