This is very well known Portuguese cream pie especially in the Algarve, South of Portugal, from where I come from. In Portuguese it is called "Tarte de Natas", which literally means cream pie. It is quite cheap and very simple to do and does not involve pastry nor is baked. It is simply enjoyed fresh and as chilled as possible. I am sure you will not regret it.
- 0.5 l of fresh cream
- 1 can of sweetened condensed milk
- 5 to 10 sheets of gelatin
- Tea or butter cookies
How to do it:
For the crust just simply crush the cookies in food processor until they are fine and crumbly. Normally it takes about 5 to 10 small cokies, but of course this depends on the cookies you use. Just be sure it will cover the whole pie. On low heat gently warm the gelatin sheets in a small volume of water and mix it until they are completely dissolved, turn off heat and set aside to cool slightly off and until the rest of the filling is ready. Next, beat the cream until you get thick whipped cream. Then add the sweetened condensed milk and the melted gelatine and mix all together. Pour the mixture in a spring form pan, the same you would use for a cheesecake, and cover it all up it the crushed cookies you prepared before. Put it in the fridge for some hours, about 4 hours will do and serve it cold.
I know that gelatin comes in a variety of forms and strengths in different countries throughout the world. I know that the 10 sheets that I normally use equals to about 18 grams in North America. This amount might equal about 2 of the Knorr gelatin envelopes. You can also use gelatine powder. I have tried sometimes and it works just as well. About 10 to 20 g should do. A good rule of thumb is to check your regional bake cheesecake recipe, and adjust this cream pie recipe to similar quantities. To be safe add a little extra as cream tends to need a bit more. If you don’t like cookies you can replace them by a mixture of chocolate powder with bits of dark chocolate. I have also tried this and it worked just as well.
Some people, prefer to cover the base of spring form pan with the cookie powder and put the filling on top of it and then cover it up with the remaining cookie powder.
Enjoy and bon appétit!
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Jenny Fisk on May 18, 2018:
Need to know what sort of cream single/double and also the amount is that half a litre or pint????
Diana on August 20, 2017:
What size spring form pan did you use? Also, do you just put the gratin powder right in the cream mixture?We just came back from the Algarve and loved this dessert and was so happy to find the recipe!
Paulo Cabrita (author) from Germany on November 25, 2015:
Yes, half a liter.
Diane Pearn on November 25, 2015:
In the recipe for cream pie what does .5I mean. should it read ltr or what
Food Buzz from Minnetonka, MN on July 19, 2011:
Another great recipe I can't wait to try. Thank you!
Iris Asum on June 20, 2011:
I am in Portugal - Guarda, so i will speak in portuguese.
Parabéns pela tua ideia! Estou convencida que encontrarás muitas pessoas com o mesmo gosto por plantas.
Uma sugestão culinária para dar a conhecer a quem te visite: o folar algarvio que se come na Páscoa mas sabe bem em qualquer altura do ano!
Paulo Cabrita (author) from Germany on June 18, 2011:
You are welcome. I hope you like it as much as I do.
SUSIE42 on June 17, 2011:
I love to try new recipes. Thanks.