{"id":4228,"date":"2025-10-06T08:00:00","date_gmt":"2025-10-06T11:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4228"},"modified":"2026-10-13T18:36:17","modified_gmt":"2026-10-13T21:36:17","slug":"brazilian-torta-holandesa-no-bake-chocolate-biscuit-tart","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/brazilian-torta-holandesa-no-bake-chocolate-biscuit-tart\/","title":{"rendered":"Brazilian Torta Holandesa: No-Bake Chocolate Biscuit Tart"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>This Brazilian torta holandesa-style dessert has a crushed-biscuit base, a rich condensed milk and butter filling, and chocolate ganache. Assemble the layers without baking, then refrigerate for at least 4 hours. Try modest flavour variations without changing the balance of the filling.<\/strong><\/p>\n<p><strong>Brazilian torta holandesa<\/strong> is a chilled chocolate-topped dessert. This simplified home version is quick to assemble, although it needs several hours in the fridge. The filling is a rich buttercream, rather than whipped cream or a baked cheesecake.<\/p>\n<p><\/p>\n<h2>Ingredients for Brazilian torta holandesa<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/biscuits-butter-cream-and-chocolate-for-torta-holandesa-4228-1.webp\" alt=\"Biscuits butter cream and chocolate for torta holandesa\" title=\"Biscuits butter cream and chocolate for torta holandesa\"><\/p>\n<p>Gather the ingredients for this <strong>Brazilian torta holandesa<\/strong> before starting. Keep the two butter quantities separate: one binds the crumbs and the other makes the filling.<\/p>\n<p><strong>Ingredients for Brazilian torta holandesa<\/strong><\/p>\n<ul>\n<li><strong>300 g plain sweet biscuits<\/strong> \u2014 finely crushed for the base. Brazilian Maizena-style or similar firm tea biscuits work; despite their name, Maizena biscuits commonly contain wheat.<\/li>\n<li><strong>150 g unsalted butter, melted<\/strong> \u2014 for the base. Biscuit absorbency varies, so add it gradually until the crumbs hold together when pressed.<\/li>\n<li><strong>1 tin sweetened condensed milk, about 397 g<\/strong> \u2014 a 395 g tin also works. Use at a similar temperature to the softened filling butter.<\/li>\n<li><strong>200 g unsalted butter, softened<\/strong> \u2014 for the filling. It should be pliable rather than melted; a soft spread will not necessarily set as firmly.<\/li>\n<li><strong>1 teaspoon vanilla extract, optional<\/strong> \u2014 to flavour the filling.<\/li>\n<li><strong>200 g dark chocolate<\/strong> \u2014 chopped for the topping. Milk chocolate makes a sweeter, softer ganache and is not an identical substitution.<\/li>\n<li><strong>200 ml double cream<\/strong> \u2014 for the ganache; use this measured quantity rather than confusing the weight of a carton with its volume.<\/li>\n<li><strong>A pinch of salt<\/strong> \u2014 to balance the sweet filling.<\/li>\n<li><strong>Cocoa powder or chocolate shavings, optional<\/strong> \u2014 for decoration.<\/li>\n<\/ul>\n<p><strong>Dietary substitutions:<\/strong> a dairy-free or vegan version requires suitable biscuits, chocolate, plant-based condensed milk, plant cream and a firm baking block in place of both butter quantities. Results vary by product; do not simply add dry gelatine or uncooked cornflour to this cold buttercream.<\/p>\n<h2>How to assemble the no-bake tart<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/chocolate-biscuit-tart-with-a-pale-cream-filling-and-ganache-topping-4228-2.webp\" alt=\"Chocolate biscuit tart with a pale cream filling and ganache topping\" title=\"Chocolate biscuit tart with a pale cream filling and ganache topping\"><\/p>\n<ol>\n<li><strong>Prepare the base:<\/strong> combine 300 g finely crushed biscuits with up to 150 g melted butter until the crumbs clump when pressed. Firmly press into the base of a lined 22 cm springform tin and chill for at least 15 minutes while preparing the filling.