Dutch Pie
Into a saucepan, add the unsalted margarine or butter, the condensed milk, the white chocolate, the packs of table cream and the vanilla essence. Mix well over medium-low heat, until it slightly thickens.Once this is done, transfer the cream to a bowl and cover with plastic wrap or with a plastic bag touching the cream. Take to the freezer for about 1 hour.Meanwhile, crush the cornstarch biscuits until finely crushed and transfer them to the glass dish where the dessert will be assembled. Add 50g of melted butter and mix well until a dough is formed.Press dough down against the bottom of the dish, forming a base for the pie.Arrange the chocolate-covered cookies around the edges of the dish and set aside.After the indicated time, take the cream out of the freezer and whip it well for 5 minutes until very creamy.Pour all this cream into the glass dish, spreading well.Cover it with plastic wrap and take it to the fridge for about 3 hoursAfter this indicated time, melt the semisweet chocolate, and add the table cream. Mix well.Pour this ganache over the cream and take it back to the fridge for about 30 minutes.Garnish to taste and serve.
Ingredientes
- 100g of Unsalted Butter or Margarine
- 1 Pack of Condensed Milk
- 100g of White Chocolate
- 3 Packs of Table Cream
- 1 Teaspoon of Vanilla Essence
- 100g of Corn Starch Biscuits
- 50g of Melted Butter
- 130g of Chocolate-covered Cookies
Ganache
- 180g of Semisweet Chocolate
- 1 Pack of Table Cream
Modo de Fazer
Into a saucepan, add the unsalted margarine or butter, the condensed milk, the white chocolate, the packs of table cream and the vanilla essence. Mix well over medium-low heat, until it slightly thickens.
Once this is done, transfer the cream to a bowl and cover with plastic wrap or with a plastic bag touching the cream. Take to the freezer for about 1 hour.
Meanwhile, crush the cornstarch biscuits until finely crushed and transfer them to the glass dish where the dessert will be assembled. Add 50g of melted butter and mix well until a dough is formed.
Press dough down against the bottom of the dish, forming a base for the pie.
Arrange the chocolate-covered cookies around the edges of the dish and set aside.
After the indicated time, take the cream out of the freezer and whip it well for 5 minutes until very creamy.
Pour all this cream into the glass dish, spreading well.
Cover it with plastic wrap and take it to the fridge for about 3 hours
After this indicated time, melt the semisweet chocolate, and add the table cream. Mix well.
Pour this ganache over the cream and take it back to the fridge for about 30 minutes.
Garnish to taste and serve.
