Brazilian Pineapple-Lime Torta with Coconut Whip
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
For the Pineapple-Lime Filling
For the Coconut Whip
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
Brazilian Pineapple-Lime Torta with Coconut Whip
Brazilian Pineapple-Lime Torta with Coconut Whip
Serve with coconut whip
Slice the torta and serve each piece with a generous dollop of coconut whip.