TORTA HOLANDESA

Despite the name, it's a Brazilian pie!!! INGREDIENTS CRUST 50g sugar 50g butter 50g wheat flour 100g cornstarch 1 egg FILLING 200g white chocolate 200g UHT cream 200g cream cheese Vanilla extract to taste 6g unflavored gelatin 25g water 60g sugar Ganache topping 200g semisweet chocolate 200g UHT cream 10g butter Cookies 400g semisweet chocolate for dipping METHOD: CRUST 1. In a stand mixer with the paddle attachment, beat the butter and sugar. 2. Add the egg and beat again. 3. Turn off the mixer, add the dry ingredients, and mix with your hands until a firm, smooth dough forms. 4. Wrap in plastic wrap and freeze for approximately 5 minutes. 5. Roll out the dough on a baking sheet and bake in a 350°F (180°C) oven for approximately 15 to 20 minutes, or until the dough turns a light golden brown. FILLING 1. Melt the white chocolate. 2. Beat the sugar and cream cheese in a mixer. 3. Hydrate the gelatin in the warm water. 4. Add the heavy cream, hydrated gelatin, and vanilla. 5. Finally, add the melted white chocolate and beat until smooth. FILLING Melt the chocolate and add the butter, then add the heavy cream, stirring well until smooth. BISCUITS 1. Melt the chocolate and dip the cookies as shown in the model. 2. Use parchment paper to aid drying. ASSEMBLY 1. Place the filling on the baked crust and refrigerate. 2. Once firm, add the topping and refrigerate until firm. 3. Remove the pie from the pan and place on a serving platter. 4. Place the chocolate-dipped cookies on the sides of the pie, as shown in the model.