We made this pie at my mother’s house and it was really delicious, so I’m going to share it with you. A beautiful and easy-to-make dessert. Even those who only enter the kitchen to drink water will do so without difficulty! Just follow the recipe.
For mass:
Grind 300g of milk biscuits or similar in a blender or processor until it turns into crumbs.
In a container, pour the farofa and add 6 tablespoons of softened unsalted butter (or a little more) until it comes together.
Take a portion of the dough in your hand and press it, if it forms a dumpling, it’s done.
Line a baking tray with a removable bottom, pressing the dough into the bottom and sides (you can use it in a glass or dishware dish if you don’t have this tray). Place in a preheated oven at 200º for 10 minutes. Let cool.
For the filling:
200g of milk chocolate;
200g semi-sweet chocolate;
1 tablespoon of honey;
1 tablespoon of rum essence;
400 ml of cream;
1 envelope of unflavored gelatin.
Melt the chocolate in the microwave on low power so it doesn’t burn. Every 20 seconds take it out of the microwave and stir vigorously. Repeat the process until all the chocolate melts.
Hydrate the gelatin according to the instructions on the package. In the blender, place the melted chocolate, cream, honey, essence and gelatin. Beat well and pour over the cold dough. Refrigerate for 2 hours.
Grind 100g of hazelnuts (can be walnuts or other nuts) and cover the surface of the pie. Then, mate, just throw yourself into the decoration. I used apricots and cherries. Unfortunately I didn’t take a photo of the sliced pie, but do you have a pie full of holes that tastes like truffle that melts in your mouth? That’s the one!
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