The Balcarce Tart is a typical Argentine dessert with sponge cake, whipped cream, caramelized milk, and candied chestnuts in syrup. A delicious combination, perfect for lovers of sweet and creamy desserts. Customize it with your favorite ingredients. A treat to enjoy on any occasion.
The Balcarce Tart combines layers of soaked sponge cake with caramelized milk, vanilla cream with ricotta, and nuts, along with pieces of meringue to add texture.
Finally, it is crowned with a layer of whipped cream sprinkled with cocoa and grated coconut, creating a decadent and delicious dessert to share on any occasion.
This is a recipe that will surely surprise and please all guests.
Balcarce Tart
Ingredients
1 liter of Cream
200 grams of Candied chestnuts in syrup
3 Large meringues
200 grams of Sugar
¼ Caramelized milk
100 grams of Nuts
¼ kilogram of Ricotta
30 grams of Dark cocoa
3 Sponge cake discs
Vanilla extract
Icing sugar
250 grams of Grated coconut
Preparation
Step 1 : To prepare the cream, whip the heavy cream with the sugar and add vanilla extract to taste.
Step 2 : Then, set aside 1/3 of the cream and beat until it reaches chantilly consistency, reserving it.
Step 3 : Next, add the ricotta and chopped nuts to the remaining cream, incorporating the chopped candied chestnuts without excess syrup.
Step 4 : Break the meringues into pieces and fold them into the previous preparation using a spatula to avoid curdling the cream.
Step 5 : To assemble the dessert, spread caramelized milk on the 3 sponge cake discs and sprinkle with dark cocoa powder.
Step 6 : Place one disc as the base in a 20cm diameter ring mold, pour a generous layer of cream, and cover with another disc (with the caramel side down) and more cream.
Step 7 : Then, add the third sponge cake disc (with the caramel side down) and gently press to position it.
Step 8 : Refrigerate for 4 hours and unmold once that time has passed.
Step 9 : Finally, cover the entire Balcarce Tart with whipped cream and sprinkle grated coconut and icing sugar over the surface and sides.
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