<\/li>\n<li><strong>Make the filling:<\/strong> beat 200 g softened butter until creamy. Add the condensed milk gradually, beating between additions until smooth. Similar ingredient temperatures help prevent splitting.<\/li>\n<li><strong>Finish the buttercream:<\/strong> beat in the vanilla and salt. If it becomes too soft, chill briefly for about 10 minutes, then mix gently until smooth rather than continuing to warm it by beating.<\/li>\n<li><strong>Add the filling:<\/strong> spread evenly over the cold biscuit base, smooth the top and return the tin to the fridge while making the ganache.<\/li>\n<li><strong>Make the ganache:<\/strong> put 200 g chopped dark chocolate in a heatproof bowl. Heat 200 ml double cream until steaming, pour over the chocolate, leave for a minute, then stir gently from the centre until smooth.<\/li>\n<li><strong>Cool the topping:<\/strong> let the ganache cool until barely warm but still pourable, stirring occasionally. This may take longer than 5\u201310 minutes; judge its temperature so it will not melt the chilled buttercream.<\/li>\n<li><strong>Top the tart:<\/strong> pour the ganache gently over the filling and spread into a thin, even layer.<\/li>\n<li><strong>Chill thoroughly:<\/strong> refrigerate for at least 4 hours, preferably overnight, until the filling and topping are firm enough to slice.<\/li>\n<li><strong>Release and slice:<\/strong> carefully loosen the edge and release the springform ring. Warm a thin knife in water and wipe it dry between slices for a cleaner cut.<\/li>\n<li><strong>Store correctly:<\/strong> keep covered at 5\u00b0C or below and eat within 48 hours, or sooner if an ingredient requires it. Freeze well-wrapped portions promptly for up to a month as a quality guide; thaw in the fridge and use within 24 hours of complete defrosting.<\/li>\n<\/ol>\n<p><strong>Useful preparation tips<\/strong><\/p>\n<ul>\n<li><strong>For a firmer filling:<\/strong> use butter rather than a soft spread, avoid extra liquid and allow a full overnight chill. Gelatine is not a simple fix for a split or warm buttercream; this recipe does not require it.<\/li>\n<li><strong>Biscuit and chocolate swaps:<\/strong> similar plain sweet biscuits are useful alternatives. Milk chocolate changes the sweetness and firmness of the ganache, so test a small quantity before replacing all the dark chocolate.<\/li>\n<li><strong>Use the right butter texture:<\/strong> melted butter binds the base, while softened butter is beaten into the filling. These stages need different temperatures.<\/li>\n<li><strong>Handle chocolate carefully:<\/strong> use clean, dry tools when melting chocolate, then add the measured cream deliberately rather than splashing in small amounts of water.<\/li>\n<\/ul>\n<h2>Torta holandesa flavour variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/individual-chocolate-biscuit-tart-variations-with-fruit-and-nuts-4228-3.webp\" alt=\"Individual chocolate biscuit tart variations with fruit and nuts\" title=\"Individual chocolate biscuit tart variations with fruit and nuts\"><\/p>\n<ul>\n<li><strong>Passion fruit<\/strong> \u2014 for a tangy variation, keep the main filling unchanged and serve a little strained passion fruit pulp alongside each slice. A large quantity of juice can loosen or split this butter-based filling.\n<ul>\n<li><strong>Quantity:<\/strong> start with about 1 teaspoon pulp per serving and add more to taste; do not replace 100 g filling with 200 g liquid.<\/li>\n<li><strong>Alternative:<\/strong> use a small spoonful of prepared passion fruit curd as an accompaniment, following its storage instructions.<\/li>\n<li><strong>Tip:<\/strong> the tart is already sweet, so try the fruit and tart together before adding further sugar or condensed milk.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Double chocolate<\/strong> \u2014 keep the original 200 g dark chocolate for the ganache and fold an additional 100 g melted, cooled chocolate into the filling for a denser chocolate version.