TORTA DE MANTEIGA ESCOCESA DO PICA-PAU

Introduction

This tutorial will guide you through making the delicious Torta de Manteiga Escocesa, inspired by the popular character Pica-Pau. With a few modifications to enhance the recipe, you'll be able to create this fantastic dessert that evokes childhood memories with its rich flavors and textures. Let’s dive into the step-by-step process!

Step 1: Prepare the Base

To create the crust for your torta, gather the following ingredients:

• 2 cups (240g) all-purpose flour
• 6 tablespoons (90g) sugar
• 4 tablespoons (60g) brown sugar
• 4 tablespoons (40g) cocoa powder (32% cacao)
• 5 tablespoons (40g) crushed roasted unsalted peanuts
• 6 tablespoons (120g) unsalted butter, softened
• 1 small beaten egg (add until the mixture holds together)

Instructions

1. In a large bowl, combine the all-purpose flour, sugar, brown sugar, cocoa powder, and crushed peanuts.
2. Add the softened butter and mix until the mixture resembles coarse crumbs.
3. Gradually add the beaten egg, mixing until the dough comes together.
4. Press the dough into a greased tart or pie pan evenly across the bottom and up the sides.
5. Preheat your oven to 180°C (350°F) and bake the crust for approximately 15-20 minutes until set. Allow it to cool.

Step 2: Make the Caramel Filling

Next, prepare the rich caramel filling using these ingredients:

• 1 cup (180g) sugar
• 4 tablespoons (80g) unsalted butter
• 1 can (395g) sweetened condensed milk
• 2 boxes (400g) heavy cream
• A generous pinch of salt

Instructions

1. In a saucepan over medium heat, combine the sugar and butter. Stir until the mixture melts and starts to caramelize (turns golden brown).
2. Once caramelized, carefully add the sweetened condensed milk and salt, stirring continuously to avoid lumps.
3. Cook the mixture for about 5-7 minutes until it thickens. Remove from heat and let it cool slightly.

Step 3: Assemble the Torta

With the crust cooled and caramel ready, it's time to assemble your torta.

Instructions

1. Pour the caramel filling into the cooled crust, spreading it evenly.
2. Allow the caramel to set at room temperature while you prepare the chocolate topping.

Step 4: Prepare the Chocolate Topping

For the topping, you will need:

• 300g dark chocolate (or your preferred chocolate for coverage)

Instructions

1. Melt the chocolate in a microwave-safe bowl or using a double boiler until smooth.
2. Pour the melted chocolate over the caramel layer, ensuring it covers the entire surface.
3. Allow the chocolate to set at room temperature or refrigerate for quicker results.

Conclusion

Congratulations! You’ve successfully made a delightful Torta de Manteiga Escocesa. Enjoy this sweet treat with family and friends, or save it for a special occasion. Don't forget to share your results and any variations you tried. Happy baking!