Versión en Español Chilean tarta de digüeñes al vino tinto is a sweet spring tart made with a butter and egg crust filled with digüeñe mushrooms cooked in a thick red wine and sugar reduction set with cornstarch, then baked at 180 C (356 F) for 25 minutes. It takes 30 minutes of preparation plus 80 minutes of cooking and serves 6 people. It is a very original tart made with Chilean products, perfect for…

Versión en Español Chilean repollitos are cream puffs made from choux pastry of water, butter, flour, and eggs, piped and baked at 200 C (392 F) until hollow and golden, then filled with a milk and cornstarch pastry cream, optionally flavored with dark chocolate. They take 20 minutes of preparation plus 20 minutes of baking and serve 6 people. They are ideal for afternoon tea or a festive dessert, with a thin, crisp shell and…

Versión en Español Chilean kuchen de castañas is a southern-style tart made with a buttery pressed dough filled with a cream of boiled, peeled chestnuts cooked with caramelized sugar, milk, and cornstarch, topped with walnuts and almonds and baked at 180 C (356 F). It takes 30 minutes of preparation plus 45 minutes of cooking and serves 6 people. It is a seasonal recipe that gives a new dimension to the classic kuchens of southern…

Versión en Español Venezuelan torta de piña is a pineapple upside-down cake made by pouring a pineapple juice caramel into the pan, covering it with pineapple rings and maraschino cherries, and baking a light butter cake batter on top at 180 C (356 F) for 40 to 45 minutes before turning it out. It takes 40 minutes of preparation plus 50 minutes of baking and serves 8 people. This traditional Venezuelan version has spread quickly…