\n<ul>\n<li><strong>Cocoa alternative:<\/strong> use about 20\u201330 g sifted cocoa in the filling instead of the additional melted chocolate. Add gradually; using both can make the filling overly dense.<\/li>\n<li><strong>Chocolate choice:<\/strong> a higher-cocoa chocolate gives a less sweet flavour; different cocoa percentages can also alter the set.<\/li>\n<li><strong>Tip:<\/strong> chill the filling before applying the cooled, pourable ganache.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Dairy-free or vegan<\/strong> \u2014 replace both butter quantities with a firm plant-based baking block, use plant-based condensed milk and suitable plant cream, and check the biscuits and chocolate as well.\n<ul>\n<li><strong>Starting quantities:<\/strong> use 150 g plant block for the base and 200 g for the filling. Similar quantities are a starting point, not a guarantee, because plant products vary in water and fat content.<\/li>\n<li><strong>Setting advice:<\/strong> do not stir uncooked cornflour into cold cream; it needs a cooked method to thicken properly. If your alternative filling is soft, serve it in dessert glasses rather than expecting a clean slice.<\/li>\n<li><strong>Tip:<\/strong> allow an overnight chill and test the chosen products in a small portion first.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Walnut or mixed-nut crunch<\/strong> \u2014 add toasted chopped nuts as a topping, or replace a modest portion of the biscuit crumbs with finely chopped nuts.\n<ul>\n<li><strong>Quantity:<\/strong> start with 250 g biscuit crumbs plus 50 g finely chopped nuts. Add melted butter gradually until the mixture binds; nuts contribute their own fat.<\/li>\n<li><strong>Alternatives:<\/strong> almonds or Brazil nuts give a different flavour. Check guests\u2019 allergies and avoid cross-contact when preparing a nut-free portion.<\/li>\n<li><strong>Tip:<\/strong> toast nuts briefly in a dry pan or moderate oven until fragrant, watching closely so they do not burn, then cool before chopping.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Individual mini tarts<\/strong> \u2014 use small moulds or dessert glasses for easier serving. Chill until fully firm; smaller portions may set sooner, but do not rely on a fixed 2-hour shortcut.\n<ul>\n<li><strong>Portioning:<\/strong> divide the base, filling and topping between the moulds, keeping the biscuit layer thinner than the filling. The number of portions depends on mould size.<\/li>\n<li><strong>Serving alternative:<\/strong> use reusable dessert glasses if you would rather avoid unmoulding.<\/li>\n<li><strong>Tip:<\/strong> finish with washed fresh fruit or chocolate shavings just before serving.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Practical tips for adapting the recipe<\/strong><\/p>\n<ul>\n<li><strong>Sweetness:<\/strong> use less sweet chocolate or serve smaller portions with tart fruit. Changing the condensed milk quantity substantially also changes the buttercream balance.<\/li>\n<li><strong>Filling firmness:<\/strong> choose a firm fat, keep extra liquids out and chill thoroughly. A different setting agent needs a properly developed method, not an arbitrary spoonful added to cold buttercream.<\/li>\n<li><strong>Ganache temperature:<\/strong> apply it barely warm and pourable, never hot, so the filling keeps its shape.<\/li>\n<li><strong>Decoration:<\/strong> contrast the smooth topping with chocolate curls, fresh fruit or a little chopped nut crunch.<\/li>\n<\/ul>\n<p><strong>Try a small version first:<\/strong> use individual glasses to test a new flavour or plant-based product before changing an entire tart.<\/p>\n<h2>Assembly, storage and texture<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/chocolate-ganache-poured-over-a-chilled-biscuit-tart-4228-4.webp\" alt=\"Chocolate ganache poured over a chilled biscuit tart\" title=\"Chocolate ganache poured over a chilled biscuit tart\"><\/p>\n<ol>\n<li><strong>Check the base:<\/strong> it should feel compact after chilling. Press any loose patches firmly with the back of a spoon before adding the filling.