Torta Chilena Recipes

TORTA CHILENA

Steps:

• Mix the shortening, flour & salt. Add the water slowly until you obtain the dough. Let it rest for 10 minutes. When you are ready to roll the dough, beat the butter to soften it. When partially softened, work it in the flour and continue until butter is smooth & easy to spread but still cold.
• Lightly flour the dough & your hands. Form the dough into a rectangle. Fold the dough into three: fold the bottom third up to the middle; fold the top down to cover it (just as folding a business letter). Let the dough rest in the refrigerator for 30 minutes. Repeat this same process twice, including the resting periods.
• After the resting periods, unwrap the chilled dough & flour it sparingly top & bottom. Then roll the dough rapidly into a big rectangle. Divide the dough into three rectangles 18x12 each. Preheat the oven to 350°F/175°C. Bake the rectangles in separate oven ready molds for 20 minutes each.
• Let them rest until room temperature & stuff them with dulce de leche between each of the rectangles. Decorate with powdered sugar over the torta.

TORTA CHILENA COSTA RICA

Steps:

• In a large bowl, mix together flour and cornstarch. Cube the butter and add to the flour mixture. Mix at medium speed until combined. If there are large chunks of butter still in the mixture you can pinch them out with your hands.
• While the flour is mixing, whisk together cold water and salt. Add egg yolks and whisk again until combined.
• Pour egg mixture into the flour mixture and beat on medium speed until just combined. Do not overmix.
• Remove the dough from the mixer and turn dough into a large ball. The, form into a long roll (like a log). Cover width plastic and freeze for 45 minutes.
• Preheat oven to 350 degrees F. Remove the dough from the freezer and divide the dough into 8-10 equal slices. Roll each slice into a 9" circle either on your pastry mat or on the back side of your cake pan. Cut off excess dough so you have a perfect circle. Pierce the dough all over with a fork.
• You can now bake each of your layers for 10-15 minutes. You want them to be light golden brown and hard, not soft.
• Remove the layers from the pan and lay them out on a cooling rack. You will not assemble the cake until the layers have cooled.
• Soften the dulce de leche to room temperature or slightly above. On a cake plate, place your first layer of pastry dough. Spoon 3-4 large spoonfuls of dulce de leche onto the top of the pastry and spread until smooth.
• Add another layer of pastry and repeat until you are finished. You can now cover the whole outside of the cake with remaining dulce de leche or cover the whole cake with merengue frosting.
• Cut into equal pieces and serve at room temperature.

CHILES TOREADOS

Steps:

• Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.

CHILEAN TORTA DE MERENGUE

Steps:

• MERINGUE DISKS:.
• Preheat oven to 350 deg. F. Grease and flour two 9" springform pans. If you prefer, line them with parchment paper.
• On low speed, beat egg whites and salt in a large bowl with an electric mixer until foamy. At this point, increase mixer speed to high and beat egg whites until they form soft peaks. While still beating, add the superfine sugar one tablespoon at a time. Beat for about 8 minutes, or until you see stiff glossy peaks. Beat in lemon juice (or vinegar) and vanilla extract.
• Mix together the granulated sugar, nuts and cornstarch in a small bowl, then fold this mixture into the beaten egg white mixture.
• Divide meringue equally between the two prepared springforms, then spread to even out. Bake for about 30 minutes, or until the meringues are dry. Turn off the oven, remove the springform from the bottom of the pans, and leave meringues in the oven to cool for an hour (leave oven door slightly open).
• After cooling in oven, meringues can be used immediately, stored tightly wrapped for a few days at room temp, or frozen for a couple of months.
• GLAZE:.
• Combine chocolate, butter and coffee in a small heavy-bottomed saucepan. Over low heat, stir mixture until melted and smooth. If you prefer, this can be done in a microwave instead. Once melted, allow to cool.
• FILLING:.
• Halve the cherimoya and scrape the flesh into a mixing bowl using a small spoon. Mash the cherimoya flesh with a fork, hen pick out the seeds and throw them out. Mix the fruit mash with the lemon juice and pisco or brandy. Mix the berries into the cherimoya mixture.
• Softly whip the cream (and stabilizer, if using) in a large bowl on low speed. Increase the speed to high and whip until stiff peaks form. Divide whipped cream in half. Fold the prepared fruit mixture into one half of the whipped cream.
• ASSEMBLY:.
• Place one of the meringue disks on a serving plate with a bit of the plain whipped cream underneath to keep disk from slipping around. Drizzle the glaze over the meringue (don't spread it, though), then spread the fruit on top. Place second meringue disk over the fruit. Using a decorator bag with a 1/4" star tip, pipe 8 to 10 circles of cream around the top of the meringue disk. If using, arrange berries &/or chocolate curls on top of the torte. Sprinkle with powdered sugar (if using the chocolate curls, the powdered sugar should be sprinkled on before the chocolate for a better appearance). Chill for at least 4 hours before serving (can be chilled overnight).
• Slice with a thin, sharp knife to serve.

CHILE RELLENO TORTA

Steps:

• Preheat oven to 375F.
• Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
• Beat eggs, add flour slowly, and then beat in half and half.
• If mixture is lumpy, strain it.
• Pour egg mixture over cheeses in pie plate.
• Carefully spoon chiles over the surface, then spoon picante sauce over all.
• Bake about 45 minutes or until center is set.

PASTEL DE CHOCLO

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
• Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
• Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
• Bake in the preheated oven until golden brown on top, about 20 minutes.