Brazilian Pineapple-Lime Torta with Coconut Whip

Name: Brazilian Pineapple-Lime Torta with Coconut Whip
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: Digestive biscuits; Unsalted butter; Granulated sugar; Fresh pineapple; Fresh lime juice; Lime zest; Sweetened condensed milk; Egg yolks; Coconut milk; Powdered sugar; Vanilla extract

Exotic and refreshing tropical dessert

A deliciously fruity torta, blending the vibrant flavors of pineapple and lime, topped with a luscious coconut whip.

3 h (includes chilling time)
8
Intermediate

Ingredients

For the Crust

Digestive biscuits

2 cups, crushed

Unsalted butter

1/2 cup, melted

Granulated sugar

1/4 cup

For the Pineapple-Lime Filling

Fresh pineapple

1 cup, diced

Fresh lime juice

1/4 cup

Lime zest

1 teaspoon

Sweetened condensed milk

1 can (14 oz)

Egg yolks

For the Coconut Whip

Coconut milk

1 can (13.5 oz), chilled overnight

Powdered sugar

1/4 cup

Vanilla extract

1 teaspoon

Preparation

Marinating the Pineapple

Combine ingredients

Combine diced pineapple and lime juice in a bowl.

Rest pineapple

Let sit for 30 minutes for flavors to meld.

Drain pineapple

Drain excess liquid before using.

Preparing the Crust

Preheat oven

Preheat oven to 350°F (175°C).

Mix ingredients

Mix crushed biscuits, melted butter, and sugar until well combined.

Press and bake

Press mixture into a 9-inch springform pan and bake for 8-10 minutes.

Ensure the crust is cool before adding the filling. Pro Tip: Use a glass to evenly press the crust.

Cooking Process

Making the Filling

Blend marinated pineapple, lime zest, sweetened condensed milk, and egg yolks until smooth. Pour over cooled crust.

Baking the Torta

Bake torta at 350°F (175°C) for 20-25 minutes until set but slightly jiggly in the center.

Chilling the Torta

Allow to cool, then refrigerate for at least 2 hours before serving.

Plating & Serving