<\/li>\n<li><strong>Spread the filling:<\/strong> use a spatula to move the cream from the centre towards the edges, leaving an even top without gaps.<\/li>\n<li><strong>Add the ganache:<\/strong> pour the cooled but still fluid topping over the chilled filling and spread gently from the centre.<\/li>\n<li><strong>Smooth the surface:<\/strong> use light spatula strokes. A gentle tap can release visible bubbles, but repeated banging will not create extra shine.<\/li>\n<li><strong>Refrigerate:<\/strong> allow at least 4 hours, preferably overnight, for the layers to firm up.<\/li>\n<li><strong>Slice neatly:<\/strong> warm a knife in hot water, dry it and make a steady cut, wiping the blade between portions.<\/li>\n<\/ol>\n<p><strong>Storage<\/strong><\/p>\n<ul>\n<li><strong>In the fridge:<\/strong> keep the <strong>torta holandesa<\/strong> covered at 5\u00b0C or below and eat within 48 hours, respecting any shorter ingredient use-by date.<\/li>\n<li><strong>In the freezer:<\/strong> freeze individually wrapped slices promptly for up to a month as a quality guide. Defrost in the fridge and use within 24 hours of complete thawing; texture may change slightly.<\/li>\n<li><strong>Protect the flavour:<\/strong> a closed container helps prevent the dessert from absorbing strong fridge odours.<\/li>\n<li><strong>At the table:<\/strong> take out only what you need and return the rest promptly. Do not leave the tart unrefrigerated for more than 2 hours, and keep it cool during transport.<\/li>\n<\/ul>\n<p><strong>Getting the best texture<\/strong><\/p>\n<ul>\n<li><strong>Butter temperature:<\/strong> the filling needs softened, not melted, butter. The base uses melted butter to coat and bind the crumbs.<\/li>\n<li><strong>Avoid overworking:<\/strong> stop once the filling is smooth; prolonged beating can warm the fat and make it too soft.<\/li>\n<li><strong>Cool the ganache:<\/strong> keep it pourable but no longer hot enough to melt the filling underneath.<\/li>\n<li><strong>Set by chilling:<\/strong> this buttercream firms as the butter cools. If it remains soft, check the ingredients and fridge temperature rather than adding dry gelatine.<\/li>\n<li><strong>Balance crunchy additions:<\/strong> finely chopped nuts or biscuits can add texture, but too many loose pieces make the base crumble.<\/li>\n<\/ul>\n<h2>What is torta holandesa?<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/slice-of-no-bake-chocolate-biscuit-tart-showing-three-layers-4228-5.webp\" alt=\"Slice of no-bake chocolate biscuit tart showing three layers\" title=\"Slice of no-bake chocolate biscuit tart showing three layers\"><\/p>\n<p><strong>Torta holandesa<\/strong> means \u2018Dutch tart\u2019 in Portuguese, but the well-known dessert is Brazilian. It generally combines a biscuit base, a pale creamy filling and a chocolate topping, with many home and bakery variations.<\/p>\n<p><strong>Its Brazilian background<\/strong><\/p>\n<p>The dessert is associated with Campinas, in S\u00e3o Paulo state, and its creator Silvia Leite. It should not be presented as a traditional Dutch recipe. This condensed milk buttercream version is a home adaptation, not a claim to reproduce her original recipe.<\/p>\n<p><strong>A few useful distinctions<\/strong><\/p>\n<ul>\n<li><strong>The name:<\/strong> \u2018holandesa\u2019 refers to the dessert\u2019s name, not proof that it originated in the Netherlands.<\/li>\n<li><strong>Condensed milk:<\/strong> it is familiar in Brazilian home desserts and appears in many adaptations, including this one.<\/li>\n<li><strong>Chocolate topping:<\/strong> ganache combines chocolate and cream. It does not need the same tempering process used for solid chocolate decorations.<\/li>\n<li><strong>Home versions:<\/strong> no-bake assembly makes the dessert convenient, and toppings can be varied without changing the basic filling.<\/li>\n<li><strong>For gatherings:<\/strong> a chilled tart can be prepared ahead and sliced into small portions for a family meal or celebration.