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Torta holandesa
Torta holandesa: Campinas's chilled tart of biscuit base, vanilla buttercream, chocolate ganache and a ring of upright biscuits
Despite the name, the 'Dutch tart' is a Brazilian invention, created in a confeitaria in Campinas, São Paulo state, in the 1990s and now sold in bakeries and churrascarias all over the country. A crunchy biscuit base holds a tall layer of light vanilla buttercream, sealed with dark chocolate ganache, and the sides are fenced with chocolate-dipped biscuits stood on their edges. Served cold, it is rich, creamy and crunchy at once, cut in thin slices with coffee. Some versions set the cream with gelatin; this one gets its body from butter and whipped cream only. Warm ganache poured straight on is the commonest mistake, since it melts the cream underneath into streaks. Chef's tip: let the ganache cool until it is just pourable and barely warm to a fingertip, about 30 °C, before pouring it over the chilled tart.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the base
For the cream
For the ganache and sides
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What you'll need
Fresh ingredients (6)
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Method
0/7 doneStep 1: Crush 7 oz Maria biscuits to fine crumbs and mix with 3 ⅛ oz butter. Press firmly into the base of a 24 cm springform tin and chill for 15 minutes.
Step 2: Make the custard base: whisk 14 oz sweetened condensed milk and 2 egg yolks in a small pan over a low heat for 6–8 minutes, until it thickens and reaches 167°F or coats the spoon. Cool completely.
8 minStep 3: Beat 7 oz unsalted butter with an electric mixer for 5 minutes, until very pale and fluffy. Add the cooled custard a spoonful at a time and then 2 tsp vanilla extract, beating until smooth and airy.
5 minStep 4: Whip 1 cup double cream to firm peaks and fold it into the butter cream in two goes.
Step 5: Stand 7 oz chocolate-coated round biscuits upright around the inside edge of the tin, pressed against the side, then spoon the cream into the middle, level it and chill for 2 hours, until firm.
Step 6: Heat ½ cup double cream until steaming, pour over 5 ½ oz dark chocolate, wait 2 minutes and stir until glossy. Cool to about 86°F, until just pourable.
2 minStep 7: Pour the ganache over the cream, spreading it to the biscuits. Chill for at least 2 hours more, until set, before unclipping the tin and slicing.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 41 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does torta holandesa take?
- About 50 minutes in total: 40 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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