📝 About This Recipe
Despite its name, the Torta Holandesa is a quintessential Brazilian masterpiece created in the 1990s in Campinas, São Paulo. This sophisticated dessert features a crisp biscuit base, a crown of chocolate-dipped Calipso cookies, and a cloud-like white cream filling, all finished with a glossy dark chocolate ganache. It is a harmonious balance of textures and sweetness that has become a staple in Brazil’s finest pâtisseries.
🥗 Ingredients
The Crust and Border
- 200 grams Maizena (Cornstarch) Biscuits (crushed into a fine meal)
- 100 grams Unsalted Butter (melted)
- 1 package Calipso Biscuits (Chocolate-covered round cookies) (approximately 130g)
The Velvety Cream Filling
- 200 grams Unsalted Butter (high quality, softened to room temperature)
- 1 cup Powdered Sugar (sifted)
- 1 can Heavy Cream (Creme de Leite) (chilled, with serum/whey removed)
- 1/2 can Sweetened Condensed Milk (approximately 200g)
- 1 teaspoon Vanilla Extract (pure extract preferred)
The Silk Ganache Topping
- 200 grams Semi-sweet Chocolate (chopped into small pieces)
- 1 cup Heavy Cream (Creme de Leite) (fresh or canned)
- 1 tablespoon Light Corn Syrup (optional, for a professional mirror shine)
👨🍳 Instructions
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1
Begin by preparing the base: Pulse the cornstarch biscuits in a food processor until they reach a fine sand-like consistency. Mix in the melted butter until the mixture feels like wet sand.
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2
Press the buttery crumbs firmly into the bottom of a 9-inch (23cm) springform pan. Use the bottom of a glass to ensure the base is flat and even. Do not press crumbs up the sides.
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3
Arrange the Calipso biscuits around the inner perimeter of the pan, with the chocolate side facing outward toward the pan wall. Press them slightly into the base to secure them.
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4
Place the prepared pan in the freezer for 15 minutes to set while you prepare the filling.
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5
In a stand mixer fitted with the paddle attachment, cream the 200g of softened butter and the powdered sugar on medium-high speed until the mixture is very pale, light, and airy (about 5-7 minutes).
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6
Lower the mixer speed and slowly pour in the sweetened condensed milk and vanilla extract. Continue beating until fully incorporated.
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7
Gently fold in the chilled heavy cream (without the serum) using a spatula. This ensures the filling remains thick and stable rather than runny.
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8
Pour the cream filling over the biscuit base, smoothing the top with an offset spatula. Ensure the cream reaches the edges and supports the Calipso biscuits. Freeze for 2 hours or refrigerate for 4 hours until firm.
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9
To make the ganache, place the chopped chocolate in a heat-proof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate.
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10
Let the chocolate and cream sit for 2 minutes, then whisk gently from the center outward until a glossy, smooth sauce forms. Stir in the corn syrup if using.
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11
Allow the ganache to cool to room temperature (it should still be pourable but not hot). Pour it over the chilled cream layer, tilting the pan to cover the surface evenly.
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12
Refrigerate the entire torta for at least 6 hours, preferably overnight, to allow the flavors to meld and the structure to stabilize.
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13
To serve, carefully run a thin knife dipped in hot water around the edges (avoiding the biscuits) and release the springform ring. Slice with a hot, clean knife for perfect layers.
💡 Chef's Tips
Always remove the serum (whey) from the canned cream; if using fresh heavy cream, ensure it has at least 35% fat content for stability. The butter for the filling must be unsalted and high quality, as it provides the primary structure and flavor of the cream. If you cannot find Calipso biscuits, use any round chocolate-covered digestive biscuit or butter cookie. Don't rush the chilling process; this tart relies on temperature to hold its beautiful shape once sliced. For an extra touch of luxury, add a pinch of sea salt to the ganache to balance the sweetness.
🍽️ Serving Suggestions
Serve with a strong Brazilian espresso to cut through the richness of the cream. Pair with a glass of chilled dessert wine, such as a Late Harvest Sémillon or a Muscat. Garnish each plate with a few fresh raspberries or strawberries for a bright, acidic contrast. This tart is best served very cold, straight from the refrigerator. Add a light dusting of cocoa powder on the plate for a professional restaurant-style presentation.