<\/li>\n<\/ul>\n<p><strong>A familiar Brazilian dessert<\/strong><\/p>\n<p>You may encounter <strong>torta holandesa<\/strong> in Brazilian bakeries and dessert menus. Recipes differ, but the contrast between a pale filling, biscuit base and chocolate top makes the style recognisable.<\/p>\n<p><strong>Ideas for your own version<\/strong><\/p>\n<ul>\n<li><strong>Start small:<\/strong> try an individual portion before adapting the whole recipe.<\/li>\n<li><strong>Use available ingredients:<\/strong> firm plain sweet biscuits and familiar UK dairy products make this home adaptation accessible.<\/li>\n<li><strong>Keep the character:<\/strong> preserve the contrasting layers and add fruit or nuts as a finishing touch, explaining any substantial changes when sharing your version.<\/li>\n<\/ul>\n<h2>A make-ahead chocolate dessert<\/h2>\n<p><strong>Torta holandesa<\/strong> makes a rich treat for a celebration or weekend dessert. Careful temperatures during assembly and enough time in the fridge help the layers slice neatly.<\/p>\n<p><strong>Thank you for reading!<\/strong> Try the recipe, experiment with small variations and share a photograph of your finished dessert.<\/p>\n<p>Find more festive recipes and ideas on the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a>.<\/p>\n<h2>FAQ: Brazilian torta holandesa<\/h2>\n<h3>How should I keep the tart in the fridge?<\/h3>\n<p>Keep it covered at 5\u00b0C or below and eat within 48 hours, or sooner if an ingredient requires it. A closed container also protects the flavour from strong fridge odours.<\/p>\n<h3>Can I freeze the tart?<\/h3>\n<p>Yes. Freeze well-wrapped individual portions promptly for up to a month as a quality guide. Thaw in the fridge and use within 24 hours of complete defrosting; the texture may change slightly.<\/p>\n<h3>How can I make the filling firmer?<\/h3>\n<p>Use softened butter rather than a soft spread, avoid adding extra liquid and chill overnight. Do not add an arbitrary spoonful of gelatine or uncooked cornflour to cold buttercream; different setting methods need their own recipe.<\/p>\n<h3>Which ingredient substitutions can I make?<\/h3>\n<p>Similar plain sweet biscuits can replace Maizena-style biscuits. Milk chocolate makes a sweeter, softer topping. For a dairy-free or vegan version, check every ingredient, including biscuits, chocolate, cream, both butter quantities and condensed milk.<\/p>\n<h3>How do I stop the ganache melting the filling?<\/h3>\n<p>Chill the filling first and let the ganache cool until barely warm but still pourable. Spread gently, then return the tart to the fridge.<\/p>\n<h3>Can I make it ahead for a celebration?<\/h3>\n<p>Yes. Assemble it the day before and chill for at least 4 hours, preferably overnight. Keep within the 48-hour refrigerated storage guide and serve it cold.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food safely<\/a><\/li>\n<li><a href=\"https:\/\/silvialeite.com.br\/a\/2025-10-06-37s-e110_publicacao_tudoreceitas_sobre_a_torta_holandesa_criada_por_silvia_leite_em_campinas_outubro_2023\" target=\"_blank\" rel=\"noopener\">Silvia Leite: the creation of torta holandesa<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make a Brazilian torta holandesa-style tart with a biscuit base, condensed milk buttercream and chocolate ganache. Allow plenty of chilling time.<\/p>\n","protected":false},"author":7,"featured_media":15492,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-4228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=4228"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4228\/revisions"}],"predecessor-version":[{"id":15548,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4228\/revisions\/15548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/15492"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=4228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=4228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=4228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}